FOOD CALCULATOR
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General
Ingredients 10 servings
Ground Turkey, prefrozen
2.0
pound(s)
Kidney Beans, drained (15 oz cans)
2.0
can(s)
Black Beans (15 oz cans)
1.0
can(s)
Diced Tomatoes (14 oz cans)
2.0
can(s)
Tomato Paste
1.0
can(s)
Yellow Onions
1.0
whole
Chili Seasoning Mix
2.0
package(s)
Olive oil
2.0
tablespoon(s)
Shredded cheddar cheese
1.0
cup(s)
Sour Cream
1.0
cup(s)
Jiffy Cornbread Mix
2.0
package(s)
Eggs (for cornbread)
2.0
whole
Whole Milk
0.67
cup(s)
Pre-Washed Salad Mix
1.0
bag(s)
Italian Dressing
1.0
bottle(s)
Dietary Restrictions
Eggs
Wheat / Gluten
Dairy
Recipe Instructions
PRE-TRIP PREP: Freeze ground turkey. Best on a layover day for the Dutch oven cornbread.
ON THE RIVER: Prepare 26 briquettes. Heat olive oil in the Dutch oven bottom on camp stove; brown turkey with onion. Add beans, diced tomatoes, tomato paste, and chili seasoning. Stir well. Move Dutch oven to coals (12 below, 14 on top); simmer 30 minutes. Meanwhile, mix cornbread batter per package directions. Remove about half the chili to a serving pot; pour cornbread batter over remaining chili. Replace lid and cook with fresh coals 25–30 minutes until cornbread is cooked through. Serve topped with cheese and sour cream with salad.
