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Turkey Chili with Cornbread

Turkey Chili with Cornbread

iamwinfred
Turkey Chili with Cornbread is one of those Sunday meals that checks every box: hearty, warming, deeply flavorful, and surprisingly easy to pull off on a lazy afternoon. The chili is thick and bold with smoky spices, two kinds of beans, and tender ground turkey that soaks up every bit of that rich tomato base. Paired with a square of golden, slightly sweet cornbread, this is the kind of bowl you'll find yourself making on repeat from October through March.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6
Calories 520 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot, at least 5-quart capacity
  • 9x9 baking pan or cast iron skillet for the cornbread
  • Large mixing bowl
  • Medium mixing bowl
  • Wooden spoon or heat-safe spatula
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board
  • Can opener
  • Whisk

Ingredients
  

  • 1.5 lbs ground turkey 680g
  • 15 oz kidney beans 425g, drained and rinsed
  • 15 oz black beans 425g, drained and rinsed
  • 28 oz crushed tomatoes 794g
  • 1 cup chicken broth 240ml
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt to taste
  • pepper to taste
  • 1 tbsp olive oil 15ml

For the Cornbread

  • 1 cup stone-ground cornmeal 120g
  • 1 cup all-purpose flour 120g
  • 0.25 cup sugar 50g
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 1 cup buttermilk 240ml
  • 0.33 cup vegetable oil 80ml
  • 2 eggs

Optional Toppings

  • shredded cheddar cheese
  • sour cream
  • green onions sliced
  • fresh cilantro
  • sliced jalapeños
  • avocado sliced
  • lime fresh, cut into wedges

Instructions
 

  • Dice onion, bell pepper, and mince garlic. Drain and rinse both cans of beans.
  • Heat olive oil in a Dutch oven over medium-high heat. Add ground turkey and brown for 6-8 minutes, breaking it apart.
  • Add onion and bell pepper, cook for 4-5 minutes until softened. Add garlic and cook for 1 minute until fragrant.
  • Add chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook for 1-2 minutes to bloom the spices.
  • Add crushed tomatoes, chicken broth, kidney beans, and black beans. Stir to combine.
  • Bring to a boil, then reduce heat to low. Simmer uncovered for 30-35 minutes, stirring occasionally.
  • Preheat oven to 400°F (200°C). Grease a 9x9 baking pan or cast iron skillet.
  • In a large bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
  • In a medium bowl, whisk buttermilk, vegetable oil, and eggs until smooth.
  • Pour wet ingredients into dry ingredients. Stir until just combined; do not overmix.
  • Pour batter into prepared pan. Bake for 20-22 minutes until golden and toothpick comes out clean.
  • Taste chili and adjust seasoning. Serve hot with a square of cornbread and desired toppings.

Notes

  • Bloom the spices: Don't skip blooming the spices in the pot before adding liquid. This single step takes 2 minutes but adds enormous depth of flavor.
  • Brown the turkey properly: Let it sit undisturbed for 2-3 minutes to develop a golden-brown crust before breaking it apart.
  • Cornbread tip: Do not overmix the batter. Stir until just combined, even if small lumps remain, for tender cornbread.
  • Make ahead: This chili tastes even better on day two as flavors continue to develop overnight. Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing instructions: Freeze chili in individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Cornbread storage: Wrap leftover cornbread tightly in plastic wrap at room temperature for up to 2 days, or freeze for up to 2 months.
  • Dairy-free option: Swap buttermilk for unsweetened almond milk with 1 tablespoon apple cider vinegar (let sit 5 minutes).
  • Spicier chili: Add 1/4 to 1/2 teaspoon cayenne pepper or stir in a chipotle pepper in adobo sauce for smoky heat.
  • Variation: For white turkey chili, swap crushed tomatoes and red beans for white beans, green chilies, and extra chicken broth.
  • Slow cooker method: Brown turkey and sauté aromatics as instructed, then transfer to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Nutrition

Serving: 1BowlCalories: 520kcalCarbohydrates: 55gProtein: 35gFat: 18gSaturated Fat: 3.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 680mgPotassium: 950mgFiber: 10gSugar: 10gVitamin A: 25IUVitamin C: 45mgCalcium: 18mgIron: 22mg
Keyword cornbread recipe, one pot meal, Sunday dinner, turkey chili, winter chili
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