Turkey Chili with Loaded Cornbread Muffins

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 2 teaspoons Chili powder
• 2 bay leaves
• 2 Teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon ground cumin
• 1 (14.5-ounce) can diced tomatoes
• 1 (15-ounce) can pinto beans, drained and rinsed
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon red wine vinegar
• 1 tablespoon cocoa powder
• 1 tablespoon brown sugar
• 4 cups diced cooked turkey
• 1 avocado, pitted and sliced
• For the Cornbread Muffins:
• 1 box cornbread mix
• 1/2 cup frozen corn
• 4 green onions, sliced

Preparation

1. Prepare muffin mix according to instructions on package using dairy substitutes. Stir in corn and green onions and pour batter into muffin tin. Bake according to box instructions.
2. Heat olive oil in a large pan over medium high heat. Add onion and sauté 5 minutes or until softened. Add chili powder, bay leaves, oregano, basil and cumin and sauté 2 minutes more or until fragrant. Stir in tomatoes, pinto beans, Worcestershire, vinegar, cocoa powder, brown sugar and turkey. Bring to a boil, cover and reduce to a simmer. Cook at least 30 minutes and up to 2 hours.
3. Garnish with avocado slices and serve with corn muffins.