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Loaded Turkey Chili

A hearty and comforting dish featuring a delightful combination of ground turkey, beans, and spices, topped with fluffy cornbread.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 1900
Ingredients Method Notes

Ingredients
  

For the Chili
  • 2 lb ground turkey Choose lean turkey for a healthier option.
  • 2 cans kidney beans, drained
  • 1 can diced tomatoes
  • 1 onion diced
  • 3 tbsp chili powder
  • 1 tbsp cumin
  • 2 cups beef broth Vegetable broth can be used for a lighter option.
For the Cornbread Topping
  • 1 box cornbread mix Use gluten-free mix for dietary restrictions.
  • shredded cheese Optional: use non-dairy cheese alternative for a dairy-free version.

Method
 

Preparing the Chili
  1. Heat a large pot over medium heat. Add the ground turkey and diced onion. Cook for about 6 minutes, breaking the turkey into pieces until browned and the onion is softened.
  2. Add chili powder and cumin to the pot. Stir well and allow spices to cook for about 1 minute.
  3. Add drained kidney beans and diced tomatoes. Pour in the beef broth, stirring to combine, and bring to a simmer. Let cook for about 30 minutes.
Baking
  1. Pour the chili mixture into a baking dish. Prepare the cornbread batter following the box instructions and pour over the chili.
  2. Sprinkle shredded cheese over the cornbread batter. Bake in a preheated oven at 400°F for 20-25 minutes until golden brown.
  3. Remove from the oven, let cool slightly, then serve while warm.

Notes

This chili pairs wonderfully with a fresh salad, sour cream, or avocado. It stores well in the fridge for up to 3-4 days and can be frozen for 3 months.