Turkey Chili with Cornbread

Ingredients

For the Turkey Chili:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 cup chicken or vegetable broth
• 1/4 cup fresh cilantro, chopped (for garnish, optional)

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk (or dairy-free alternative)
• 1/4 cup vegetable oil
• 1 large egg

Instructions

Turkey Chili:

1. Heat the olive oil in a large pot over medium heat.
2. Add the diced onion, green bell pepper, and red bell pepper. Cook until the vegetables are soft, about 5-7 minutes.
3. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
4. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
5. Stir in the chili powder, ground cumin, paprika, cayenne pepper (if using), dried oregano, salt, and black pepper. Cook for 2-3 minutes to allow the spices to become fragrant.
6. Add the diced tomatoes, tomato sauce, black beans, kidney beans, corn, and broth. Stir well to combine.
7. Bring the mixture to a simmer and cook for 30-40 minutes, stirring occasionally, until the chili is thickened and the flavors have melded together.
8. Adjust the seasoning to taste and serve hot, garnished with fresh cilantro if desired.

Cornbread:

1. Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a round cast iron skillet.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the milk, vegetable oil, and egg.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Pour the batter into the prepared baking dish or skillet and smooth the top.
6. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let the cornbread cool slightly before slicing and serving with the turkey chili.

Shopping List

For the Turkey Chili:

• 1 lb ground turkey
• 2 tbsp olive oil
• 1 large onion
• 1 green bell pepper
• 1 red bell pepper
• 3 cloves garlic
• Chili powder
• Ground cumin
• Paprika
• Cayenne pepper (optional)
• Dried oregano
• Salt
• Black pepper
• 1 can (28 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) black beans
• 1 can (15 oz) kidney beans
• Frozen corn kernels
• Chicken or vegetable broth
• Fresh cilantro (optional)

For the Cornbread:

• Cornmeal
• All-purpose flour
• Sugar
• Baking powder
• Salt
• Milk (or dairy-free alternative)
• Vegetable oil
• 1 large egg