Description
Turkey chili cornbread casserole is a comfort food classic made easy! A quick turkey chili is topped with cornbread and baked until golden, perfect for when you’re short on time but craving something hearty
Ingredients
Units
Scale
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper (to taste)
- Pinch of cayenne pepper (optional)
- 1 tablespoon oil (canola or any flavorless oil with a high smoke point)
- 1 medium onion, finely diced
- 3–4 garlic cloves, minced
- 1 pound ground turkey (85/15 preferred)
- 2 cups chicken broth
- 14–14.5 ounce can diced tomatoes
- 15–16 ounce can red beans, drained and rinsed
- 8.5 ounce box cornbread mix (e.g., Jiffy Corn Muffin Mix)
- 1/3 cup whole milk
- 1 egg
Instructions
- Prepare Seasoning:
- In a small bowl, combine chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper (if using). Stir to combine.
- Cook Turkey Chili:
- Heat oil in a large pot over medium heat. Add diced onions and cook for 4-5 minutes, stirring frequently.
- Add minced garlic and cook for an additional minute, stirring frequently.
- Increase heat to medium-high and add ground turkey, sprinkling with the prepared seasoning mix. Stir to combine.
- Cook the turkey in a layer for 3 minutes, then stir and break up any large pieces. Cook for another 3 minutes or until browned.
- Add chicken broth, diced tomatoes, and red beans to the pot. Stir to combine.
- Bring the mixture to a boil (about 4-5 minutes), then reduce the heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally.
- Uncover and cook for an additional 10-20 minutes, or until the chili thickens and is saucy. Stir often and keep an eye on the consistency.
- Prepare Cornbread:
- While the chili simmers, preheat the oven to 400°F.
- Prepare the cornbread mix according to package instructions, adding milk and egg as directed.
- Assemble and Bake:
- Once the chili has thickened, remove from heat and let it cool slightly.
- Transfer the chili to a casserole dish and spread it evenly.
- Top the chili with the prepared cornbread mix, spreading it gently without mixing.
- Bake for 15-20 minutes or until the cornbread topping is golden brown. Rotate the dish halfway through if your oven has a hotspot to ensure even baking.
- Rest and Serve:
- Let the casserole rest for 15-20 minutes to set before serving.
Notes
- For a spicier dish, increase the amount of cayenne pepper or use hot turkey sausage.
- You can add shredded cheese on top of the cornbread for an extra indulgent touch.
Nutrition
- Serving Size: 1 serving
- Calories: 384 kcal
- Sugar: 6
- Sodium: 1020mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 7g
- Protein: 26
- Cholesterol: 50mg