In this chili cornbread casserole a quick turkey chili is topped with boxed cornbread mix and baked until golden.

Ingredients: ground turkey, chili powder, salt, garlic powder, cumin, pepper, cayenne pepper, oil, onion, garlic, chicken broth, canned diced tomatoes, red beans, cornbread mix, milk, egg

Cook the onions for 4-5 minutes, stirring frequently. Then, add the garlic and cook 1 minute while stirring.

Raise the heat and add the ground turkey, chili powder, salt, garlic powder, cumin, pepper, and cayenne, stir well.

Arrange the turkey and cook for 3 minutes. Stir and break-up any large pieces, cook for another 3 minutes, or until browned.

Add the chicken broth, diced tomatoes and red beans to the pot. Bring to a boil, lower the heat, cover the pot and simmer the chili for 30 minutes.

Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy.

Make the cornbread mix. Add the chili to a baking dish. Top the chili with the mix and spread it gently. Bake for 15-20 minutes or until golden brown.

Let the chili casserole rest for 15-20 minutes before serving to let it set. Enjoy!