Chili Cornbread Casserole

Sauté sliced turkey, celery, and onion in a medium-sized skillet over a moderate heat setting until the turkey reaches a fully cooked state, taking around 5 to 7 minutes. Introduce a blend of spices including chili powder, black pepper, cumin, and red pepper into the mixture. Continue to cook and stir for 2 minutes before adding a can of tomato sauce, chili beans, and cannellini beans to the skillet. Allow the mixture to heat through, approximately 5 minutes later.

Heat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius). Grease a standard-sized 9x13-inch baking dish with cooking spray.

In a separate bowl, combine cornbread mixes, milk, and an egg. Thoroughly mix the ingredients together until they are well combined. Pour the batter into the prepared baking dish. Next, spoon the cooked turkey mixture over the batter.

Place the dish in the preheated oven and bake it uncovered until the edges of the cornbread are nicely browned, while the center appears to be set. This should take around 20 minutes.

Remove the dish from the oven and sprinkle shredded Cheddar cheese on top. Return the dish to the hot oven for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.