Two Bean Turkey Chili Tamale Pie
Prep Time:
Cook Time:
Serves: 6
Ingredients
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1 pound ground turkey (or lean ground beef)
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1 Tablespoon chili powder
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1 teaspoon ground cumin
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1 teaspoon kosher salt
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½ teaspoon ground black pepper
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1 small onion, chopped
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1 jalapeno, seeded and finely diced
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1 can or pouch (15.5 ounces) Green Valley Organic Red Kidney Beans, drained and rinsed
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1 can or pouch (15.5 ounces) Green Valley Organic Pinto Beans, drained and rinsed
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1 can (15 ounces) crushed tomatoes
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3 Tablespoons tomato paste
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1 box (8.5 ounces) corn muffin mix (plus ingredients for the mix, typically milk and an egg)
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Steps
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Preheat oven to 375°F. Coat 2-quart baking dish with non-stick spray and set aside.
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In a skillet over medium heat, add turkey, chili powder, cumin, salt and pepper. Cook 5 minutes, stir, cook 3 more minutes.
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Stir in onion and jalapeno, cook about 5 minutes, until turkey is no longer pink.
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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.
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Pour turkey and bean chiliinto prepared baking dish.
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In a mixing bowl, prepare corn muffin mix according to package directions. Spoon evenly over chili, gently spreading to cover.
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Bake, uncovered, 20–25 minutes or until golden brown and a toothpick inserted into the cornbread topping comes out clean.
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If desired, serve with sour cream, sliced scallions and shredded cheddar cheese.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.