Fiesta chili cobbler
10
Points®
Total time: 1 hr 3 min • Prep: 20 min • Cook: 43 min • Serves: 8 • Difficulty: Easy
A savory chili pie the whole family will love, the crunchy cornbread topping makes this chili recipe unique, as well as homey. It's always a big hit at game day potlucks, and because it comes together in two big cooking steps - the chili and the topping - you can make the chili up to two days ahead and refrigerate it as a time saver. When you're ready to serve, reheat the chili while you prepare the cornbread topping, spoon it over the warmed chili, and bake as directed. This makes for a great fireside dinner during busy holiday times, too, so whip up a double batch for drop in guests, and put out small bowls of chopped jalapeno and cilantro to garnish.
Ingredients
Canola oil
2 tsp
Onion
1 medium, chopped
Green bell pepper
1 medium, seeded and chopped
Garlic
2 clove(s), chopped
Uncooked turkey sausage
1 pound(s), casings removed
Chili powder
¼ cup(s)
Sugar
2 tsp
Ground cumin
1 tsp
Dried oregano
1 tsp
Table salt
¼ tsp
Canned tomatoes
28 oz, whole, peeled
Canned kidney beans
30 oz, 2 (15-ounce)
Yellow cornmeal
1¼ cup(s)
All-purpose flour
1 cup(s)
Sugar
2 Tbsp
Baking powder
1 Tbsp
Reduced-calorie margarine
3 Tbsp
Fat free skim milk
¾ cup(s)
Fat free egg substitute
¼ cup(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s)
Instructions
1
Heat the oil in a 3-quart Dutch oven or flameproof casserole over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until softened, about 8 minutes. Add the turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes.
2
Add the chili powder, sugar, cumin, oregano, and salt. Cook, stirring constantly, 1 minute. Stir in the tomatoes with their liquid and 3⁄4 cup water; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 1 hour. Stir in the beans and cook until heated through.
3
Preheat the oven to 400°F.
4
To make the cornbread topping, combine the cornmeal, flour, sugar, and baking powder in a large bowl. Melt the margarine, combine with the milk and egg substitute in a small bowl. Stir the milk mixture into the cornmeal mixture until just blended. Stir in the cheese. Spoon the batter around the outer edge of the casserole. Bake until the chili is bubbly and the cornbread is golden, about 20 minutes. Yields 1⁄2 cup chili and 1⁄8 of cornbread per serving.
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