Turkey And White Bean Chili With Skillet Cornbread

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 50 min · Turkey · high-protein

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Ingredients

• 3/4 lb ground turkey, 93% lean
• 2 cans (15 oz) cannellini beans
• 2 cups chicken broth
• 1 can (4 oz) diced green chiles
• 1 yellow onion
• 1 green bell pepper
• 2 garlic cloves
• 1/2 tbsp olive oil
• 1/2 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp chili powder
• 1 box (8.5 oz) corn muffin mix
• 1 large egg
• 1/4 cup whole milk
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup sour cream
• 1/4 cup fresh cilantro

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Stir the corn muffin mix with the egg and milk just until no dry pockets remain, pour into a greased 8-inch pan, and bake 18 to 22 minutes, until the top springs back and a toothpick comes out clean.
2. While it bakes, heat the oil in a Dutch oven over medium-high and add the turkey. Press it flat and let it brown for 4 minutes before breaking it up, so you get browned crust rather than gray crumbles.
3. Add the diced onion and bell pepper and cook 6 minutes, until the onion turns translucent and the pan looks dry again.
4. Stir in the garlic, cumin, oregano, and chili powder and cook 60 seconds, until the spices smell toasted rather than dusty.
5. Add one drained can of beans, the chiles, and the broth. Mash the second can of beans with a fork into a rough paste and stir that in as well. The mashed beans are what make the chili thick without flour.
6. Simmer uncovered 20 to 25 minutes, stirring occasionally, until the liquid has reduced by about a third and a spoon dragged through leaves a slow-closing channel.
7. Taste and correct the salt. White bean chili needs more salt than you expect.
8. Ladle into bowls, top with the cheese, sour cream, and cilantro, and serve with big wedges of the warm cornbread.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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