Turkey Chili with Kidney Beans and Cornbread (Printable)
Ground turkey chili simmered with kidney beans, tomatoes, and spices, served with warm, golden cornbread. Ready in 1 hour 25 minutes.
# What's Needed:
→ Turkey Chili
01 - 2 tablespoons olive oil
02 - 1 large onion, finely chopped
03 - 1 red bell pepper, diced
04 - 3 cloves garlic, minced
05 - 1.5 pounds ground turkey
06 - 2 tablespoons chili powder
07 - 2 teaspoons ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon cayenne pepper
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 1 can (28 ounces) crushed tomatoes
13 - 2 tablespoons tomato paste
14 - 1 can (15 ounces) kidney beans, drained and rinsed
15 - 1 cup low-sodium chicken broth
16 - 1 cup frozen or canned corn, drained
17 - 2 tablespoons chopped fresh cilantro
18 - Juice of 1 lime
→ Cornbread
19 - 1 cup yellow cornmeal
20 - 1 cup all-purpose flour
21 - 0.25 cup granulated sugar
22 - 1 tablespoon baking powder
23 - 0.5 teaspoon salt
24 - 1 cup milk
25 - 2 large eggs
26 - 0.25 cup vegetable oil
27 - 2 tablespoons unsalted butter, melted
# How to Make It:
01 - Preheat oven to 400°F for the cornbread.
02 - Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and diced bell pepper; sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add ground turkey, breaking it up with a spoon. Cook until completely browned, approximately 6 to 8 minutes.
05 - Mix in chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Stir thoroughly to evenly coat the turkey and vegetables.
06 - Add crushed tomatoes, tomato paste, kidney beans, chicken broth, and corn. Stir to combine all ingredients.
07 - Bring to a simmer, reduce heat to low, cover with a lid, and cook for 30 to 40 minutes, stirring occasionally.
08 - In a mixing bowl, whisk together cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.
09 - In a separate bowl, whisk together milk, eggs, vegetable oil, and melted butter. Pour wet ingredients into dry ingredients and mix until just combined.
10 - Pour batter into a greased 8-inch square baking pan. Bake for 18 to 22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
11 - When chili is cooked through, stir in lime juice and fresh cilantro. Adjust seasoning with salt and pepper as needed.
12 - Transfer chili to serving bowls and serve hot with a warm slice of cornbread on the side.
# Tips for Success:
01 -
- The smoked paprika and lime juice create this surprising depth that elevates turkey from boring to brilliant without anyone guessing your secret.
- The cornbread recipe makes the perfect crumbly-yet-moist companion that somehow manages to make everyone at the table feel like you spent hours in the kitchen when it actually comes together in minutes.
02 -
- I once forgot the tomato paste and wondered why my chili lacked that concentrated richness its not just a flavor booster but also helps thicken the consistency.
- Letting the cornbread rest for 5 minutes after removing from the oven before cutting makes all the difference in texture the starches need that time to set properly.
03 -
- If your chili seems too thick during cooking, add broth a quarter cup at a time rather than water to maintain flavor intensity.
- Warming your milk to room temperature before adding to the cornbread batter results in a more even rise and tender crumb I learned this after years of wondering why restaurant cornbread always seemed better than mine.