Turkey chili with cheesy corn fritters

Ingredients

Chili:

• 1 pound ground turkey breast*
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 (14.5 oz. each) cans Del Monte Zesty Chili Style Diced Tomatoes, undrained
• 1 cup water
• 1/2 teaspoon ground cumin
• 1 (14.5 oz.) can Del Monte Cut Green Beans, drained

Corn Fritters:

• 1 (8.5 oz.) package corn muffin mix
• 1 large egg, beaten
• 2/3 cup milk
• 1 (8.75 oz.) can Del Monte Whole Kernel Corn, drained
• 1/3 cup shredded Monterey Jack cheese with jalapeño peppers
• 2 tablespoon vegetable oil

Preparation

1. For Chili, cook turkey, onion, bell pepper and garlic over medium heat in a large pot for 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 tablespoons of batter into hot skillet. Cook 4 minutes or until golden brown, turning once.**

Preparation Time

30 minutes

Cook Time

25 minutes

Serves

Serves: 6

Notes, Tips & Suggestions

NOTE:

*If desired, substitute 3 cups chopped cooked turkey for cooked ground turkey breast. Add with tomatoes in Step 2. ** Keep cooked fritters warm in a 200°F oven while cooking the remaining fritters.

Source

Can Manufacturers Institute