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.
1 medium sweet onion chopped, 8 oz lean ground turkey raw, 1 jalapeno pepper diced small, 2 teaspoon chili powder, 2 teaspoon dried cilantro, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 large green pepper chopped, 1 large red pepper chopped, 1 medium sized zucchini chopped
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.
1 can, 1 small can, 1 tablespoon unsweetened cocoa powder
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.
2 egg whites, ½ package Golden Muffin VitaTop mix, 5 oz of water
Pour the chili into a casserole dish, around 9x7 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.