Touchdown Turkey Chili Cornbread (Printable)
Hearty turkey chili, rich with beans and spices, served with golden, tender cornbread. Perfect for game day or cozy nights.
# Ingredient List:
→ Turkey Chili
01 - 2 tablespoons olive oil
02 - 1 large yellow onion, finely diced
03 - 1 medium green bell pepper, finely diced
04 - 2 cloves garlic, minced
05 - 1.5 pounds lean 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 thoroughly rinsed
10 - 1 (15-ounce) can black beans, drained and thoroughly rinsed
11 - 1 cup frozen corn kernels
12 - 2 tablespoons chili powder blend
13 - 1 teaspoon ground cumin
14 - 1 teaspoon smoked paprika
15 - 0.5 teaspoon dried oregano
16 - 0.5 teaspoon cayenne pepper (optional, for heat)
17 - Salt, to taste
18 - Freshly ground black pepper, to taste
→ Cornbread
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose wheat flour
21 - 0.25 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 0.5 teaspoon fine salt
24 - 1 cup whole milk
25 - 2 large eggs
26 - 0.33 cup unsalted butter, melted
# How to Make:
01 - Preheat your oven to 400°F.
02 - In a sizable pot or Dutch oven, warm the olive oil over medium heat. Add the diced onion and bell pepper, then sauté until they become tender, approximately 5 minutes.
03 - Incorporate the minced garlic and cook for an additional minute until fragrant.
04 - Add the ground turkey to the pot. Cook, breaking up the meat with a spoon, until it is no longer pink, which typically takes 5 to 7 minutes.
05 - Stir in the tomato paste, crushed tomatoes, diced tomatoes, both varieties of beans, corn, chili powder, ground cumin, smoked paprika, dried oregano, and the optional cayenne pepper. Season generously with salt and black pepper.
06 - Bring the chili mixture to a boil, then reduce the heat to a simmer. Allow it to cook uncovered for 30 minutes, stirring occasionally to prevent sticking.
07 - While the chili simmers, begin preparing the cornbread. In a large mixing bowl, thoroughly whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
08 - In a separate bowl, whisk together the milk, eggs, and melted butter until well combined.
09 - Pour the wet ingredients into the dry ingredients. Stir just until the mixture is combined; avoid overmixing.
10 - Transfer the cornbread batter into an 8-inch square baking dish that has been adequately greased. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center emerges clean.
11 - Serve the hot chili with a piece of cornbread on the side. Optionally, garnish with fresh cilantro, a dollop of sour cream, or shredded cheese.
# Expert Tips:
01 -
- It’s a complete meal in one, bringing together savory chili and sweet, tender cornbread without much fuss.
- This recipe quickly became my go-to for feeding a crowd, always eliciting happy sighs and requests for seconds.
02 -
- Rinsing canned beans thoroughly truly makes a difference in the final taste and texture of your chili.
- Always taste and adjust seasonings, especially salt, throughout the simmering process it's the only way to perfect the flavor.
03 -
- For the best cornbread texture, use room temperature milk and eggs they combine more smoothly with the melted butter.
- Don't be afraid to let your chili simmer a little longer than 30 minutes if you have the time; the flavors will meld even more deeply.