Two Bean Turkey Chili Tamale Pie

Prep Time:

Cook Time:

Serves: 6

Ingredients

  • 1 pound ground turkey (or lean ground beef)

  • 1 Tablespoon chili powder

  • 1 teaspoon ground cumin

  • 1 teaspoon kosher salt

  • ½ teaspoon ground black pepper

  • 1 small onion, chopped

  • 1 jalapeno, seeded and finely diced

  • 1 can or pouch (15.5 ounces) Green Valley Organic Red Kidney Beans, drained and rinsed

  • 1 can or pouch (15.5 ounces) Green Valley Organic Pinto Beans, drained and rinsed

  • 1 can (15 ounces) crushed tomatoes

  • 3 Tablespoons tomato paste

  • 1 box (8.5 ounces) corn muffin mix (plus ingredients for the mix, typically milk and an egg)

Featuring...

Dark Red Kidney Beans Pinto Beans

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Dark Red Kidney Beans

Steps

  1. Preheat oven to 375°F. Coat 2-quart baking dish with non-stick spray and set aside.

  2. In a skillet over medium heat, add turkey, chili powder, cumin, salt and pepper. Cook 5 minutes, stir, cook 3 more minutes.

  3. Stir in onion and jalapeno, cook about 5 minutes, until turkey is no longer pink.

  4. Stir in kidney and pinto beans, crushed tomatoes and tomato paste. Bring to a boil then reduce heat to low and simmer uncovered for 10 minutes.

  5. Pour turkey and bean chiliinto prepared baking dish.

  6. In a mixing bowl, prepare corn muffin mix according to package directions. Spoon evenly over chili, gently spreading to cover.

  7. Bake, uncovered, 20–25 minutes or until golden brown and a toothpick inserted into the cornbread topping comes out clean.

  8. If desired, serve with sour cream, sliced scallions and shredded cheddar cheese.


Final Step

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