Chili Cornbread Bake - cooking recipe

Ingredients

cooking spray
1 pound lean ground turkey
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon red pepper flakes (optional)
1 (16 ounce) can chili beans in chili gravy
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can tomato sauce
1 (15 ounce) box cornbread mix (such as Krusteaz(R))
2/3 cup milk
1/3 cup vegetable oil
1 egg
2 cups shredded Cheddar cheese

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
Cook turkey, onion, celery, and garlic in a large skillet or Dutch oven until turkey is no longer pink, about 5 minutes. Drain if needed. Add chili powder, cumin, pepper, and red pepper flakes; cook and stir for 2 minutes. Stir in chili beans, cannellini beans, and tomato sauce. Cook until heated through, 8 to 10 minutes. Set aside.
Combine cornbread mix, milk, vegetable oil, and egg in a large bowl; stir with a spoon until blended. Spoon batter into the prepared pan. Spoon chili mixture over the batter.
Bake in the preheated oven until edges of cornbread are nicely browned and the center appears set, about 35 minutes. Sprinkle Cheddar cheese on top and continue baking until melted, about 5 minutes more.