My husband is an athletic trainer and often has to work games at night, so I try to find meals that will hold over well for those nights, like soup, casserole, or crock pot dinners. I have the luxury of going home for lunch every day, which allows some dinner prep time. Today at lunch I put this meal together in the crock, and tonight when I get home at 6pm it will be ready, and when JJ gets home at 9pm, it will be just as good (or maybe even better)! This chili is very healthy, light, and spicy!
Spicy Turkey Chili in the Crock with Corncake Bottoms
1 lb. 99% fat free ground turkey breast
1 can crushed fire roasted tomatoes
1 can dark red kidney beans, drained
1 red bell pepper, diced
1 red onion, diced
2 garlic cloves, minced
3 chipotles in adobo, minced
2 tsp. chipotle in adobo sauce
2 cups chicken stock
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. kosher salt
1 box jiffy corn muffin mix
¾ cup skim milk
½ cup cheddar cheese
2 tbsp. reduced fat sour cream
In a large nonstick skillet, cook the turkey over medium high heat. Break up with a spatula as it cooks, about 10 minutes. Add all other ingredients to the crock pot, when turkey is cooked, add in turkey. Stir and taste for seasonings. Turn crock pot on high and simmer for 4-5 hours (low if simmering all day).
Clean out skillet and heat on medium. Spray with nonstick cooking spray. In a mixing bowl, combine corn mix, egg and milk. Ladle into the skillet and cook 4-5 minutes per side, or until browned.
To serve, put corn cake in the bottom of the bowl, ladle chili over, top with cheese and sour cream.