Sheet Pan Turkey Chili with Cornbread Topping

Name: Sheet Pan Turkey Chili with Cornbread Topping
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8 Portionen
Ingredients: 1 pound lean ground turkey; 1 piece large onion, chopped; 1 piece orange bell pepper, chopped; 1 stalk celery, chopped; 4 clove garlic, roughly chopped; 2 tablespoon vegetable oil; salt; ground black pepper; 15.5 ounce can no-salt added dark kidney beans, undrained; 14.5 ounce can no-salt-added diced tomatoes; 1.5 cup low-sodium chicken broth; 1 cup frozen corn; 6 ounce can tomato paste; 4 tablespoon jarred sliced jalapeños; 1 tablespoon molasses; 1 tablespoon Worcestershire sauce; 2 teaspoon chili powder; 1.5 teaspoon dried oregano; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 1.25 cup cornmeal; 0.75 cup whole wheat flour; 4 teaspoon baking powder; 0.5 teaspoon salt; 1 cup milk; 3 tablespoon vegetable oil

Casserole

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This sheet pan turkey chili is a hearty and flavorful meal that's perfect for a chilly evening. I've been making this recipe for my family for years, and it's always a hit! The cornbread topping adds a touch of sweetness and a delightful texture that complements the savory chili perfectly. It's also a great way to use up leftover ingredients. Feel free to adjust the spice level to your liking by adding more or less jalapeños. This dish is ideal for meal prepping, as it reheats beautifully. Enjoy!

Ingredients (34 ingredients)

1 pound lean ground turkey
1 piece large onion, chopped
1 piece orange bell pepper, chopped
1 stalk celery, chopped
4 clove garlic, roughly chopped
2 tablespoon vegetable oil
salt
ground black pepper
15.5 ounce can no-salt added dark kidney beans, undrained
14.5 ounce can no-salt-added diced tomatoes
1.5 cup low-sodium chicken broth
1 cup frozen corn
6 ounce can tomato paste
4 tablespoon jarred sliced jalapeños
1 tablespoon molasses
1 tablespoon Worcestershire sauce
2 teaspoon chili powder
1.5 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
0.5 teaspoon salt
0.5 teaspoon ground black pepper
1.25 cup cornmeal
0.75 cup whole wheat flour
4 teaspoon baking powder
0.5 teaspoon salt
1 cup milk
3 tablespoon vegetable oil
3 tablespoon honey
1 piece egg
1 cup shredded sharp Cheddar cheese
2 piece green onions, thinly sliced

Preparation (8 steps)

Prepare the oven and sheet pan

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan. Set aside.

Chop onion, bell pepper, celery and garlic

Thermomix® Setting

3 sec/Speed 5

Place 1 large onion, chopped into the Thermomix bowl and chop for 3 Sec./Stufe 5. Transfer to a bowl. Place 1 orange bell pepper, chopped into the Thermomix bowl and chop for 3 Sec./Stufe 5. Transfer to a bowl. Place 1 stalk celery, chopped into the Thermomix bowl and chop for 3 Sec./Stufe 5. Transfer to a bowl. Place 4 cloves garlic, roughly chopped into the Thermomix bowl and chop for 3 Sec./Stufe 7. Transfer to a bowl.

Cook turkey and vegetables

Crumble 1 pound lean ground turkey onto half of the prepared sheet pan; place chopped onion, bell pepper, celery, and garlic on the other half. Drizzle turkey and vegetables with 2 tablespoons vegetable oil; season with salt and ground black pepper to taste.

Bake turkey and vegetables

Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.

Combine chili ingredients

Meanwhile, combine 1 (15.5 ounce) can no-salt added dark kidney beans, undrained, 1 (14.5 ounce) can no-salt-added diced tomatoes, 1 ½ cups low-sodium chicken broth, 1 cup frozen corn, 1 (6 ounce) can tomato paste, 4 tablespoons jarred sliced jalapeños, 1 tablespoon molasses, 1 tablespoon Worcestershire sauce, 2 teaspoons chili powder, 1 ½ teaspoons dried oregano, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper in a large bowl; stir well. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.

Prepare cornbread batter

Whisk 1 ¼ cups cornmeal, ¾ cup whole wheat flour, 4 teaspoons baking powder, and ½ teaspoon salt in a bowl until combined; whisk in 1 cup milk, 3 tablespoons vegetable oil, 3 tablespoons honey, and 1 egg until combined.

Add cornbread dumplings

Place about 8 dollops of batter over top of chili; sprinkle batter mounds with 1 cup shredded sharp Cheddar cheese.

Bake chili and cornbread

Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with 2 green onions, thinly sliced, just before serving.