Sheet Pan Turkey Chili with Cornbread "Dumplings"
Description
This sheet pan turkey chili with cornbread "dumplings" recipe cooks a spicy turkey chili on a sheet pan and tops it with hearty cornbread dumplings.
Ingredients
•
1 pound lean ground turkey
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1 large onion, chopped
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1 orange bell pepper, chopped
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1 celery stalk, chopped
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4 cloves garlic, roughly chopped
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2 tablespoons vegetable oil
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salt and ground black pepper to taste
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1 (15 1/2 ounce) can no-salt added dark kidney beans, undrained
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1 (14 1/2 ounce) can no-salt-added diced tomatoes
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1 1/2 cups low-sodium chicken broth
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1 cup frozen corn
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1 (6 ounce) can tomato paste
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4 tablespoons sliced jarred jalapenos
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1 tablespoon molasses
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1 tablespoon Worcestershire sauce
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2 teaspoons chili powder
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1 1/2 teaspoons dried oregano
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1 teaspoon paprika
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1 teaspoon ground cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1 1/4 cups cornmeal
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3/4 cup whole wheat flour
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4 teaspoons baking powder
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1/2 teaspoon salt
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1 cup milk
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3 tablespoons vegetable oil
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3 tablespoons honey
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1 egg
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1 cup shredded sharp Cheddar cheese
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2 green onions, thinly sliced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
2
Crumble ground turkey onto half of the prepared sheet pan; place onion, bell pepper, celery, and garlic on other half. Drizzle turkey and vegetables with oil; season with salt and black pepper.
3
Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
4
Meanwhile, combine kidney beans, diced tomatoes, chicken broth, corn, tomato paste, jalapeños, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; stir well. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.
5
Whisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. Place about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese.
6
Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with green onions just before serving.