Turkey chili with cheddar cornbread
By Chatelaine93
PREP TIME
25 min
TOTAL TIME
45 min
Serves
8
Turkey chili with cheddar cornbread. (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
- 26 g,
- Carbohydrates
- 49 g,
- Fat
- 22 g,
- Fibre
- 7 g,
- Sodium
- 956 mg.
- Excellent source of
- Vitamin B6
FILED UNDER: bake comfort food stovetop turkeychatelaine2018
