Turkey Chili with Kidney Beans and Cornbread (Print Version)
Hearty turkey chili with kidney beans and spices, paired with moist golden cornbread for a comforting, satisfying meal.
# What You Need:
→ Turkey Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1.5 pounds ground turkey
06 - 2 tablespoons chili powder
07 - 2 teaspoons ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 can (15 ounces) kidney beans, drained and rinsed
15 - 1 cup low-sodium chicken broth
16 - 1 cup frozen or canned corn, drained
17 - 2 tablespoons fresh cilantro, chopped
18 - Juice of 1 lime
→ Cornbread
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 0.25 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 0.5 teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - 0.25 cup vegetable oil
27 - 2 tablespoons unsalted butter, melted
# Preparation Steps:
01 - Preheat your oven to 400 degrees Fahrenheit for the cornbread.
02 - In a large pot or Dutch oven, heat olive oil over medium heat. Add onion and bell pepper; sauté for 5 minutes until softened.
03 - Stir in garlic and cook for 1 minute until fragrant.
04 - Add ground turkey, breaking it up with a spoon. Cook until browned, approximately 6 to 8 minutes.
05 - Mix in chili powder, cumin, smoked paprika, cayenne, salt, and black pepper. Stir well to coat the turkey and vegetables.
06 - Add crushed tomatoes, tomato paste, kidney beans, chicken broth, and corn. Stir to combine thoroughly.
07 - Bring to a simmer, reduce heat to low, cover, and cook for 30 to 40 minutes, stirring occasionally.
08 - In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
09 - In a separate bowl, whisk milk, eggs, vegetable oil, and melted butter. Pour wet ingredients into dry and mix until just combined.
10 - Pour batter into a greased 8-inch square baking pan. Bake for 18 to 22 minutes or until golden and a toothpick inserted in the center comes out clean.
11 - When chili is done, stir in lime juice and cilantro. Adjust seasoning if needed.
12 - Serve chili hot with a slice of warm cornbread.
# Expert Advice:
01 -
- The combination of lean turkey and hearty beans gives you all that comforting chili satisfaction without the heaviness that follows beef-based versions.
- The cornbread recipe creates the perfect slightly sweet companion that will have everyone reaching for just one more piece to soak up the last bits of chili in their bowls.
02 -
- Never add the beans too early or they'll break down completely - they need just enough time to absorb the flavors without turning to mush.
- Letting the chili rest for about 10 minutes after cooking allows the flavors to settle and intensify, transforming a good chili into an exceptional one.
03 -
- A splash of balsamic vinegar added during the last five minutes of cooking creates a subtle complexity that most people cant identify but everyone appreciates.
- If youre baking the cornbread while the chili simmers, place the pan on the middle rack of your oven - too high and the top browns before the center sets, too low and you lose that beautiful golden crust.