Turkey Chili with Cornbread Topping
Turkey Chili with Cornbread Topping
Ingredients
For the Chili
- 1 pound ground turkey
- 1 can black beans, 15 ounce, drained and rinsed
- 1 can red beans, 15 ounce, drained and rinsed
- 1 can whole kernel corn, 15 ounce, drained
- 1 can tomato sauce, 15 ounce
- 1/2 cup warm water, or as needed, to rinse tomato sauce can
- 1 packet chili seasoning mix, 1 ounce
For the Cornbread Topping
- 1 box cornbread muffin mix, 8.5 ounce, such as Jiffy
- 1 egg
- 1/3 cup milk, can substitute with water or almond milk
Optional Toppings
- 1 tablespoon sour cream, per serving, as needed
- 1 tablespoon green onions, sliced, per serving, as needed
- 1/4 cup cheddar cheese, shredded, per serving, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Place a Dutch oven or other oven-safe pot on the stovetop over medium heat. Add the ground turkey to the pot and break it up with a meat chopper or spoon. Brown the turkey until it is cooked through, about 5-7 minutes.
⏱️ 7 min•🌡️ 375
- 2
While the turkey is cooking, open the cans of black beans and red beans. Drain and rinse them thoroughly using a sieve or colander under cold running water. Open the can of whole kernel corn and drain it.
⏱️ 3 min
- 3
Once the turkey is browned, add the rinsed beans and drained corn to the Dutch oven with the cooked turkey.
⏱️ 1 min
- 4
Add the can of tomato sauce to the pot. Fill the empty tomato sauce can with about 1/2 cup of warm water, swirl it around to loosen any remaining sauce, and pour this water into the pot. This helps to thin out the chili to the desired consistency.
⏱️ 1 min
- 5
Stir in the packet of chili seasoning mix. Mix all the chili ingredients well to combine thoroughly. Bring the chili to a gentle simmer over medium heat, stirring occasionally.
⏱️ 3 min
- 6
While the chili simmers, prepare the cornbread topping. In a measuring cup or separate bowl, combine the cornbread muffin mix, 1 egg, and 1/3 cup milk (or water/almond milk). Mix well with a fork or whisk until a smooth batter forms. Do not overmix.
⏱️ 3 min
- 7
Once the chili is simmering, carefully dollop spoonfuls of the cornbread batter evenly over the top of the hot chili. Gently spread the batter out as much as possible to create a relatively even layer.
⏱️ 1 min
- 8
Transfer the Dutch oven (with the chili and cornbread topping) into the preheated oven. Bake for approximately 10-12 minutes, or until the cornbread topping is golden brown and cooked through. A toothpick inserted into the cornbread should come out clean.
⏱️ 12 min•🌡️ 375
- 9
Carefully remove the Dutch oven from the oven using oven mitts. Let it rest for a few minutes before serving. Serve the turkey chili with cornbread topping hot, garnished with optional sour cream, sliced green onions, or shredded cheddar cheese, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Turkey Chili with Cornbread Topping
For the Chili
- 1 pound ground turkey
- 1 can black beans, 15 ounce, drained and rinsed
- 1 can red beans, 15 ounce, drained and rinsed
- 1 can whole kernel corn, 15 ounce, drained
- 1 can tomato sauce, 15 ounce
- 1/2 cup warm water, or as needed, to rinse tomato sauce can
- 1 packet chili seasoning mix, 1 ounce
For the Cornbread Topping
- 1 box cornbread muffin mix, 8.5 ounce, such as Jiffy
- 1 egg
- 1/3 cup milk, can substitute with water or almond milk
Optional Toppings
- 1 tablespoon sour cream, per serving, as needed
- 1 tablespoon green onions, sliced, per serving, as needed
- 1/4 cup cheddar cheese, shredded, per serving, as needed
Instructions
- 1
Preheat your oven to 375°F (190°C). Place a Dutch oven or other oven-safe pot on the stovetop over medium heat. Add the ground turkey to the pot and break it up with a meat chopper or spoon. Brown the turkey until it is cooked through, about 5-7 minutes.
⏱️ 7 min•🌡️ 375 - 2
While the turkey is cooking, open the cans of black beans and red beans. Drain and rinse them thoroughly using a sieve or colander under cold running water. Open the can of whole kernel corn and drain it.
⏱️ 3 min - 3
Once the turkey is browned, add the rinsed beans and drained corn to the Dutch oven with the cooked turkey.
⏱️ 1 min - 4
Add the can of tomato sauce to the pot. Fill the empty tomato sauce can with about 1/2 cup of warm water, swirl it around to loosen any remaining sauce, and pour this water into the pot. This helps to thin out the chili to the desired consistency.
⏱️ 1 min - 5
Stir in the packet of chili seasoning mix. Mix all the chili ingredients well to combine thoroughly. Bring the chili to a gentle simmer over medium heat, stirring occasionally.
⏱️ 3 min - 6
While the chili simmers, prepare the cornbread topping. In a measuring cup or separate bowl, combine the cornbread muffin mix, 1 egg, and 1/3 cup milk (or water/almond milk). Mix well with a fork or whisk until a smooth batter forms. Do not overmix.
⏱️ 3 min - 7
Once the chili is simmering, carefully dollop spoonfuls of the cornbread batter evenly over the top of the hot chili. Gently spread the batter out as much as possible to create a relatively even layer.
⏱️ 1 min - 8
Transfer the Dutch oven (with the chili and cornbread topping) into the preheated oven. Bake for approximately 10-12 minutes, or until the cornbread topping is golden brown and cooked through. A toothpick inserted into the cornbread should come out clean.
⏱️ 12 min•🌡️ 375 - 9
Carefully remove the Dutch oven from the oven using oven mitts. Let it rest for a few minutes before serving. Serve the turkey chili with cornbread topping hot, garnished with optional sour cream, sliced green onions, or shredded cheddar cheese, if desired.
⏱️ 3 min