Hearty Turkey Chili with Cornbread
Hearty Turkey Chili with Cornbread
Ingredients
For the Chili
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, any color, chopped
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 1 can kidney beans, 15 ounce, rinsed and drained
- 1 can black beans, 15 ounce, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
For the Cornbread
- 1 package cornbread mix, 8.5 ounce, prepared according to package directions
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons green onions, sliced
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 2
Add chopped onion, minced garlic, and chopped bell pepper to the pot. Cook until vegetables are softened, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, rinsed and drained black beans, chili powder, cumin, dried oregano, salt, and black pepper. Pour in chicken broth.
⏱️ 3 min
- 4
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally, to allow flavors to meld. For a richer flavor, you can simmer it longer.
⏱️ 20 min
- 5
While the chili simmers, prepare the cornbread according to package directions. Bake as instructed.
⏱️ 20 min•🌡️ 375
- 6
Taste the chili and adjust seasonings if necessary. Serve hot with a side of freshly baked cornbread. Garnish with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Turkey Chili with Cornbread
For the Chili
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, any color, chopped
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1 can tomato sauce, 8 ounce
- 1 can kidney beans, 15 ounce, rinsed and drained
- 1 can black beans, 15 ounce, rinsed and drained
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth
For the Cornbread
- 1 package cornbread mix, 8.5 ounce, prepared according to package directions
For Serving (Optional)
- 1/2 cup shredded cheddar cheese
- 1/4 cup sour cream
- 2 tablespoons green onions, sliced
Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 2
Add chopped onion, minced garlic, and chopped bell pepper to the pot. Cook until vegetables are softened, about 5-7 minutes.
⏱️ 7 min - 3
Stir in diced tomatoes (undrained), tomato sauce, rinsed and drained kidney beans, rinsed and drained black beans, chili powder, cumin, dried oregano, salt, and black pepper. Pour in chicken broth.
⏱️ 3 min - 4
Bring the chili to a simmer, then reduce heat to low, cover, and let it cook for at least 20 minutes, stirring occasionally, to allow flavors to meld. For a richer flavor, you can simmer it longer.
⏱️ 20 min - 5
While the chili simmers, prepare the cornbread according to package directions. Bake as instructed.
⏱️ 20 min•🌡️ 375 - 6
Taste the chili and adjust seasonings if necessary. Serve hot with a side of freshly baked cornbread. Garnish with shredded cheddar cheese, a dollop of sour cream, and sliced green onions, if desired.
⏱️ 3 min