Prep time 30 min.

Cook time 25 min.


1 lb. ground turkey breast

1 cup chopped onion

1 cup chopped red bell pepper

2 cloves garlic, minced

2 cans (14.5oz.ea.) Del Monte® Diced Tomatoes with Zesty Mild Green Chilies

1 cup water

½ tsp. cumin

1 can (14.5oz.) Del Monte® Cut Green Beans, drained

1 pkg. (8.5oz.) corn muffin mix

1 egg, beaten

⅔ cup milk

1 can (8.75oz.) Del Monte® Whole Kernel Corn, drained

⅓ cup shredded Monterey Jack cheese with jalapeno peppers

2 Tbsps. vegetable oil


  1. For chili, cook turkey, onion, bell pepper and garlic over medium heat in a large pot 8 to 10 minutes or until meat is brown and vegetables are tender; drain.

  2. Stir in tomatoes, water and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.

  3. For Cheesy Corn Fritters, combine muffin mix, egg, milk, corn and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 Tbsp. batter into hot skillet. Cook 4 minutes or until golden brown, turning once.


NOTE: 3 cups chopped cooked turkey may be substituted for ground turkey breast. Add with tomatoes in Step 2. Cooked fritters can be kept warm in a 200°F oven while cooking remaining fritters.

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