a healthy, flavorful weeknight or game day white bean turkey chili with the most delicious cheddar cornbread
1 cup medium ground cornmeal
1 cup all-purpose flour
1 tsp kosher salt
½ tsp baking powder
½ tsp baking soda
¼ cup honey
1 cup whole milk
2 tbsp butter, melted
6 oz cheddar cheese, shredded
White Bean Turkey Chili
1 ½ lbs ground turkey breast (white meat)
1 ½ lbs ground turkey thigh (dark meat)
2 red onions, thinly sliced
2 red peppers, cored and diced
1 red fresno chili pepper, cored and minced
3 tbsp chili powder
1 tbsp ground cumin
¼ tsp cayenne pepper
2 (28 oz) cans diced fire-roasted tomatoes
1 qt chicken stock
2 (15 oz) cans white beans
2 limes, juiced
shredded cheddar cheese
sliced red fresno chili peppers
Preheat the oven to 375° Grease a 9×13” baking dish and set aside.
In a mixing bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
In another mixing bowl, beat the eggs. Whisk in the honey and whole milk. Pour the wet ingredients into the dry, using a wooden spoon to combine until just incorporated.
Fold in the melted butter and cheddar cheese. Pour the batter into the prepared baking dish. Bake for 15 minutes until golden and cooked through.
Cut the cornbread into squares and serve warm or at room temperature with the chili.
White Bean Turkey Chili
Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add enough olive oil to just coat the bottom. Once the oil is hot, add the ground turkey breast. Season with a pinch of salt. Let it brown on all sides, using a wooden spoon to break apart the meat into small pieces as it cooks. Transfer the ground turkey breast to a plate.
Pour out and reserve any turkey juices. Add a little bit more olive oil and add the ground turkey thigh. Repeat the above process. (I like to cook the turkey separately simply so that the pot is not overcrowded.)
Once all the turkey and juices are out of the pot, add a little bit more olive oil. Toss in the sliced red onions. Let cook for 5 minutes, stirring often. Add the red peppers and red fresno chili peppers. Season with a pinch of salt. Let sauté for another few minutes.
Add the turkey back in and stir in the spices. Cook for another minute. Pour in the tomatoes and chicken stock, stirring well. Bring the liquid to a boil. Reduce the heat to medium-low and cover the pot, leaving a little crack on one side. Simmer for 20 minutes, stirring occasionally.
Remove the lid and continue to simmer the chili for about another 40 minutes, or until thickened.
Stir in the white beans and lime juice at the very end. Let the beans heat through. Serve the chili with shredded cheddar cheese, diced avocado, shaved radishes, more sliced red fresno chili peppers (if you like extra heat), and cilantro leaves on top.
This dish gets even better as it sits, so even if I’m just cooking for 1-2 people, I like to make the entire batch and heat it up for leftovers all week long! Just add the garnishes right before you eat it.