Healthy Turkey Chili with Jalapeño Cornbread Muffins

1 package lean, ground turkey
1/2 yellow pepper, 1/2 green pepper, diced
1 can cannellini beans, drained and rinsed
3 cans of low sodium chicken stock or broth
1 large yellow onion, diced
2 cloves garlic, smashed and diced
Cumin, smoked paprika, cayenne, oregano, salt, & pepper to taste
1/3 C. chopped cilantro
1/3 C. chopped green onions
1/2 tomatillo or whole jalapeño pepper
1/2 jar of mild jalapeños, drained
1 package Jiffy cornbread mix (you will need an egg and 1/3 C. of milk* for the mix)
cheddar cheese
plain greek yogurt, tortilla chips to top

In a pan, heat olive oil over medium high heat. Add yellow onion, peppers, and tomatillo. Saute until onions are translucent. Add garlic and saute about 2 minutes, making sure not to burn the garlic.

In a crockpot, add chicken broth and sautéed garlic, onion, and peppers and turn to low. In the pan you used to cook your aromatics, brown ground turkey. Drain. Season with salt and pepper and add to crock pot. (I also added venison sausage we had on hand).

Add cannellini beans, cumin, paprika, cayenne, cilantro and green onions and cook on high for one hour. Turn heat to low and cook in crock pot for a minimum of 2 hours, stirring occasionally.

About 20 minutes before you are ready to serve, go ahead and make your cornbread muffins. Prepare batter according to package and add chopped jalapeños, cheddar, and green onions and fold them in. Pour into muffin tin and cook according to package. Each package makes 6-8 muffins.

Let your soup cool a few minutes before serving (I always find soup has the best flavor when it's cooled a bit) and top with cheddar cheese, tortilla chips, and plain greek yogurt. Add more fresh cilantro and green onions if you like.

Serves 4

*Note: I ended up using almond milk for the cornbread muffins b/c it's all I had on hand and it did not affect the flavor. They were awesome so don't be afraid to try using whatever you have in the pantry!*