Golden Corn Muffin Topped Turkey Chili
Posted in: Casserole Ideas, Dinner Ideas, Food Photos, Soup/Stew Ideas | 27 Comments
Oh my WORD! I’m SO glad I made this even though I knew the husband and toddler would hate it. Have I mentioned the husband’s unmanly trait of hating chili? Seriously I must be married to the only man in America who doesn’t enjoy a bowl of chili. It’s CHILI! Not only is he not a chili man he’s not corn muffin man either. So when I mentioned this idea I got the old *eye roll*. I made it anyway and had burgers ready for him and the toddler. This way I could enjoy the fun meal. I’ve learned to pick my battles and this was one I just didn’t feel like fighting.
As for the corn muffin topping I used the Golden Corn VitaMix Corn muffin mix from Vitalicious. They send me products from time to time to try and review. This is one of my favorite VitaTops and the mix is just as good. I guess you can call this my "semi-homemade" idea. Of course you can make your own topping or use a different mix but the nutritional information may be different. Note: Vitalicious is a sponsor of my weight loss blog, Roni’s Weigh. If you want to try their products be sure to use RonisWeigh in the promo code field for 10% your order. 
- 1 medium sweet onion chopped
- 8 oz lean ground turkey raw (99% lean the best)
- 1 jalapeno pepper diced small
- 2 tsp chili powder
- 2 tsp dried cilantro
- 1 tsp cumin
- 1 tsp garlic powder
- 1 large green pepper chopped
- 1 large red pepper chopped
- 1 medium sized zucchini chopped
- 1 can (15oz) diced tomatoes undrained
- 1 small can (6oz) tomato paste
- 1 tbsp unsweetened cocoa powder
- 2 egg whites
- 5 oz of water
- 1/2 package Golden Muffin VitaTop mix (185g of the mix)
Heat a medium-large pot over medium-high heat and spray with a bit of non-stick cooking spray. Add the onion with a bit of salt and pepper and cook until just turning transparent. Add the ground turkey and break apart while browning. Stir in the chili powder, cilantro, cumin and garlic powders. Lower the heat to medium.
While the turkey is cooking chop your veggies and add them to the pan as you finish. Once all the veggies are mixed in add the can of diced tomatoes, tomato paste and cocoa powder. Continue stirring to incorporate all the ingredients. It will be thick and may take a few minutes.
Once everything is well combined lower the heat to medium low and continue to cook uncovered for about 20 minutes.
While the chili is cooking prepare the mix. In a large bowl whisk the egg whites and water until just frothy. Weigh out half of the corn muffin mix (185g) and add it to the egg white mixture. Stir until just combined.
Pour the chili into a casserole dish, around 9×7 inches. Spread it evenly to fill the dish. Now plop the corn muffin batter on top of the chili spreading it like you would ice a cake. You should have just enough to cover the chili. Sprinkle with a bit of chili powder.
Now you can bake immediately but I actually made it ahead and baked about 2 hours later in a preheated 400 degree. Bake until the corn muffin mix is golden brown and firm to the touch, about 30 minutes.
Remove it from the oven and let it cool for 5-10 minutes before cutting.
As for the nutritional information, I’m shocked! I had to double check it as the servings are a nice size but the calories are pretty low. If anyone wants to double check the numbers I’d appreciate, I’m a bit skeptical but excited! lol
| Servings | Amt per Serving | ||
|---|---|---|---|
| 6 | 1/6 of recipe – ~ 4×4 square | ||
| Calories | Fat | Fiber | WWPs |
| 225 | 3g | 10g | 4 |
| Sugar | Sat Fat | Carbs | Protein |
| 17g | 1g | 39g | 16g |
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Digg it | It's del.icio.us | Stumble This | 27 Comments » © 2007-2010 by Roni
amazing roni. I will have to make it veggie, but simply amazing!
The recipe idea is just awesome! I had a general Q, what can we do in dishes of such kind, to prevent the base being runny and liquidy?
Priyanka – Actually that little bit of liquid you see in the pic was I all I had. The key to this recipe was keeping it think and letting most of the liquid cook off before making. You will always have a bit unless you use something to soak it up. In my lasagna recipe…
http://greenlitebites.com/2007/12/16/zucchini-and-spaghetti-squash-lasagna/
…I actually suck it out during the cooking process.
Sorry.. not sure if that was the answer you were looking for. :)
I got that too!!!
OMG OMG
I’m having chili SOON
thanks!!!!
