Turkey Green Bean Chili with Cheesy Corn Fritters
Easy corn fritters, made with cheese and jalapenos, are a fun side dish to this turkey chili recipe.
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
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.
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.
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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