Fiesta chili cobbler

12
9
9
SmartPoints® value per serving
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

Uncooked onion(s)

1 medium, chopped

Green pepper(s)

1 medium, seeded and chopped

Garlic clove(s)

2 medium clove(s), chopped

Uncooked turkey sausage(s)

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.

Notes

Many flameproof and ovenproof casserole dishes or Dutch ovens come with colorful enameled coatings. They are great for cooking on top of the stove or baking in the oven, then for serving right from the same pot.