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 the recipe ~ 4×4 square|
|225||3g||10g||old: 4||new: 6|