Turkey Chili Casserole
This smokey and spicy chili casserole is an easy way to feed a hungry crowd. It's got sweet corn, tender beans, juicy turkey, and red peppers for a hearty meal. Don't forget lots of melty cheese!
Servings: 6 servings
Ingredients
- 1 tablespoon coconut oil
- 1 large yellow sweet onion peeled and diced
- 6 ounce roasted red pepper in water drained and diced
- 3 cloves of garlic minced
- 1 pound lean white ground turkey
- 1 teaspoon kosher salt
- 1-15 ounces of black bean drained
- 2-14.5 ounces can of petite diced tomatoes with green chilies
- 2 cups of frozen organic corn
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 cup ground cornmeal
- 1 cup shredded mix cheese I prefer Sargento 4 cheese Mexican blend
Instructions
- Preheat oven to 350° and grease 13 x 9 baking dish with coconut oil or spray with organic non-stick cooking spray.
- In a large skillet add coconut oil over medium heat, when melted add onion and red pepper. Saute for about 4-5 minutes until onion starts to soften.
- Add garlic, ground turkey and salt. Saute for 5-6 minutes, breaking up turkey into small pieces and no longer pink inside.
- Add beans, tomatoes, corn, chili powder, cumin, and corn meal, stir to combine.
- Add all ingredients into baking dish.
- Sprinkle cheese over top and bake uncovered in middle of the oven for 40 minutes.