Heat oil in All-Purpose Pot over medium-high heat 1-3 minutes or until shimmering. Cook turkey 4-6 minutes or until no longer pink, stirring and breaking into crumbles.
Add onion, jalapeño and pressed garlic to pot. Cook and stir 3-4 minutes or until onion is softened. Add tomato paste; cook and stir an additional 3-4 minutes.
Stir in remaining chili ingredients. Bring to a boil, uncovered, over high heat. Reduce heat to medium and simmer 5 minutes, stirring occasionally. (Continue cooking chili in pot until cornbread is done.)
Meanwhile, for cornbread, spray 6 1-cup (250-mL) Prep Bowls with nonstick cooking spray. Combine cornbread ingredients in a small bowl; mix well. Divide mixture evenly into prep bowls.
Place prep bowls in 12” (30-cm) Steamer. Place Steamer on All-Purpose Pot. Cover and cook 15-17 minutes or until wooden pick inserted in cornbread comes out clean.
Remove Steamer to hot pad or trivet. To remove cornbread, run a knife around rims of prep bowls and release. Ladle chili into bowls and serve with half of a steamed cornbread.
Calories 310, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 50 mg, Sodium 750 mg, Carbohydrate 41 g, Fiber 8 g, Protein 18 g
For homemade cornbread, omit corn muffin mix. Combine ¾ cup (175 mL) flour, ½ cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and ¼ tsp (1 mL) salt. Add remaining cornbread ingredients and proceed as recipe directs.
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