Olive or canola oil
1 package ground turkey (mine was 20 oz.)
1 can pinto beans, drained and rinsed
1 bell pepper, chopped
1 onion, chopped
1 clove garlic, chopped
3 chiplote peppers in adobo sauce, minced
1-2 teaspoons cumin
1-2 teaspoons chili powder
kosher salt and ground black pepper
1 14 oz. can tomato sauce or crushed tomatoes
1 recipe cornbread
1 jalapeno, chopped
Preheat oven to 400 degrees.
In a large pan, heat oil over medium.
Add in the ground turkey and brown until cooked through. Drain.
Add additional oil if needed.
Cook bell pepper and onion for a few minutes until slightly softened. Add in garlic.
Return the ground turkey to the pan. Mix in beans, chipotle peppers and spices.
Pour in tomato sauce and allow to simmer for 5-10 minutes until slightly thickened.
Transfer mixture to a 9x11 casserole dish that has been prepared with cooking spray.
In a separate bowl, prepare cornbread batter. Stir in diced jalapenos.
Pour cornbread batter over ground turkey mixture.
Bake at 400 degrees for 20 minutes, or until cornbread is golden brown on top.
I ate mine topped with hot sauce and cilantro. Jon went with hot sauce and sour cream. Cheese and avocado would also be delicious. Load it up with all of it if you're feeling crazy.