My Aroma members only. Click to Join or Login.
Turkey Chili with Cornbread
An All-American classic all in your rice cooker!
Prep: 5 min Total: 55 Mins Yield: Serves 2-4
For the chili:
1 lb turkey, chopped into bite size pieces
1 15-oz can black beans, rinsed
1 15-oz can kidney beans, rinsed
1 15-oz can chili beans, rinsed
2 cups BBQ sauce of your choice
1 cup water
For the toppings:
green onion, chopped
cabbage and carrots, shredded
any of your family favorites
For the cornbread:
1 box corn bread mix
To make the chili: Press Sauté-Then-Simmer™ and brown your turkey. Add beans, BBQ sauce, and water. Stir to mix. Add toppings when ready to serve.
To make the cornbread: Mix cornbread ingredients according to package instructions Line your Steam Tray with aluminum foil and spray with a light coating of nonstick cooking spray. Once your batter is mixed, simply pour it in the foil-lined Steam Tray of your cooker and set it on top of the chili.
Close the lid and cook for 30 minutes while chili simmers below. Check your package directions and follow the cooking times. If your corn bread needs more time, simply Steam for a few additional minutes.