Chili Cornbread Casserole
is an easy dinner made with a quick turkey chili and topped with boxed cornbread mix, then baked until golden.
- 1 tablespoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper (to taste)
- Pinch of Cayenne Pepper (optional)
- 1 tablespoon Oil (use a flavorless oil with a high smoke point)
- 1 Medium Onion (finely diced)
- 3-4 Garlic Cloves (minced)
- 1 Pound Ground Turkey (we used 85/15)
- 2 cups Chicken Broth
- 1 (14-14.5 ounce) can Diced Tomatoes (undrained)
- 1 (15 ounce) can Red Beans (drained and rinsed)
- 1 (8.5 ounce) Box Cornbread Mix (we use âJiffyâ Corn Muffin Mix)
- â cup Whole Milk
- 1 Egg
- Prepare a seasoning mix: add the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper (if using) to a small bowl. Stir to combine well.
- Heat the oil in a large pot over medium heat. Add the onions and cook 4-5 minutes, stirring frequently.
- Add the garlic and cook 1 minute, stirring frequently.
- Raise the heat to medium-high and immediately add the ground turkey and sprinkle with the prepared seasoning mix. Stir well to combine the turkey with the onions and spices.
- Arrange the turkey into a layer and cook for 3 minutes.
- Stir well and break-up any large pieces. Arrange it into a layer again, cook for another 3 minutes, or until browned and any liquid rendered has cooked away.
- Add the chicken broth, diced tomatoes and red beans to the pot. Stir well.
- Bring the liquid to a boil (it will take about 4-5 minutes to start boiling), then lower the heat to medium-low, cover and simmer the chili for 30 minutes. Stir occasionally.
- Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. How long this will take depends on how much liquid is left after the initial cooking time. Keep an eye on it and stir it often, especially as it starts to thicken.
- Taste the chili and add salt if needed. As a reference we did not add extra to ours.
- When the chili is done take it off the heat and let it cool off a little so itâs not simmering and steaming.
- In the meantime, preheat the oven to 400° F.
- Prepare the cornbread mix following the package directions.
- Add the chili to a casserole dish and arrange it so that itâs a flat.
- Top the chili with the cornbread mix and spread it gently without mixing.
- Bake for 15-20 minutes or until the top is golden brown. If your oven has a hotspot, rotate the dish 180 degrees about halfway through the cooking time so the cornbread bakes evenly.
- Let it rest for 15-20 minutes before serving to let it set.
Heat the oil in a large pot over medium heat. Add the onions and cook 4-5 minutes, stirring frequently. Add the garlic and cook 1 minute, stirring frequently.
Raise the heat to medium-high and immediately add the ground turkey and sprinkle with the prepared seasoning mix. Stir well to combine the turkey with the onions and spices.
Arrange the turkey into a layer and cook for 3 minutes. Arrange it into a layer again, cook for another 3 minutes, or until browned and any liquid rendered has cooked away. Add the chicken broth, diced tomatoes and red beans to the pot.
Bring the liquid to a boil (it will take about 4-5 minutes to start boiling), then lower the heat to medium-low, cover and simmer the chili for 30 minutes. Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. How long this will take depends on how much liquid is left after the initial cookery time.
Keep an eye on it and stir it often, especially as it starts to thicken. When the chili is done take it off the heat and let it cool off a little so it’s not simmering and steaming.
Prepare the cornbread mix following the package directions. Add the chili to a casserole dish and arrange it so that it’s a flat.
Top the chili with the cornbread mix and spread it gently without mixing. Bake for 15-20 minutes or until the top is golden brown. If your oven has a hotspot, rotate the dish 180 degrees about halfway through the preparation time so the cornbread bakes evenly.
Let it rest for 15-20 minutes before serving to let it set.
