Turkey Chili with Corn Pancakes

This is my adaption of a Rachel Ray recipe from several years ago. The Corn Pancakes are amazing and would be good with most chili or hearty soup.

TURKEY CHILI:

Cook for 6 minutes, breaking up the meat:

          1 pound ground turkey or chicken

Add & cook for 5 minutes:

          2 garlic cloves, chopped

          3 celery ribs, chopped

          1 medium onion, chopped

          2 carrots, chopped

          1 jalapeno, seeded and finely chopped (I omit)

Add and concentrate the flavor by cooking over medium heat for 2-3 minutes:

          6 oz. chicken broth

Stir in, cover and simmer over low heat for 15 minutes:

          1 (15 oz.) can tomato sauce

          1 (15 oz.) can diced tomatoes, well drained 

CORN PANCAKES:

          2 boxes Jiffy corn muffin mix (or 2 cups cornbread mix)

          2 eggs

          2/3 cup milk

Mix well with a whisk. Batter should be slightly thin. Add another Tablespoon of milk, if needed. Pour pancakes by 1/4 cup onto hot, well-oiled griddle or non-stick skillet (about 300°) and cook until bubbles form at the edges. Flip and cook until golden, about 2 minutes per side. Serve Chili with hot Corn Pancakes on top. Chili and Corn Pancakes serve 6.