Turkey-Chili Potpie with Corn Bread Crust

1. 1

   Preheat the oven to 400.

2. 2

   Butter a 13-by-9-by-2-inch baking dish.

3. 3

   In a food processor, finely chop the onion and garlic; transfer to a bowl.

4. 4

   Finely chop the red and green peppers in the processor.

5. 5

   Heat the 1/4 cup of oil in a large heavy skillet.

6. 6

   Add the onion, garlic and chile powder and cook over high heat, stirring, until softened, about 5 minutes.

7. 7

   Add the chopped peppers and cook, stirring, until slightly softened, about 5 minutes.

8. 8

   Stir in the tomatoes with their juices and 2 teaspoons of salt and cook for 10 minutes.

9. 9

   Add the turkey, beans and cilantro and spread in the prepared baking dish.

10. 10

    In a bowl, sift together the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt.

11. 11

    In another bowl, whisk the milk, eggs and the remaining 3 tablespoons of oil.

12. 12

    Stir the egg mixture into the dry ingredients and spoon over the filling; the topping will spread as it bakes.

13. 13

    Set the dish on a baking sheet and bake for about 35 minutes, or until the crust is golden.

14. 14

    Let stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.