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The magic of Turkey Chili with Cornbread Crust lies in its balanced flavors and textures. The chili itself is a savory delight, rich with spices, tender vegetables, and lean turkey, while the cornbread crust provides a soft, sweet, and slightly crumbly topping. Together, they create a dish that is as visually appealing as it is delicious. The interplay between the robust flavors of the chili and the comforting sweetness of the cornbread makes each bite an experience to savor.

Turkey Chili with Cornbread Crust

Discover the heartwarming delight of Turkey Chili with Cornbread Crust, a comforting dish perfect for chilly nights or family gatherings. This recipe combines savory turkey chili filled with spices and nutritious vegetables, all topped with a fluffy cornbread crust for an irresistible texture contrast. Packed with lean protein, fiber, and flavor, it's a nutritious meal that everyone will love. Perfect for impressing guests or enjoying a cozy dinner at home!
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Ingredients
  

For the Turkey Chili:

1 lb ground turkey

1 large onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (14 oz) diced tomatoes, with juices

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh, frozen, or canned)

2 tbsp chili powder

1 tsp ground cumin

1 tsp smoked paprika

Salt and black pepper, to taste

1 cup chicken or vegetable broth

1 tbsp olive oil

For the Cornbread Crust:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup milk

1/3 cup vegetable oil

1 large egg

Instructions
 

Prepare the Chili:

    - In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until the vegetables become soft and fragrant.

      - Stir in the minced garlic and cook for an additional minute until it releases its aromatic scent.

        - Add the ground turkey to the pot, breaking it apart with a spoon. Cook, stirring occasionally, until the turkey is browned and no longer pink, about 5-7 minutes.

          - Season the mixture with chili powder, cumin, smoked paprika, salt, and black pepper, and cook for another minute to allow the spices to deepen in flavor.

            - Pour in the diced tomatoes (with juices), kidney beans, black beans, corn, and broth. Stir well, bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld and the chili to thicken.

              Prepare the Cornbread Crust:

                - While the chili is simmering, preheat your oven to 400°F (200°C).

                  - In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until well combined.

                    - In a separate bowl, mix together the milk, vegetable oil, and egg until blended.

                      - Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are fine.

                        Assemble and Bake:

                          - Once the turkey chili has simmered and reached your desired thickness, pour it into a greased 9-inch pie dish or a similar oven-safe casserole dish.

                            - Carefully spread the cornbread batter over the chili using a spatula to ensure an even layer.

                              - Place the dish in the preheated oven and bake for 20-25 minutes, or until the cornbread crust is golden brown and a toothpick or skewer inserted into the cornbread comes out clean.

                                Serve:

                                  - Allow the dish to cool for a few minutes before serving. Scoop out portions and top with your favorite garnishes like shredded cheese, sour cream, or freshly chopped green onions for an added flavor boost.

                                    Prep Time, Total Time, Servings: 20 minutes | 60 minutes | 6 servings