Turkey chili with cheddar cornbread

87

PREP TIME

25 min

TOTAL TIME

45 min

Serves

8

Turkey chili with cheddar cornbread

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