Turkey Green Bean Chili with Cheesy Corn Fritters

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound ground turkey breast*
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 2 cloves garlic, minced
• 2 (14.5 ounce) cans Del Monte® Chili Style Diced Tomatoes, undrained
• 1 cup water
• 1/2 teaspoon ground cumin
• 1 (14.5 ounce) can Del Monte® Cut Green Beans, drained
• Cheesy Corn Fritters
• 1 (8.5 ounce) package corn muffin mix
• 1 large egg, beaten
• 2/3 cup milk
• 1 (8.75 ounce) can Del Monte® Whole Kernel Corn, drained
• 1/3 cup shredded Monterey jack cheese with jalapeno peppers
• 2 tablespoons vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a large pot over medium-high heat, cook the ground turkey breast, breaking it up, until no pink remains and it reaches 165°F (74°C) in the thickest part, about 5 minutes.

2. Add the chopped onion, red bell pepper and minced garlic to the pot. Cook, stirring, for about 4 minutes until softened.

3. Stir in the undrained diced tomatoes, the water and the ground cumin. Bring to a simmer.

4. Add the drained cut green beans and simmer uncovered for about 10 minutes, stirring occasionally, until the chili thickens slightly.

5. Meanwhile, in a bowl, whisk the corn muffin mix, beaten egg and milk until just combined. Fold in the drained whole kernel corn and shredded Monterey jack cheese with jalapeno peppers.

6. Heat the vegetable oil in a large skillet over medium heat. Drop spoonfuls of batter into the hot oil, flattening each into a small fritter.

7. Fry the fritters 2 to 3 minutes per side until golden and set in the center. Drain on paper towels and keep warm.

8. Ladle the chili into bowls and serve topped with the cheesy corn fritters.