Cornbread Topped Skillet Turkey Chili

March 8, 2017

I don’t know about you, but in New Mexico, the shift in to Spring means a few gloriously sunny day, then two or three brutally cold, windy, blustery, cloudy days.

There’s no real rhyme or reason to the weather. And just when you think you can put on those capris or go without a sweater, that piercing cool and crisp almost-not-winter wind kicks up and makes you want to put back on the sweat pants and over sized cardigan.

We’re so eager for Spring to come, but I’m finding that we’re still needing some of those hearty winter meals to get us through these last few weeks of winter. My only issue is —- well, there’s two of them —- two hungry kids, that when they wanna eat, they wanna eat. So that means I either need to have had dinner already going in the crockpot, or it needs to be a meal that can be made within 30-40 minutes. Otherwise I’m passing out snacks to hold of the war zone from combusting, and then the snacks end up being dinner. Ya feel me?

This skillet dinner is the perfect compromise! It’s hearty, warm and filling. It’s healthy [and my favorite way to sneak in turkey and beans and veggies for the kids] and is an all-in-one grand slam, because you don’t even need a separate dish for the cornbread.

You basically cook the chili in a cast iron [or oven proof] skillet, layer on some cornbread mix [I cheated and used Trader Joe’s boxed mix — remember my war zone clock is ticking], then pop it in the oven and forgettabouit….well, just for about 30 minutes! Then it’s warm, cozy, one bowl, heaven.

Cornbread Topped Skillet Turkey Chili

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 8 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 lb ground turkey
  • 1/2 cup chopped onion
  • 1 cup chopped green bell pepper
  • 2 teaspoons minced garlic
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can diced tomatoes
  • 1 (16 ounce) can kidney beans
  • 1 tablespoon packed brown sugar
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon cumin (for that key chili taste!)
  • 1 store bought cornbread mix [with the ingredients listed on the box]

Instructions

  1. In a large cast iron skillet [or oven proof skillet] add the olive oil and let heat up, over medium heat, for 1 minute. Add in the turkey, onion, bell pepper, and garlic, cooking until the turkey is browned, about 10 minutes. Add in the rest of the chili ingredients, stirring to combine, then let simmer for another 15 minutes.
  2. Meanwhile, preheat the oven to 375 degrees F. Following the directions on the cornbread box, mix up the ingredients.
  3. Pour the cornbread mix over top of the chili and place in the oven for 30 minutes, or until cornbread is golden brown.
  4. Remove and serve up in bowls, adding cheese and sour cream to the top!

Notes

Recipe adapted from Sally's Baking Addiction

http://www.stephsbitebybite.com/2017/03/08/cornbread-topped-skillet-turkey-chili/

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