Dinner
50 Comfort Foods Under 500 Calories
Turkey Chili with Cornbread Crumble
This cozy bowl is built for easy serving and leftovers. Let it rest a few minutes so the flavors settle before serving.
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Prep Time15
Cook Time40
Total Time55
Servings2
Ingredients
- 1 lb ground turkey
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes
- 1 can kidney beans, drained
- 1 cup corn kernels
- 2 cups chicken broth
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper
- For cornbread crumble: 1/2 cup cornmeal
- 1/2 cup flour
- 1 Tbsp sugar
- 1 tsp baking powder
- Pinch salt
- 1/2 cup skim milk
- 1 egg
- 1 Tbsp olive oil
- 1. In Dutch oven, cook turkey until browned
- add onion, bell pepper, and garlic
- cook until soft.
Instructions
- In a Dutch oven, cook turkey until browned; add onion, bell pepper, and garlic; cook until soft.
- Add tomatoes, beans, corn, broth, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 20 minutes.
- Meanwhile, in a bowl, combine cornmeal, flour, sugar, baking powder, and salt; stir in milk, egg, and oil until just combined.
- Preheat oven to 400°F (204°C). Drop spoonfuls of cornbread batter over the chili in the Dutch oven.
- Bake for 12–15 minutes until the cornbread is cooked through.
- Serve hot.
Gourmet Geek Tip
Use diced jalapeños for extra heat. | Make chili ahead and bake with crumble just before serving. | Serve with a crisp cabbage slaw.
Equipment You'll Need
Dutch oven
Mixing bowl
Oven