|Turkey Chili with Loaded Cornbread Muffins|
Adapted from Kosher.com blog with Jamie Geller
1 tablespoon olive oil
For the Cornbread Muffins:
Prepare muffin mix according to instructions on package using dairy substitutes. Stir in corn and green onions and pour batter into muffin tin. Bake according to box instructions.
Heat olive oil in a large pan over medium high heat. Add onion and sauté 5 minutes or until softened. Add chili powder, bay leaves, oregano, basil and cumin and sauté 2 minutes more or until fragrant. Stir in tomatoes, pinto beans, Worcestershire, vinegar, cocoa powder, brown sugar and turkey. Bring to a boil, cover and reduce to a simmer. Cook at least 30 minutes and up to 2 hours.
Yield: Serves 4 (8 cups)
Prep time: 10 minutes / Cook time: 20 minutes / Total Time: 1 hour
Recipes: Poultry, Turkey, Kosher