Cajun Chili Cornbread Skillet

This was super good...

The sweetness of the cornbread and the savory spiciness of the chili was fantastic....

First up...

Using a cast iron skillet, brown up one pound of ground turkey...drain

In a a bowl combine the turkey, 15ounces of canned chili, some fresh garlic and 1 teaspoon of Cajun seasoning..(I however realized at this point that I didn't have this particular spice, so I improvised and threw in some paprika, cumin and black pepper..not sure if that's whats in Cajun...but I was too lazy to research it on the computer)

Next.... slice one green and red bell pepper into rings...for a total of 12 rings..(six each color).

Arrange the pepper rings in the cast iron skillet in a circular pattern, overlapping them.

Chop up some onion and put that over the pepper.

Now put the turkey mixture over the pepper and onions in the skillet.

In another bowl combine 2 8.5 packages of corn bread mix..

3 eggs, 1/2 cup of water, and 1/2 cup shredded sharp cheddar cheese..Mix well. Add in some more Cajun season (if you have it) to the corn bread mixture.

Pour bread evenly over the turkey.

Bake at 350 degrees for about 40 minutes.

Loosen edges of cornbread from skillet. Invert onto a large plate.

Sprinkle with more cheese.A dollop of sour cream is nice with this also.