While ground chipotle chile offers smoky notes, you can also use 1/8 teaspoon ground red pepper for pure fiery flavor.
4 ounces ground turkey
1/2 cup chopped onion
1/2 cup frozen whole-kernel corn, thawed
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground chipotle chile pepper
1 cup canned organic red kidney beans, rinsed and drained
1 (14.5-ounce) can fire-roasted tomatoes with green chiles, undrained (such as Muir Glen)
1.1 ounces all-purpose flour (about 1/4 cup)
1/4 cup yellow cornmeal
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup fat-free milk
1 large egg white
How to Make It
Preheat oven to 375°.
Cook turkey in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add onion, corn, and garlic to pan; sauté 2 minutes. Stir in chili powder, cumin, and chipotle; cook 30 seconds. Add beans and tomatoes to pan; cook 1 minute. Divide turkey mixture evenly between 2 (1 1/2-cup) ramekins coated with cooking spray.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt, stirring with a whisk. Combine milk and egg white, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Spoon batter evenly over turkey mixture. Place the ramekins on a baking sheet. Bake at 375° for 25 minutes or until crust is browned.