A few months ago my sweet friend Elaine ordered the Food Network Magazine for me. Since then I’ve become obsessed with gathering recipes. Basically, I get a new magazine, cozy up on the couch with my snuggie, and go on a mad search for good eats.
The other day my nightly search lead me to this great, yet incredibly easy recipe for turkey and white bean chili with cornbread dumplings.
And since the weather has taken a turn for the cold, seems like a night of chili just might hit the spot.
I made this meal the other night and honestly, the husband enjoyed this one more than any other chili I’ve ever made. I’m not entirely sure what that says about my cooking abilities… so…we’ll just leave it at that.
Here’s what you’ll need:
1 lb ground turkey…or if you’re feeling it, use your Thanksgiving turkey leftovers
1 16 oz jar chunky salsa
1 15oz can of cannelini beans, rinsed and drained
1 tsp chili powder
1 8.5 oz package of corn bread mix
1/4 cup shredded cheese blend
Cover; reduce heat and simmer for about 10-15 minutes or until you insert a fork into the dumpling and it comes out clean.
Go forth and make this dish, but please be sure to save me some.