Turkey chili with cheddar cornbread

Prep 25 min
Total 45 min
Serves 8

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.



1 tbsp
onion, finely chopped
yellow bell pepper, finely chopped
garlic cloves, minced
1 tbsp
1 tsp
dried oregano
3/4 tsp
796-mL can
diced tomatoes
540-mL can
bean medley, drained and rinsed


1 cup
1 cup
all-purpose flour
1 tbsp
1 tsp
granulated sugar
1/4 tsp
2/3 cup
1/4 cup
1/4 cup
finely chopped chives
1 cup
grated cheddar cheese


  • 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.


Calories 494
Protein 26 g
Carbohydrates 49 g
Fat 22 g
Fibre 7 g
Sodium 956 mg
Excellent source of Vitamin B6

Issue: February 2015

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Photo credit: Turkey chili with cheddar cornbread. (Photo, Roberto Caruso.)

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