Cornbread Chili Pot Pie

Chili cornbread pot pies? Yes, please! As sad as I am to see the weather change, I cannot wait to try out all my fall soup recipes! Here’s me easing (really diving) into soup season. . . *Recipe* - 2 lbs of ground turkey/beef - 1 large bell pepper diced - 1 large yellow onion diced - 1 jalapeño diced - 2 cans of kidney beans - 1 large can of crushed tomatoes - 1 large can of tomato sauce - 1 can fire roasted tomatoes for a smoky flavor - 1 c of beef/chicken/veggie stock - 5 T chili powder -2 T garlic powder - 2 T onion powder - 1/8 t or pinch of baking soda - 1/2 t crushed red pepper flakes - 1 T parsley - 1 T oregano - 2 T cumin powder - salt to taste -2 T olive oil - cilantro for garnish - 1 box of @jiffymixes Corn Muffin mix

• In a large pot brown your meat. Once fully cooked, scoop out and set aside. In same pot, add your onions and jalapeño and cook on medium high until translucent (5 mins). Add your bell peppers and cook until softened(5-8 mine). • Add your browned meat into pot as well as all your dry spices. • Add your cans of tomatoes, beef stock, and kidney beans and combine well. Once it comes to a boil, turn down your heat to a simmer (medium low) add your baking soda (cuts down acidity from tomatoes) and cook UNCOVERED for 60-90 mins • After the time, adjust the salt according to your preference. Add your olive oil and mix. This gives a velvety texture and rich taste. Garnish with fresh cilantro • Mix your @jiffymixes corn muffin mix (because after 1.5 hours of cooking soup who wants to make cornbread from scratch) according to the instructions on the box. Scoop your chili into ramekins or muffin trays and then pour a little of your corn muffin mixture on top. Decorate with a jalapeño! Bake for 15-20 mins at 400°