Chili-Cornbread Skillet

Heat oven to 400°F. In a 10-inch oven-proof skillet, heat 1 tablespoon oil over medium heat. Add green pepper; cook 5 minutes. Stir in ground turkey, 1/2 teaspoon salt and 1/4 teaspoon black pepper; cook 5 minutes, breaking apart with a spoon. Stir in beans and heat through. Remove skillet from heat.

Stir 2 tablespoons of the dry corn muffin mix into mixture in skillet. Pour remaining corn muffin mix into a medium-size bowl. Add eggs and 1/4 cup water. Stir until well combined. Pour over chili mixture in skillet (it may not completely cover). Top with a twist or two freshly ground black pepper.

Transfer to oven and bake at 400°F for 20 minutes, or until top is firm and lightly browned (chili may bubble over edge). Let cool 5 minutes before serving.