By Robyn Burton
Preheat your oven to 400°F (200°C) for the cornbread.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, sautéing until the onion is translucent, about 5 minutes.
Add the ground turkey to the pot. Cook until it's browned and cooked through, breaking it up with a spoon as it cooks.
Stir in the chili powder, a pinch of salt, and black pepper. Cook for an additional 1 minute to release the flavors.
Add the canned diced tomatoes (including liquid), drained kidney beans, and broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally.
While the chili simmers, prepare the cornbread batter: In a mixing bowl, combine 1 cup of cornmeal, 1 tablespoon of baking powder, 1 cup of milk, 1 egg, 2 tablespoons of sugar, and 2 tablespoons of olive oil. Mix until just combined.
Pour the cornbread batter into a greased 8-inch square baking dish or skillet. Bake in the preheated oven for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Once the chili and cornbread are done, taste the chili and adjust seasoning with more salt or chili powder if desired.
Serve the chili hot, garnished with your choice of toppings like fresh cilantro, sour cream, or grated cheese. Cut the cornbread into squares and serve alongside.
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This Main Course Dinner recipe is ready in 1 hour and features ground turkey, kidney beans, diced tomatoes and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 400°F (200°C) for the cornbread.
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, sautéing until the onion is translucent, about 5 minutes.
Add the ground turkey to the pot. Cook until it's browned and cooked through, breaking it up with a spoon as it cooks.
Stir in the chili powder, a pinch of salt, and black pepper. Cook for an additional 1 minute to release the flavors.
Add the canned diced tomatoes (including liquid), drained kidney beans, and broth to the pot. Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 30 minutes, stirring occasionally.
While the chili simmers, prepare the cornbread batter: In a mixing bowl, combine 1 cup of cornmeal, 1 tablespoon of baking powder, 1 cup of milk, 1 egg, 2 tablespoons of sugar, and 2 tablespoons of olive oil. Mix until just combined.
Pour the cornbread batter into a greased 8-inch square baking dish or skillet. Bake in the preheated oven for 20-25 minutes until the top is golden and a toothpick inserted into the center comes out clean.
Once the chili and cornbread are done, taste the chili and adjust seasoning with more salt or chili powder if desired.
Serve the chili hot, garnished with your choice of toppings like fresh cilantro, sour cream, or grated cheese. Cut the cornbread into squares and serve alongside.
Calories per Serving: 520
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