Cincinnati turkey chili with jack corn muffins

0 piace 0 commenti Ricetta di Amanda Behrends

Ingredienti per 8 servings

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

Media

Preparazione

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.

secondi January 08, 2012 01:36

Autore: Cooking light