Chili Cornbread Bake
When two favorite foods are combined into a one dish meal, the results are spectacular. This healthy version of chili made with ground turkey meat and black beans is a delicious high protein base for the savory cornbread biscuit that bakes on top. Sprinkle some shredded cheddar cheese on top of the cornbread and broil for 1-2 minutes and you have a fantastic Southwestern style one pot meal.
Ingredients
Chili
1½ pounds ground turkey meat
1 large yellow onion, chopped fine
3-4 stalks celery, chopped fine
3 cloves garlic, minced
4 Tablespoons tomato paste
3 Tablespoons chili powder
2 Tablespoons cumin
2 teaspoons dried oregano
2 (15 oz) cans black beans, drained and rinsed
3 (15 oz) cans petite diced tomatoes
1 small bag frozen corn, thawed
1 cup low sodium chicken broth (or water)
1 teaspoon each sea salt and pepper
Cornbread
1 ½ cups whole wheat flour
1 cup ground cornmeal (not stoneground)
½ teasppon salt
1 Tablespoon baking powder
2 eggs
2 cups buttermilk
2 teaspoons olive oil (or canola)
2 Tablespoons chopped cilantro
¾ cup shredded cheddar cheese
Preheat oven to 400 degrees. Use a large and deep ovenproof skillet and sauté ground turkey, onions, celery and garlic on medium heat for 6-8 minutes. Add tomato paste, chili powder, cumin and oregano and stir constantly for 2 minutes. Add tomatoes, beans, corn, broth and salt and pepper. Bring to a boil and then reduce heat to medium low. Simmer for 12-15 minutes. Stir occasionally. While chili is simmering mix together cornbread. In a medium bowl, mix together flour, cornmeal, baking powder and salt. In a small bowl, beat eggs and add buttermilk and oil. Wisk together, pour into dry ingredients and mix until just moistened. Spoon mixture evenly over chili in 8 big dollops. Bake for 30 minutes until cornbread is golden brown. When baked through and cornbread is brown, sprinkle cheese on top and broil for 1-2 minutes until bubbly. Serve with sour cream or plain greek yogurt.
- Chili
- 1½ pounds ground turkey meat
- 1 large yellow onion, chopped fine
- 3-4 stalks celery, chopped fine
- 3 cloves garlic, minced
- 4 Tablespoons tomato paste
- 3 Tablespoons chili powder
- 2 Tablespoons cumin
- 2 teaspoons dried oregano
- 2 (15 oz) cans black beans, drained and rinsed
- 3 (15 oz) cans petite diced tomatoes
- 1 small bag frozen corn, thawed
- 1 cup low sodium chicken broth (or water)
- 1 teaspoon each sea salt and pepper
- Cornbread
- 1 ½ cups whole wheat flour
- 1 cup ground cornmeal (not stoneground)
- ½ teasppon salt
- 1 Tablespoon baking powder
- 2 eggs
- 2 cups buttermilk
- 2 teaspoons olive oil (or canola)
- 2 Tablespoons chopped cilantro
- ¾ cup shredded cheddar cheese
- Preheat oven to 400 degrees.
- Use a large and deep ovenproof skillet and sauté ground turkey, onions, celery and garlic on medium heat for 6-8 minutes.
- Add tomato paste, chili powder, cumin and oregano and stir constantly for 2 minutes.
- Add tomatoes, beans, corn, broth and salt and pepper.
- Bring to a boil and then reduce heat to medium low. Simmer for 12-15 minutes.
- Stir occasionally. While chili is simmering mix together cornbread.
- In a medium bowl, mix together flour, cornmeal, baking powder and salt.
- In a small bowl, beat eggs and add buttermilk and oil.
- Wisk together, pour into dry ingredients and mix until just moistened.
- Spoon mixture evenly over chili in 8 big dollops.
- Bake for 30 minutes until cornbread is golden brown.
- When baked through and cornbread is brown, sprinkle cheese on top and broil for 1-2 minutes until bubbly.
- Serve with sour cream or plain greek yogurt.
