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Export 21 ingredients for grocery delivery
Step 1
In a large ovenproof skillet that holds 3.5–4 quarts, such as this 12-inch skillet, heat the oil over medium heat for 1 minute. Add the ground turkey, onion, bell pepper, jalapeño, and garlic. Sauté until meat has cooked through, breaking up with a spoon as it cooks, about 10 minutes. Stir in the rest of the chili ingredients, and then reduce to medium-low heat. Cover and simmer for 15 minutes.
Step 2
Meanwhile, preheat the oven to 375°F (191°C).
Step 3
Whisk all of the cornbread ingredients together in a large bowl, including the optional corn. Remove the chili from heat and spread the cornbread batter on top.
Step 4
Bake, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.
Step 5
Spoon into bowls or onto plates and serve warm with optional toppings.
Step 6
Cover and store leftovers in the refrigerator for up to 1 week. I usually spoon it all into a reusable container. Reheat in a skillet over medium heat, or in the microwave as desired.
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