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Turkey Chili with Cheesy Cornbread

Bill Harris・2 Comments

Turkey Chili with Cheesy Cornbread

Fall is finally here in Atlanta. The temperature dropped into the 40s the last two nights and I’m wanting food that warms the soul! I realize that people in other parts of the country might think 40s is still warm but for this thin-blooded southern boy, it’s cold! It was time to make a big pot of chili and cornbread.

I’ve been making my turkey chili for years. It’s a very straightforward recipe but I always get good feedback when I make it. It can be whipped together in less than an hour, so you can even make it on a school night. To accompany the chili, I make my mother’s cornbread. The only alteration I make to her recipe is the addition of cheese and scallions.

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Turkey Chili with Cheesy Cornbread

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 6-8 servings

Ingredients

For the Chili:

2 green bell peppers, diced

2 medium onions, diced

8 cloves garlic, minced

2 tbsp vegetable oil

2 lbs of ground turkey

2 cans black beans, drained

2 28 oz cans whole tomatoes

2 tbsp ground cumin

2 tbsp chili powder

2 tsp salt

2 tbsp minced canned chipotle peppers in adobo sauce, more or less to taste

Grated cheddar cheese (for garnish)

Sliced scallions (for garnish)

Sour cream (for garnish)

For the cornbread

2 cups self rising cornmeal

1 tsp baking soda

3 scallions, sliced, green part only

1 cup grated cheddar cheese

2 large eggs

2 cups buttermilk

2 tbsp butter

Instructions

For the chili:

1. Heat oil in a large dutch oven over medium heat.

2. Add bell pepper, onion, and garlic and saute for 5 minutes.

3. Add ground turkey and brown for 5-8 minutes.

4. Add tomatoes and black beans.

5. Add cumin, chili powder, salt, and chipotle pepper.

6. Simmer for 30 minutes.

7. Adjust flavor with more salt, cumin, chili powder, or chipotle to taste.

8. Serve and garnish with grated cheese, scallions and sour cream.

For the cornbread

1. Preheat oven to 400 degrees.

2. Whisk dry ingredients together.

3. Add eggs and buttermilk and whisk until blended.

4. Add cheese and scallions and blend.

5. Heat well-seasoned cast iron skillet over high heat.

6. Add butter.

7. As soon as butter is melted, pour into batter and blend well.

8. Immediately pour batter into heated skillet and place skillet in oven.

9. Cook for 20-25 minutes or until top is lightly browning.

3.1
https://southernboydishes.com/2012/10/31/turkey-chili-with-cheesy-cornbread/

  • Author
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Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Main Courses, Poultry, Recipes, Soups and Stews

Comments

  1. Annette @LosingYourBelly says

    November 3, 2012 at 7:48 pm

    Thanks for two great looking recipes.
    Was on the hunt really just for cornbread.

    Reply
  2. Couponita says

    October 31, 2012 at 2:29 pm

    This sounds perfect for a fall weeknight dinner – it will be on my table this week!! Recipe sounds incredibly easy – and delicious!!! Thanks Bill!!

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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