Turkey Chili with Cornbread
Listed ingredient measurements may need to be halved
to fit smaller rice cookers.

Add a Review!

My Aroma members only. Click to Join or Login.

Facebook Twitter Pinterest Google+ Email Print This

Turkey Chili with Cornbread

An All-American classic all in your rice cooker!

Prep: 5 min Total: 55 Mins Yield: Serves 2-4

Ingredients


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

sour cream

cheese, 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. 

Go to Aroma Home Page