Touchdown Turkey Chili Cornbread (Print Page)
Hearty, crowd-pleasing turkey chili with beans and spices, served alongside golden, tender cornbread. Great for game day.
# What You 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 - 1.5 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 - 0.5 teaspoon dried oregano
16 - 0.5 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 - 0.25 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 0.5 teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - 0.33 cup unsalted butter, melted
# Directions:
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, and sauté them until softened, which takes approximately 5 minutes.
03 - Stir in the minced garlic and cook for about 1 minute until it becomes fragrant.
04 - Add the ground turkey to the pot and cook, breaking it up with a spoon, until it is no longer pink. This usually takes 5 to 7 minutes.
05 - Stir in the tomato paste, crushed tomatoes, diced tomatoes, drained and rinsed 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 low and let it simmer 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. Pour the wet ingredients into the dry ingredients, stirring just until combined and no dry streaks remain.
09 - Pour the cornbread batter into a greased 8-inch square baking dish. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
10 - Serve the hearty turkey chili hot, accompanied by a piece of warm cornbread. Garnish with fresh cilantro, sour cream, or shredded cheese if desired.
# Expert Tips:
01 -
- It's a secret weapon for feeding a crowd without breaking a sweat, letting you actually enjoy your company.
- The combination of hearty chili and sweet, tender cornbread is pure comfort food magic that always earns rave reviews.
02 -
- Don't rush the simmering time for the chili; those 30 minutes are crucial for all the flavors to truly develop and deepen.
- When mixing the cornbread, stop as soon as the dry ingredients are just moistened; overmixing will lead to a tough, dense cornbread.
03 -
- For an even richer chili, substitute half of the chicken broth with a dark beer like a stout or porter; it adds incredible depth without making it taste boozy.
- To keep your cornbread moist, try baking it in a cast-iron skillet – it creates a beautiful crispy crust while keeping the interior tender.