Ingredients
Scale
- 1 pound lean ground turkey
- ½ cup chopped celery
- ½ cup chopped onion
- 1 tablespoon chili powder
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon crushed red pepper (Optional)
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can chili beans with chili gravy
- 1 (15 ounce) can cannellini beans, drained
- 2 (8.5 ounce) packages cornbread mix
- ⅔ cup milk
- 2 eggs
- 1 cup shredded Cheddar cheese
Instructions
- Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes.
- Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes.
- Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan.
- Spoon turkey mixture over batter.
- Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes.
- Remove from oven and sprinkle Cheddar cheese on top.
- Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.
Notes
- Prevent soggy cornbread by ensuring the chili mixture is not too watery.
- Check doneness by inserting a toothpick into the cornbread; it should come out clean.
- A 9×13-inch baking dish works best for this recipe.
- You can use store-bought or leftover chili if preferred.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 75mg