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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.

Turkey Chili with Cornbread Crumble recipe
Prep15
Cook40
Total55
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

  1. In a Dutch oven, cook turkey until browned; add onion, bell pepper, and garlic; cook until soft.
  2. Add tomatoes, beans, corn, broth, chili powder, cumin, smoked paprika, salt, and pepper. Simmer for 20 minutes.
  3. Meanwhile, in a bowl, combine cornmeal, flour, sugar, baking powder, and salt; stir in milk, egg, and oil until just combined.
  4. Preheat oven to 400°F (204°C). Drop spoonfuls of cornbread batter over the chili in the Dutch oven.
  5. Bake for 12–15 minutes until the cornbread is cooked through.
  6. 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

Dutch oven • Mixing bowl • Oven