Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
While your chili is simmering, bake your cornbread muffins. I typically just use a box mix for my cornbread for convenience, such as Jiffy. Once they are slightly cooled, slice your muffins in half & layer your cornbread & chili into mason jars. At the top of the mason jar, add in grated cheddar cheese, sour cream and green onions for a fun topping. My husband would also say, add several drops of Tabasco sauce, but only if you dare.
Ingredients:
1 lb of cooked & drained ground turkey or hamburger meat (whichever you prefer)
1 yellow onion chopped
1 yellow bell pepper cored, seeded & chopped
1 red bell pepper cored, seeded & chopped
1 can of green chilies
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
2 teaspoons salt
1 large can of diced tomatoes (unflavored)
2 cans of your favorite beans (drained & rinsed) pinto, black bean, kidney bean - whichever
black pepper to taste
Cornbread Mix for convenience
Grated Cheddar Cheese
Sour Cream
Chopped Green onion
Instructions:
Cook your meat until it's done thoroughly. Drain & set the meat aside while cooking your onions in oil over medium-low heat for 10 to 15 minutes, until translucent. Add the bell peppers, chili powder, green chilies, cumin, red pepper flakes, cayenne, and salt. Cook for 2-4 minutes.
Add your can of tomatoes & drained beans & cooked meat. Bring to a boil, then reduce the heat and simmer, uncovered, for 30-40 minutes, stirring occasionally.
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