Product Recall:Various Brands of Vegetable Products

Cornbread-Topped Slow Cooker Chili

Prep time: 15min
Total time: 330min
Serves: 8
1 lb
ground turkey
500 g
1 pkg
Sensations by Compliments Dry Mild Chorizo Sausage (or other dry cured sausage), diced
100 g
1 can
diced tomatoes
796 mL
1 can
white beans, drained and rinsed
540 mL
1
onion, chopped
1/3 cup
tomato paste
75 mL
3
cloves garlic, minced
1 tbsp
ancho chili powder
15 mL
1 tsp
ground cumin
5 mL
8.5 oz
cornbread muffin mix (plus ingredients required on pkg)
240 g
1 1/2 cups
frozen corn kernels
375 mL
1/4 cup
finely chopped fresh cilantro
60 mL
Per serving: 1/8 of the recipe
calories
420
fat
17 g
saturated fat
3 g
carbs
48 g
sugar
10 g
protein
24 g
cholestrol
70 mg
fibre
10 g
sodium
970 mg

Directions

  1. Combine turkey (crumbled), chorizo, tomatoes, white beans, onion, tomato paste, garlic, chili powder and cumin in large slow cooker (4.5 to 6 L capacity). Cover and cook 3 to 3 1/2 hr. on LOW setting until turkey is cooked through.

  2. Just before turkey mixture finishes cooking, prepare cornbread muffin mix according to package directions; set batter aside in bowl. Stir corn kernels into chili. Spoon cornbread batter over top. Cover and cook 1 1/2 hr. on HIGH setting until tester inserted into centre of cornbread comes out clean. Let stand 15 min. Sprinkle with cilantro before serving.