Turkey Chipotle Chili With Pepper Jack Cheese Corn Cake Toppers

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 2 lbs ground turkey breast
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 1 tablespoon chili powder
• 2 chipotle chiles in adobo, chopped
• salt, to taste
• 1 cup mexican beer
• 2 cups chicken stock
• 1 (28 ounce) can chopped stewed tomatoes
• 1 (15 ounce) can black beans, drained
• 1 (8 1/2 ounce) package corn muffin mix (such as jiffy mix)
• 1 egg
• 1/3 cup milk
• 1 1/2 cups shredded monterey jack pepper cheese
• 2 tablespoons butter

Recipe

• 1 heat deep skillet or wide pot over medium high heat; add oil and turkey.
• 2 crumble meat as it cooks, 3 minutes.
• 3 add the onions and garlic, chili powder, and chipotle; cook another 5 minutes.
• 4 season with salt to taste.
• 5 add beer and cook another minute, stirring to loosen any bits from the bottom of the pan.
• 6 add the stock, tomatoes, and beans and bring to a bubble.
• 7 reduce heat and simmer at least 10 minutes, or until you're ready to eat!
• 8 heat a nonstick griddle pan over medium high heat.
• 9 mix muffin mix, egg, and milk together to make a batter; add cheese to batter and mix well.
• 10 rub grill with butter.
• 11 ladle the batter to make 3-inch cheese and corn cakes.
• 12 cook 3 minutes on each side, until golden. transfer them to a plate and cover with foil to keep warm.
• 13 serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.