Turkey Chili Taco Soup and Cornbread Muffins

This was a good recipe when you need are pressed for time or have a group to feed.  Similar to the Crockpot Chicken Chili that I made, but a different taste and consistency to be sure...

• 1 1/4 pound lean ground turkey
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 10 oz can rotel tomatoes w/green chilies
• 15 oz canned or frozen corn, drained
• 15 oz can kidney beans, drained and rinsed
• 8 oz tomato sauce
• 16 oz fat free refried beans
• 1 packet taco seasoning
• 2 1/2 cups fat free chicken broth

In a large pot, brown turkey.  When cooked, add onion and pepper and cook 2-3 minutes.  Add tomatoes, corn, beans, tomato sauce, refried beans, taco seasoning, and chicken broth.  Bring to a boil and simmer about 10-15 minutes

Made for me about 8 -1 1/2 cup servings at 6 points each

The cornbread muffins were different, but I think the taste was good.  I have a feeling that I didn't cook them long enough... they probably needed about 5 more minutes...  (I only left them in for 20)

• 1 cup canned cream-style corn
• 2.3 cup all purpose flour
• 1/2 cup yellow cornmeal
• 1/2 fat free egg substitute
• 1/2 fat free sour cream
• 1/2 cup fat free shredded cheddar cheese
• 1/4 cup shopped scallions
• 2 Tbsp Splenda (granulated)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• Optional: 1/4 tsp hot sauce

Preheat oven to 375

Combine flour, cornmeal, splenda, baking powder, and salt in large bowl.  In separate small bowl, mix together all other ingredients, then add the contents of the smaller bowl to the large one, and stir until well mixed.

Spray 12 cup muffin pan with nonstick spray or line with baking cups.  Evenly distribute muffin batter among the cups.  Bake for 15-20 minutes (until firm and light golden brown) Allow to cool and enjoy!

2.5 points each and boy... are they filling.