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Chili Corn Bread Cobbler

Chili Corn Bread Cobbler

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Servings: Serves 6Learn How to Scale This Recipe

Prep Time: 0 minutes

Cook Time: 45 minutes

Ingredients: Add ingredients to List

2 tablespoons olive oil, divided
1/2 medium onion, diced
1/2 each small green bell pepper, diced
2 each Garlic cloves, minced
1 lb. ground turkey breast
3 (8 oz.) each cans no-salt added tomato sauce
1 1/2 teaspoon ground cumin
1 teaspoon chili powder, or to taste
1 (15.5 oz.) each can red kidney beans
1/2 teaspoon freshly ground black pepper, or to taste
3/4 cup grated cheddar cheese (optional garnish)
3/4 cup nonfat plain greek yogurt or sour cream (optional garnish)
1 cup flour
1 cup cornmeal
1 1/4 teaspoon baking powder
1/4 teaspoon salt
2 each eggs
1 cup low-fat or fat-free buttermilk

directions:

1. Preheat oven to 350degreesF. Lightly spray a 2-quart casserole dish with vegetablecooking spray.
2. Prepare the chili. Heat 1 Tbsp. of the oil in a large pot over medium heat.Add onion and pepper and saute for 5 minutes, or until vegetables are soft. Addgarlic and stir for 1 more minute. Transfer vegetables to a plate and reserve.
3. Add remaining 1 Tbsp. oil to pan and saute turkey, breaking up meat periodically with a spoon. When turkey is no longer pink, about 10 minutes, lower heat slightly. Return vegetables to the pan and add tomato sauce, cumin, and chili powder. Stir well, then cook for 5 minutes. Add kidney beans with their liquid and continue to cook, stirring occasionally, for an additional 5 minutes. Season with pepper, then pour chili into preparedcasserole dish. Set aside.
4. Prepare the corn bread. In a medium bowl, stir together flour, cornmeal, baking powder, and salt until well combined.
5. In a separate bowl, whisk eggs, then stir in buttermilk. Pour the egg mixtureinto the dry ingredients and stir gently to combine. Do not overmix. Drop cornbread mixture over chili a spoonful at a time.
6. Bake 30 minutes, or until a toothpick inserted in the corn bread comes out with only a few moist crumbs on it. Let rest 5 minutes, then serve hot, in shallow bowls. If desired, serve cheese and yogurt or sour cream in small bowls on the side.
Source: Fresh Magazine March, April 2010

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Quantity Ingredients  
2 tablespoons olive oil, divided  
1/2 medium onion, diced  
1/2 each small green bell pepper, diced  
2 each Garlic cloves, minced  
1 lb. ground turkey breast  
3 (8 oz.) each cans no-salt added tomato sauce  
1 1/2 teaspoon ground cumin  
1 teaspoon chili powder, or to taste  
1 (15.5 oz.) each can red kidney beans  
1/2 teaspoon freshly ground black pepper, or to ta  
3/4 cup grated cheddar cheese (optional garnish)  
3/4 cup nonfat plain greek yogurt or sour cream (o  
1 cup flour  
1 cup cornmeal  
1 1/4 teaspoon baking powder  
1/4 teaspoon salt  
2 each eggs  
1 cup low-fat or fat-free buttermilk  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 490 kcal (24%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 3 g (15%)
Cholesterol 120 mg (40%)
Sodium 470 mg (19%)
Total Carbohydrates 61 g (20%)
Dietary Fiber 8 g (32%)
Protein 28 g (46%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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