Chili-Cornbread Skillet

Chili-Cornbread Skillet
You need only five ingredients and one skillet to fix this main-dish recipe. Top the ground turkey and chili bean filling with cornbread batter made from a mix and bake right in the skillet.
Makes 6
Prep 5 m
Cook 11 m
Bake 20 m



  1. 1 of 3 Heat oven to 400 degrees F. In a 10-inch oven-proof skillet, heat 1 tablespoon oil over medium heat. Add green pepper; cook 5 minutes. Stir in ground turkey, 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook 5 minutes, breaking apart with a spoon. Stir in beans and heat through. Remove skillet from heat.
  2. 2 of 3 Stir 2 tablespoons of the dry corn muffin mix into mixture in skillet. Pour remaining corn muffin mix into a medium-size bowl. Add eggs and 1/4 cup water. Stir until well combined. Pour over chili mixture in skillet (it may not completely cover). Top with a twist or two freshly ground black pepper.
  3. 3 of 3 Transfer to oven and bake at 400 degrees F for 20 minutes, or until top is firm and lightly browned (chili may bubble over edge). Let cool 5 minutes before serving.
Nutrition Information for Chili-Cornbread Skillet
Servings Per Recipe: 6
Per Serving: 5 g sat. fat, 150 mg chol., 993 mg sodium, 4 g fiber, 25 g pro., 425 kcal cal., 17 g Fat, total, 44 g carb.