Simple Cornbread Chili Casserole

Display units in Metric

		Chili ingredients:
1	lb.	ground turkey
1		Onions
2	(14.5 oz) cans	Diced tomatoes undrained
1	(14.5 oz) can	Tomato sauce
¹⁄₃	cup	dry navy beans soaked, rinsed and drained
¹⁄₃	cup	dry kidney beans soaked, rinsed and drained
¹⁄₂	tbsp.	Chili powder
1	tbsp.	Cumin
1	tsp	salt
1	cup	Salsa optional
		Cornbread ingredients:
1	cups	Flour
1	cups	cornmeal
¹⁄₂	cup	sugar
1	Tbsp	baking powder
2		eggs
1	cup	milk
¹⁄₄	cup	butter melted

Make the chili first:

1. Brown ground turkey and onion in a skillet until cooked through, drain and pour into a crockpot.

2. Dump rest of ingredients in crockpot, stir. Cook on low for 8 hours.

3. When done, Transfer some of the chili to a large cast iron pan and fill up 3/4s full.

Make the cornbread batter:

1. In a large bowl, combine dry cornbread ingredients

2. Combine milk, eggs and melted butter and add to cornbread mix

3. Mix it up. Batter should be lumpy

Spoon cornbread batter over chili as evenly as possible. It will expand as it bakes so don't overdo it.

Bake on 350 for about an hour or until a knife inserted into cornbread comes our clean

Make the chili first:
1. Brown ground turkey and onion in a skillet until cooked through, drain and pour into a crockpot.
2. Dump rest of ingredients in crockpot, stir. Cook on low for 8 hours.
3. When done, Transfer some of the chili to a large cast iron pan and fill up 3/4s full.
Make the cornbread batter:
1. In a large bowl, combine dry cornbread ingredients
2. Combine milk, eggs and melted butter and add to cornbread mix
3. Mix it up. Batter should be lumpy
Spoon cornbread batter over chili as evenly as possible. It will expand as it bakes so don't overdo it.
Bake on 350 for about an hour or until a knife inserted into cornbread comes our clean

1 day before: Soak Beans 8 hrs prior

2 tsp cream of tartar + 1 tsp baking soda = 1 tbsp baking powder

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