By Robyn Burton
Preheat your oven according to the cornbread mix package instructions. Grease a baking dish or cast-iron skillet for the cornbread.
In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the ground turkey to the pot. Cook until browned, breaking it up with a spoon as it cooks, about 7-10 minutes.
Drain and rinse the kidney beans and black beans. Add them to the pot along with the canned tomatoes (with their juice).
Stir in the chili powder, cumin, salt, and black pepper. Bring to a simmer and reduce the heat to low. Let it cook for about 30-40 minutes, stirring occasionally.
While the chili is simmering, prepare the cornbread according to the package instructions, using water or milk as needed. Bake until golden brown and a toothpick inserted in the center comes out clean.
Once the chili is done and flavors are well blended, taste and adjust seasoning if necessary.
Serve hot turkey chili in bowls, topped with your preferred garnishes if desired (such as sour cream, cheese, or cilantro). Serve with warm cornbread on the side.
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This Main Course Dinner Comfort Food recipe is ready in 1 hour 15 minutes and features ground turkey, kidney beans, black beans and other delicious ingredients. Contains 650 calories total.
Preheat your oven according to the cornbread mix package instructions. Grease a baking dish or cast-iron skillet for the cornbread.
In a large pot, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the ground turkey to the pot. Cook until browned, breaking it up with a spoon as it cooks, about 7-10 minutes.
Drain and rinse the kidney beans and black beans. Add them to the pot along with the canned tomatoes (with their juice).
Stir in the chili powder, cumin, salt, and black pepper. Bring to a simmer and reduce the heat to low. Let it cook for about 30-40 minutes, stirring occasionally.
While the chili is simmering, prepare the cornbread according to the package instructions, using water or milk as needed. Bake until golden brown and a toothpick inserted in the center comes out clean.
Once the chili is done and flavors are well blended, taste and adjust seasoning if necessary.
Serve hot turkey chili in bowls, topped with your preferred garnishes if desired (such as sour cream, cheese, or cilantro). Serve with warm cornbread on the side.
Calories per Serving: 650
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