Cincinnati turkey chili with jack corn muffins
Recipe by Amanda Behrends
8 oz uncooked spagetti
1 lb ground turkey
2 cups chopped onion
2 cups chopped bell pepper
2 tbs minced garlic
2 tbs chili powder
1/4 tomato paste
2 tsp cumin
2 tsp oregano
1/2 tsp cinnamon
1/4 tsp allspice
1 cup chicken broth
2 cans (15 oz) kidney beans, rinsed and drained
2 cans (14.5 oz) diced tomatoes, undrained
5 tbs semisweet chocolate
1/2 tsp salt
1 1/2 cups shredded cheddar cheese
Corn Muffins
1 package (8.5 oz) corn muffin mix
1/2 cup shredded monterey jack cheese with jalapeno peppers
1/2 cup corn kernels
1/3 cup milk
1 egg
1. Cook pasta according to package.
2. Heat a dutch oven over medium-high heat and coat with cooking spray.
3. Add turkey; cook 3 minutes, stirring to crumble.
4. Add onion, bell pepper, and garlic; sautee 3 minutes.
5. Stir in chili powder and next 5 ingredients, through allspice; cook 1 minute.
6. Add broth, beans, and tomatoes; bring to a boil.
7. Cover, reduce heat and simmer 20 minutes, stirring occasionally.
8. Remove from heat; stir in chocolate and salt.
9. For corn muffins: Pre heat oven to 400.
10. Combine the muffin mix, cheese, corn, milk and egg.
11. Divide batter evenly in 8 muffin cups coated with cooking spray.
12. Bake for 16 minutes or until browned.
13. Serve chili over spagetti and corn muffin on the side.
main courses January 08, 2012 01:36
Author Cooking light
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