I’ve made a similar meal several times and always forget how much extra time it needs to bake to get the corn bread fully cooked. It’s been a while since I made this, maybe I’ll do it tonight.
This looks fabulous, I’ll have to try it. One question though. on the list of ingredients, after you list the large red pepper chopped, you list one medium sized chopped. One medium sized what chopped please.
ahhh sorry! Zucchini!
Looks delicious! I have some green chiles in my fridge that would be perfect for this!
My husband is going to love this!
Yum. Do you think it would work to use your slow cooker veggie chilli as the base?
Ohhh yeah! Totally! You can cook it all day and the just add the corn topping right before dinner! ALthough… it may be soupier.
Wow Roni, this looks REALLY good! Thanks for the recipe!!
This looks FABULOUS! I plan to rotate this into next week’s menu plan for sure! My husband will absolutely flip over this dish! I happen to have a box of the Vita Top corn muffin mix and wanted to do something fun with it rather than make muffins–this is PERFECT! Thank you for the idea!!
LOVE chili and cornbread, such a great combination :)
That looks delicious! Great idea!
oh man that recipe looks incredible! i have a corn vitatop muffin sitting in my cabinet looking for a home…I need to make something like this!
Oh, Yes! This looks great, gotta try it!
There are 2 men in America who do not like chili – your husband and my husband. My hubby will not touch it with a 10 ft. pole. I even leave out the kidney beans. Nope. Won’t eat it. Hmpf!
I made this last night. Very good–definitely “a Keeper” recipe. I added black beans because I love them in chili and adjusted nutritional info accordingly–worth the extra calories IMHO! Husband and older son loved–younger son doesn’t “do” chili!
Roni,
I made this tonight identical to your recipe minus the Vita Mix. I used Aldi’s Corn Muffin Box mix (Used 2 Eggwhite and 5oz of water) and it was AMAZING!
I put it in the WW Recipe Builder and it came out to 6 servings at 6 points per serving.
My whole family devoured this, thank you for your wonderful recipes and site!!!!
This looks really great! My kids have food allergies and I can’t use any of the vitatop products. But I make a similar recipe and use one box of jiffy cornbread mix and stir in an 8oz can or creamed corn. No eggs or water. I guessing it will raise the points a bit.
I made this tonight (with a few modifications) and my family really enjoyed it. I added a can of kidney beans to the mix and used Mel’s idea of jiffy mix and cream corn on top. So delicious! With the addition’s we are getting 8 servings. Yea! 2 meals from one awesome dish!
This was a great dinner tonight! The 6 year old helped me cut up the veggies and then gobbled it down since she helped. She also wanted me to “tell that lady on the computer that I loved it.” Think she’s watched too many of your videos with me? :)
So I have been meaning to make this for a while. and I did last night! Everyone approved! husband doesn’t like cornbread but he ate around that and the baby ate the cornbread right up and the chili I loved it and had leftovers and I am excited for future packed lunches for work =D
I think your calucations are pretty on. I added a bunch of things to my recipe in addition to what you used like kidney beans, squash,every color pepper,and I used jiffy corn bread mix and added some agave syrup to it (yum just right amount of sweetness!) and I plugged it all into the weight watchers recipe builder on e-tools and got 5 points and it made 9 servings because I bulked it up with veggies I was still able to get huge protions with cutting 9 instead of 6.
Also I told my husband to be openminded and he tried it with all those bell peppers and squash in and all (doesn’t like veggies) and he said it was good (minus the cornbread) and ate two servings and said he was so full! I personally loved the cornbread on top! it was comfort food at its best minus the calories!
Made this for lunch today knowing my husband would hate it. He “Didnt mind it” although he didnt like the corn muffin topping. I loved it, as did my 3 year old. I will be making this regularly. Thanks!!
So rustic and homey. Yum!
wow…so yummy. I did actually use a different turkey chili recipe – figured it was the way to try out that, as well as the corn muffin topping idea. but, i LOVE it. thanks for this
I’d really like to try this recipe because it looks so delicious (comfort food)! Unfortunately you can’t buy anything from Vitalicious in Europe (Belgium), nor did I ever see cornbreadmix. Is there a way of making my own cornbread on top while still being Weight Watchers-proof? Or does anyone knows a European/Belgian alternative? Thanks!
Janne – You could use any corn bread batter so if you have a favorite lite one give it a try. I have a corn bread crust that may be work as a topping….
http://greenlitebites.com/2008/02/24/mexican-pie/
or you can try WWs version…
http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=66571
Hope that helps!