Save to Pinterest This robust dish features savory ground turkey simmered with a rich blend of crushed tomatoes, diced tomatoes, kidney and black beans, and sweet corn. It’s deeply flavored with chili powder, cumin, smoked paprika, and a hint of cayenne for warmth. The accompanying golden cornbread, made from cornmeal, flour, milk, and eggs, offers a delightful sweetness and tender crumb. Together, they create a satisfying meal, ideal for comforting evenings or lively social events. Prepare the chili by sautéing aromatics and turkey, then simmering with all the spices and canned goods. The cornbread is a simple whisk-and-bake process, ready to be served warm alongside the hearty stew.
There's a particular kind of hunger that only a hearty bowl of chili can satisfy, especially when the air outside hints at autumn's crisp embrace. For me, that craving often kicks in right around college football season, when the hum of the TV and the promise of a warm meal become a weekend ritual. This turkey chili, served with its golden cornbread crown, first came into my life during one such afternoon when I needed a dish that felt both celebratory and deeply comforting. It’s been a staple ever since, warming bellies and spirits alike.
One year, during a particularly nail-biting playoff game, I doubled the batch and invited half the neighborhood over. The kitchen was buzzing with excited chatter, the aroma of simmering spices mingling with the distant cheers from the living room. Seeing everyone huddled around, scooping generous portions into their bowls, laughing and sharing stories between plays, truly cemented this dish as a symbol of togetherness for me. It’s not just food; it’s an experience, a memory in the making.
Ingredients
- Olive oil: Essential for sautéing our aromatics and building the flavor foundation.
- Large onion, diced: This sweetens and deepens the chili's base, so dice it evenly for consistent cooking.
- Green bell pepper, diced: Adds a fresh, slightly bitter counterpoint that rounds out the savory notes.
- Garlic, minced: Don't skimp on the fresh garlic; it's the aromatic heart of any good chili.
- Ground turkey: A lean protein that readily absorbs all the wonderful spices and tomato goodness.
- Tomato paste: A little squeeze goes a long way in adding a concentrated, umami-rich depth to the sauce.
- Crushed tomatoes: Provides the bulk of the chili's rich, thick sauce.
- Diced tomatoes: These add texture and a brighter tomato flavor compared to the crushed variety.
- Kidney beans, drained and rinsed: Classic chili beans, offering a creamy texture and heartiness.
- Black beans, drained and rinsed: Another excellent source of protein and fiber, they contribute a slightly different earthy note.
- Frozen corn: Sweet pops of color and flavor that brighten up every spoonful.
- Chili powder: The cornerstone spice for chili, providing warmth and a classic flavor.
- Ground cumin: Essential for that authentic, earthy chili taste; it's non-negotiable!
- Smoked paprika: Imparts a wonderful smoky depth that elevates the entire dish.
- Dried oregano: Adds an aromatic, slightly bitter herbal note that complements the tomatoes.
- Cayenne pepper (optional): For those who love a bit of heat, start with a little and add more to your preference.
- Salt and black pepper: Season generously to taste throughout the cooking process, adjusting as flavors meld.
- Cornmeal: The star of our cornbread, giving it that characteristic texture and slightly sweet, grainy flavor.
- All-purpose flour: Provides structure and helps create a tender, not overly dense, crumb.
- Granulated sugar: Just enough to balance the savory chili with a touch of sweetness in the cornbread.
- Baking powder: The leavening agent that makes our cornbread light and fluffy.
- Salt (for cornbread): A small amount is crucial for enhancing all the other flavors.
- Milk: Adds moisture and helps create a tender crumb for the cornbread.
- Large eggs: Binds the cornbread ingredients together and adds richness.
- Unsalted butter, melted: Brings a delicious, buttery flavor and contributes to the cornbread's moistness.
Instructions
- Get the oven ready:
- Preheat your oven to 400°F (200°C) now so it's perfectly hot when your cornbread batter is ready to go in.
- Sauté your aromatics:
- In a large pot or Dutch oven, heat your olive oil over medium heat until it shimmers. Add the diced onion and bell pepper, letting them soften beautifully for about 5 minutes until they become translucent and fragrant.
- Add the garlic:
- Stir in the minced garlic and cook for just 1 minute more, until you can really smell its wonderful aroma, being careful not to let it burn.
