Your folders
Your folders

Export 13 ingredients for grocery delivery
Step 1
Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the turkey and onions; cook, stirring to crumble the turkey, until browned, about 7 minutes. Add the garlic, chili powder, and 1 teaspoon of the salt, and cook, stirring often, until fragrant, about 1 minute. Transfer to a 5- to 6-quart slow cooker coated with cooking spray. Stir in the tomatoes, stock, and beans until blended.
Step 2
Whisk together the flour, cornmeal, baking powder, and remaining 1/2 teaspoon salt in a large bowl until well blended. Stir in the egg, milk, cheese, and remaining 4 tablespoons canola oil. Pour the cornmeal batter over the turkey mixture in the slow cooker, gently spreading to cover completely. Cover and cook on LOW until the chili is hot and the crust is lightly browned and cooked through, about 4 hours and 30 minutes. Sprinkle each serving with the cilantro leaves, if desired.
Your folders

222 viewseatingwell.com
3.2
(6)
Your folders

184 viewsmarthastewart.com
3.5
(700)
Your folders

1104 viewscooking.nytimes.com
Your folders

221 viewseatyourselfskinny.com
5.0
(4)
1 hours
Your folders

173 viewsmamalovesfood.com
5.0
(2)
20 minutes
Your folders

443 viewscookingclassy.com
4.9
(10)
50 minutes
Your folders

274 viewsblog.thefastingmethod.com
60 minutes
Your folders

215 viewsmarthastewart.com
Your folders

207 viewscooking.nytimes.com
3.0
(363)
Your folders

162 viewsbudgetbytes.com
4.8
(5)
40 minutes
Your folders

142 viewstastesbetterfromscratch.com
5.0
(129)
30 minutes
Your folders
69 viewsthekitchn.com
Your folders

202 viewscanadianturkey.ca
Your folders

287 viewsclimbinggriermountain.com
20 minutes
Your folders

234 viewsjamieoliver.com
Your folders

170 viewsnoracooks.com
5.0
(75)
40 minutes
Your folders

161 viewssweetrecipeas.com
Your folders

270 viewsfoodess.com
5.0
(1)
50 minutes
Your folders

163 viewspillsbury.com
4.0
(17)