Punch up your regular pot of chili with this fun trick! This recipe features a classic chili base with ground turkey, vegetables, and beans, topped with a golden cornbread crust.
Grease a 9x13 casserole dish and set aside. Heat oil in a large skillet. Add the ground turkey and cook until it’s no longer pink. Remove the turkey and in the same pan add onions, carrots, garlic and zucchini. After about 5 minutes when the veggies have softened, add the turkey back in with the remaining ingredients (tomatoes, black beans, green chilis, chili powder, cumin). Add salt and pepper to taste and simmer 8 minutes or until thickened. Remove chili from heat; Transfer to the baking dish. Mix cornbread batter according to the package instructions. Top chili with large spoonfuls of cornbread batter. Bake 25 minutes at 400 degrees Fahrenheit until topping is golden.
