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Turkey Chili and Cornbread Recipe

by AI Chef
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Turkey Chili and Cornbread recipe

Turkey chili is a comforting, hearty dish that’s not only delicious but also packed with protein and fiber from the turkey and beans. The chili’s warmth and spiciness pair excellently with the sweet, moist cornbread, creating a satisfying meal perfect for lunch.

This recipe guide will take you through each step, from gathering ingredients to cooking, to help you create a delicious bowl of turkey chili and a side of cornbread. Perfect for those chillier days or whenever you’re in the mood for a wholesome, hearty meal.

Serving Suggestions

Turkey Chili:

  • Serve the turkey chili hot, garnished with shredded cheddar cheese, sour cream, and fresh chopped parsley or cilantro if desired.
  • Pair the chili with a slice of warm cornbread on the side.

Cornbread:

  • Serve the cornbread warm with a pat of butter.
  • Cornbread can also be enjoyed with a drizzle of honey for a sweet and savory combination.

Storage and Reheating

Turkey Chili:

  • Turkey chili can be stored in an airtight container in the refrigerator for up to 4 days.
  • It can also be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight and heat on the stove over medium heat until warmed through.

Cornbread:

  • Store leftover cornbread in an airtight container at room temperature for up to 2 days.
  • To reheat, wrap in foil and warm in a 350°F (175°C) oven for about 10-15 minutes.

Turkey Chili and Cornbread Recipe Guide

Rating: 5.0/5
( 1 voted )
Serves: 6 Prep Time: Cooking Time: Nutrition facts: 500 calories 20g fat

Ingredients

For the Turkey Chili:

  • 1 lb ground turkey
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can diced tomatoes (14.5 oz)
  • 1 can kidney beans (15 oz), drained and rinsed
  • 2 cups chicken broth
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 1 tbsp olive oil

For the Cornbread:

  • 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

Turkey Chili:

  • Dice the onion, garlic, and bell pepper.
  • Drain and rinse the kidney beans.
  • Measure out your spices and have them ready to go.

Cornbread:

  • Measure out the cornmeal, all-purpose flour, sugar, and baking powder.
  • Have the milk, vegetable oil, and egg ready to go.

Cooking Procedure

Turkey Chili:

  1. Heat olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, about 5-7 minutes.
  2. Add the diced onion, garlic, and bell pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
  3. Stir in the diced tomatoes, kidney beans, chicken broth, chili powder, cumin, oregano, salt, and pepper. Bring the mixture to a simmer.
  4. Lower the heat and let the chili simmer for about 30 minutes, stirring occasionally.
  5. Taste and adjust the seasonings if necessary.

Cornbread:

  1. Preheat your oven to 400°F (200°C) and grease a 9-inch round baking pan.
  2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, vegetable oil, and egg.
  4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined.
  5. Pour the batter into the prepared baking pan.
  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 for a few minutes before cutting into slices.

Recipe Variations

Turkey Chili:

  • Spice it up: Add more chili powder or a diced jalapeno for a spicier chili.
  • Vegetarian: Swap out the turkey for additional beans or lentils for a vegetarian version.
  • Add veggies: Incorporate additional vegetables such as bell peppers, zucchini, or carrots for more nutrients.

Cornbread:

  • Sweet Cornbread: Add more sugar or honey for a sweeter version of the cornbread.
  • Cheesy Cornbread: Stir in a cup of shredded cheddar cheese into the batter before baking.
  • Jalapeno Cornbread: Add in diced jalapeno for a spicy kick.

Nutritional Information

This should be calculated based on the specific ingredients and quantities used. However, an approximate per serving calculation for the specified quantities might look something like this:

Turkey Chili (1 cup):

  • Calories: 300 kcal
  • Protein: 22g
  • Carbohydrates: 22g
  • Fat: 14g
  • Fiber: 6g

Cornbread (1 piece):

  • Calories: 200 kcal
  • Protein: 3g
  • Carbohydrates: 32g
  • Fat: 6g
  • Fiber: 1g

Please note, these values can vary greatly based on the exact ingredients used and portion sizes.

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