Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers

Makes 4 servings

Traci

Serve bowls of chili with cheese-corn toppers -- like a spicy, corn topped chili pot pie.

ingredients

2 tablespoons olive, corn or vegetable oil
2 pounds ground turkey breast
1 medium onion, chopped
3 cloves garlic, chopped
1 tablespoon chili powder
2 chipotles in adobo, chopped, 1/2 cup hot chipotle salsa may be substituted
Salt
1 cup Mexican beer
2 cups chicken stock
1 (28-ounce) can chopped stewed tomatoes
1 can red kidney beans, drained
1 (8 1/2-ounce) package corn muffin mix (recommended: Jiffy Mix) prepared to directions on box for corn cakes
1 1/2 cups shredded pepper jack cheese, 8 ounces
2 tablespoons butter

1
Heat deep skillet or wide pot over medium high heat. Add oil and turkey. Crumble meat as it cooks, 3 minutes. Add the onions and garlic, chili powder, and chipotle. Cook another 5 minutes. Season with salt. Add beer and cook another minute, stirring. Add the stock, tomatoes, and beans and bring to a bubble. Reduce heat and simmer 10 minutes.
2
Heat a nonstick griddle pan over medium high heat. Mix batter and cheese together. Rub grill with butter. Ladle the batter to make 3-inch cheese and corn cakes. Cook 3 minutes on each side, until golden. Transfer them to a plate and cover with foil to keep warm.

Source: Traci