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Spicy Black Bean and Turkey Chili with Cornbread

Spicy Black Bean and Turkey Chili with Cornbread

Dinner
Prep Time
25min
Cook Time
1h 5min
Servings
3
Calories
685
Chef's Note

For a deeper flavor profile, try toasting the spices in a dry pan before adding them to the chili. This activates the essential oils in the spices and creates a more complex taste. If you prefer a thicker chili, mash some of the black beans with a fork before adding them to the pot.

Tags
high-protein
turkey
beans
spicy
chili
cornbread
dinner
comfort food
one-pot
hearty
Ingredients

  • 1 pound ground turkey

  • 2 tablespoons olive oil

  • 1 medium yellow onion

  • 1 medium red bell pepper

  • 1 medium jalapeño pepper

  • 3 cloves garlic

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1/4 teaspoon cayenne pepper

  • 2 15-ounce cans black beans

  • 1 28-ounce can fire-roasted diced tomatoes

  • 1 cup low-sodium chicken broth

  • 2 tablespoons tomato paste

  • 1 cup cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 2 tablespoons sugar

  • 1 cup milk

  • 1/4 cup unsalted butter

  • 1 large egg

  • 2 tablespoons honey

  • 1 medium avocado

  • 1/4 cup cilantro

  • 1 whole lime

  • 1/2 cup shredded cheddar cheese

Instructions
  • 1

    Preheat oven to 400°F (200°C) and lightly grease an 8x8 inch baking dish for the cornbread.

  • 2

    Dice 1 medium yellow onion, 1 medium red bell pepper, and mince 3 cloves of garlic. Remove seeds from 1 jalapeño and finely dice.

  • 3

    Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add 1 pound of ground turkey and cook for 5-7 minutes, breaking it up with a wooden spoon until browned.

  • 4

    Add the diced onion, bell pepper, and jalapeño to the pot with the turkey. Cook for 4-5 minutes until vegetables begin to soften.

  • 5

    Add minced garlic, 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1/4 teaspoon cayenne pepper. Stir and cook for 1 minute until fragrant.

  • 6

    Drain and rinse 2 cans of black beans. Add them to the pot along with 1 can of fire-roasted diced tomatoes, 2 tablespoons tomato paste, and 1 cup of chicken broth. Stir to combine.

  • 7

    Bring the chili to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.

  • 8

    While the chili simmers, prepare the cornbread. In a medium bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 2 tablespoons sugar.

  • 9

    Melt 1/4 cup unsalted butter. In a separate bowl, whisk together 1 cup milk, 1 large egg, 2 tablespoons honey, and the melted butter.

  • 10

    Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

  • 11

    Pour the cornbread batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  • 12

    While the cornbread bakes, prepare the garnishes: dice 1 avocado, chop 1/4 cup cilantro, cut 1 lime into wedges, and measure 1/2 cup shredded cheddar cheese.

  • 13

    Taste the chili and adjust seasonings if needed. If the chili is too thick, add a little more broth.

  • 14

    Serve the chili hot with a slice of cornbread on the side. Top with diced avocado, cilantro, a squeeze of lime juice, and shredded cheddar cheese.

Nutrition Information (per serving)
685
Calories
42g
Protein
65g
Carbs
30g
Fat
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