Touchdown Turkey Chili Cornbread (Print View)
This crowd-pleasing turkey chili, loaded with beans and spices, is perfectly complemented by tender cornbread. Great for any gathering.
# What You'll Need:
→ Turkey Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 1 green bell pepper, diced
04 - 2 cloves garlic, minced
05 - 1½ pounds ground turkey
06 - 2 tablespoons tomato paste
07 - 1 (28-ounce) can crushed tomatoes
08 - 1 (15-ounce) can diced tomatoes
09 - 1 (15-ounce) can kidney beans, drained and rinsed
10 - 1 (15-ounce) can black beans, drained and rinsed
11 - 1 cup frozen corn
12 - 2 tablespoons chili powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - ½ teaspoon dried oregano
16 - ½ teaspoon cayenne pepper (optional)
17 - Salt, to taste
18 - Black pepper, to taste
→ Cornbread
19 - 1 cup cornmeal
20 - 1 cup all-purpose flour
21 - ¼ cup granulated sugar
22 - 1 tablespoon baking powder
23 - ½ teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - ⅓ cup unsalted butter, melted
# How to Make:
01 - Preheat your oven to 400°F.
02 - In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, then sauté until they soften, which takes approximately 5 minutes.
03 - Add the minced garlic to the pot and cook for 1 minute until it becomes fragrant.
04 - Introduce the ground turkey to the pot. Cook, breaking it apart with a spoon, until it is no longer pink, typically 5–7 minutes.
05 - Stir in the tomato paste, crushed tomatoes, diced tomatoes, kidney beans, black beans, frozen corn, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper (if using). Season with salt and black pepper to taste.
06 - Bring the chili mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 30 minutes, stirring occasionally to prevent sticking.
07 - While the chili simmers, begin preparing the cornbread. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
08 - In a separate bowl, whisk together the milk, large eggs, and melted unsalted butter until well combined.
09 - Pour the wet ingredients into the dry ingredients. Stir just until combined; avoid overmixing.
10 - Pour the prepared cornbread batter into a greased 8-inch square baking dish. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11 - Serve the hot chili with the cornbread on the side. Garnish with fresh cilantro, sour cream, or shredded cheese as desired.
# Expert Suggestions:
01 -
- It’s secretly packed with flavor, making everyone think you spent hours slaving away, when in reality, it's quite simple to pull together.
- You get two amazing comfort foods in one go—a savory, spicy chili and that perfect, slightly sweet cornbread to sop it all up.
02 -
- Resist the urge to rush the simmering time for the chili; those 30 minutes are crucial for the flavors to truly marry and deepen.
- When mixing the cornbread batter, stop as soon as the ingredients are just combined; overmixing will lead to tough, dry cornbread.
03 -
- For an even richer flavor profile, especially for the chili, consider making it a day ahead; the spices have more time to mingle and deepen overnight.
- Don't be afraid to taste and adjust your seasoning throughout the simmering process, especially for salt and pepper, to get it perfectly to your liking.