- Brown the turkey:
- Add the ground turkey to the pot, breaking it up with a spoon as it cooks. Continue until it's no longer pink, which usually takes about 5–7 minutes.
- Build the chili base:
- Stir in the tomato paste, crushed tomatoes, diced tomatoes, kidney beans, black beans, frozen corn, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you're using it). Season generously with salt and black pepper.
- Simmer to perfection:
- Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer uncovered for 30 minutes, stirring occasionally, allowing all those wonderful flavors to meld and deepen.
- Whisk dry cornbread ingredients:
- Meanwhile, in a medium bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until they are well combined.
- Mix wet cornbread ingredients:
- In a separate bowl, whisk together the milk, eggs, and melted butter until smooth.
- Combine and bake cornbread:
- Pour the wet ingredients into the dry ingredients, stirring gently until they are just combined. Pour the batter into a greased 8-inch square baking dish and bake for 20–25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Serve and enjoy:
- Ladle the hot chili into bowls, and serve with warm cornbread on the side. Feel free to garnish with fresh cilantro, a dollop of sour cream, or a sprinkle of shredded cheese for extra indulgence.
Save to Pinterest There was one winter storm that dumped almost a foot of snow, trapping us indoors for days. My kids, usually restless, found immense joy in helping me stir the chili, feeling the warmth of the pot, and then eagerly waiting for the cornbread to emerge, golden and fragrant, from the oven. It transformed a potentially dreary day into a cozy culinary adventure, proving that some dishes are less about the ingredients and more about the comfort and connection they foster.
The Art of the Chili Base
The foundation of any truly great chili lies in building a robust flavor base right from the start. Taking your time to properly sauté the onions and bell peppers until they are beautifully softened and slightly caramelized, followed by that quick minute with the garlic, releases all their sweet, pungent aromatics. This initial step isn't just about cooking; it's about coaxing out the soulful essence that will permeate every spoonful of your finished chili.
Perfecting Your Cornbread
Achieving that ideal tender, slightly crumbly cornbread texture is simpler than you might think. The key is in the gentle hand when combining your wet and dry ingredients; a few lumps are perfectly fine and even preferred. You're aiming for just mixed, not smooth, which prevents gluten development and keeps your cornbread beautifully light rather than dense. Trust me, it makes all the difference between good cornbread and unforgettable cornbread.
Serving It Up & Making It Your Own
While this chili and cornbread duo is spectacular on its own, it truly shines with a few thoughtful garnishes or personal twists. Don't be shy about setting out a small bar of toppings; it adds an interactive element that everyone loves. This allows each person to tailor their bowl to their exact liking, making dinner feel like a special, personalized treat.
- Add a dollop of sour cream or Greek yogurt for a creamy, cooling contrast.
- Sprinkle fresh chopped cilantro or green onions for a pop of freshness and color.
- A generous handful of shredded cheddar or Monterey Jack cheese melts beautifully into the hot chili.
Save to Pinterest This recipe isn't just about feeding a crowd; it's about sharing warmth, comfort, and creating delicious memories around the table. Enjoy every hearty, homey bite!
Recipe FAQs
- → Can I make this chili spicier?
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Absolutely! For more heat, increase the amount of cayenne pepper. You can also add a finely diced jalapeño or serrano pepper to the pot along with the onion and bell pepper.
- → What can I substitute for ground turkey?
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Ground chicken or lean ground beef are excellent alternatives for the turkey in this hearty chili. Adjust cooking time as needed to ensure the meat is fully browned.
- → How do I store leftovers?
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Both the chili and cornbread can be stored separately in airtight containers in the refrigerator for up to 3-4 days. The chili also freezes beautifully for longer storage.
- → Can I prepare the cornbread ahead of time?
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Yes, the cornbread can be baked ahead of time. Once cooled, store it at room temperature in an airtight container for up to 2 days, or freeze for longer. Reheat gently before serving.
- → What are some good topping suggestions for the chili?
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Elevate your bowl with toppings like shredded cheddar cheese, a dollop of sour cream or Greek yogurt, fresh chopped cilantro, sliced green onions, or even a squeeze of lime juice for brightness.
- → Can I use different types of beans?
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Certainly! Feel free to experiment with other beans such as pinto beans or cannellini beans to suit your preference. Just ensure they are drained and rinsed before adding.
