This Turkey Chili Cornbread Casserole is the ultimate comfort food for chilly evenings. It combines a hearty, slow-simmered chili made with lean ground turkey, kidney beans, and aromatic spices, topped with a thick layer of savory cornbread batter. As it bakes, the cornbread soaks up the chili juices, creating a moist, flavorful base while developing a golden, crispy crust. The addition of Monterey Jack cheese adds a creamy richness that balances the heat from the jalape&# 195;±os. Perfect for family dinners, potlucks, or meal prep, this dish serves a crowd easily and tastes even better the next day. ItâÂÂs a simple, satisfying way to enjoy classic American flavors in one convenient baking dish.
Turkey Chili Cornbread Casserole
Description
This Turkey Chili Cornbread Casserole is the ultimate comfort food for chilly evenings. It combines a hearty, slow-simmered chili made with lean ground turkey, kidney beans, and aromatic spices, topped with a thick layer of savory cornbread batter. As it bakes, the cornbread soaks up the chili juices, creating a moist, flavorful base while developing a golden, crispy crust. The addition of Monterey Jack cheese adds a creamy richness that balances the heat from the jalape&# 195;±os. Perfect for family dinners, potlucks, or meal prep, this dish serves a crowd easily and tastes even better the next day. ItâÂÂs a simple, satisfying way to enjoy classic American flavors in one convenient baking dish.Ingredients
Directions
-
Preheat oven to 400ðF (200ðC).
-
Heat olive oil in a large deep skillet over medium heat.
-
Add chopped onion and minced garlic; cook, stirring occasionally, for 3 minutes until softened.
-
Add seeded jalapeño, chili powder, salt, and pepper; cook, stirring, for 1 minute until fragrant.
-
Add chopped celery, carrot, and ground turkey; cook, stirring to break up the meat, for about 10 minutes until turkey is no longer pink.
-
Stir in stewed tomatoes (breaking them up with a spoon) and tomato sauce.
-
Bring mixture to a boil, then reduce heat to low and simmer for 5 minutes.
-
Stir in drained kidney beans and coriander; remove from heat.
-
Pour the chili mixture into a 13x9 inch baking dish.
-
In a separate bowl, whisk together corn kernels, flour, buttermilk, cornmeal, egg, melted butter, baking powder, baking soda, and salt until smooth.
-
Spoon the cornbread batter evenly over the chili filling.
-
Sprinkle shredded Monterey Jack or Cheddar cheese evenly over the top.
-
Bake for 30 to 35 minutes, or until the cornbread is set and deep golden brown.
-
Let the casserole stand for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 19.4kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 0.6g1%
- Dietary Fiber 0.1g1%
- Sugars 0.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven until warmed through.
You can substitute ground chicken or beef for the turkey. For a vegetarian version, omit the meat and add extra beans or lentils. Swap Monterey Jack for pepper jack for extra heat.
Ensure the chili mixture is not too runny before adding the cornbread batter, or the topping may sink. If your chili is very liquidy, simmer it longer to reduce. Letting the casserole rest for 10 minutes helps the cornbread set for easier slicing.
The original ingredient list was incomplete. Standard chili ingredients like celery, carrots, chili powder, salt, pepper, tomatoes, tomato sauce, kidney beans, and coriander were inferred from the directions and added to the steps. The cornbread topping ingredients (corn, flour, buttermilk, cornmeal, egg, butter, baking powder, baking soda, salt, cheese) were also inferred from the directions.
