Turkey Chili With Cheddar Cornbread
122
- Prep Time25 min
- Total Time45 min
- Makes8 servings
(Photo: Roberto Caruso)
It’s a match made in heaven, and now it all comes out of one pot. Smoked paprika adds depth of flavour and differentiates this from everyday chili; buy either mild or spicy, depending on your preference.
Ingredients
1 tbsp canola oil
1 onion, finely chopped
1 yellow bell pepper, finely chopped
2 garlic cloves, minced
1 tbsp chili powder
1 tsp dried oregano
1 tsp smoked paprika
3/4 tsp salt
500 g ground turkey
796-mL can diced tomatoes
540-mL can bean medley, drained and rinsed
Cornbread
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp granulated sugar
1/4 tsp salt
2/3 cup milk
2 eggs
1/4 cup canola oil
1/4 cup finely chopped chives
1 cup grated cheddar cheese
Instructions
PREHEAT oven to 400F. Heat an extra-large (13-in.) oven-safe frying pan over medium. Add 1 tbsp oil, then onion, bell pepper and garlic. Add chili powder, oregano, paprika and 3/4 tsp salt. Stir occasionally, until onion is soft, 2 to 3 min. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 min. Add tomatoes. Cook for 10 min until thickened. Stir in beans, then remove from heat.
STIR cornmeal with flour, baking powder, sugar and 1/4 tsp salt in a medium bowl. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives. Batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
BAKE in centre of oven until cornbread topping is golden brown, 20 to 25 min.
Nutrition (per serving)
Calories 494, Protein 26g, Carbohydrates 49g, Fat 22g, Fibre 7g, Sodium 956mg.
Excellent source of Vitamin B6.
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