Description
Hearty chili cornbread casserole brings comfort from Southwest kitchens, blending spicy meat and sweet cornbread in one delicious dish. Warm layers of flavor promise a satisfying meal that welcomes friends and family around the table.
Ingredients
Scale
Protein:
- 1 pound ground turkey (85/15 preferred)
- 1 medium onion, finely diced
- 3–4 garlic cloves, minced
Seasonings:
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper (to taste)
- 1 pinch of cayenne pepper (optional)
Liquid and Additional Ingredients:
- 1 tablespoon oil (canola or any flavorless oil with a high smoke point)
- 2 cups chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 16 ounce can red beans, drained and rinsed
- 1 8.5 ounce box cornbread mix (e.g., Jiffy Corn Muffin Mix)
- 1/3 cup whole milk
- 1 egg
Instructions
- Craft a zesty seasoning blend by whisking together chili powder, salt, garlic powder, cumin, black pepper, and optional cayenne pepper in a small mixing bowl.
- Warm olive oil in a large pot over medium heat. Sauté diced onions until translucent, approximately 4-5 minutes.
- Introduce minced garlic and continue cooking for an additional minute, releasing aromatic flavors.
- Elevate heat to medium-high and incorporate ground turkey, generously sprinkling the prepared seasoning mixture. Stir thoroughly to distribute spices evenly.
- Allow turkey to brown, breaking up large chunks during the 6-minute cooking process. Ensure meat is evenly cooked and crumbly.
- Pour in chicken broth, diced tomatoes, and red beans. Gently combine all ingredients.
- Bring the mixture to a vigorous boil, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring periodically to prevent sticking.
- Remove lid and continue cooking for 10-20 minutes until chili reaches a thick, robust consistency.
- Preheat oven to 400°F while chili reduces.
- Prepare cornbread mix according to package instructions, incorporating milk and egg.
- Transfer chili to a casserole dish, spreading evenly across the bottom.
- Delicately layer cornbread batter over the chili, avoiding mixing the two layers.
- Bake for 15-20 minutes until cornbread turns golden brown, rotating midway for uniform cooking.
- Allow casserole to rest 15-20 minutes before serving, enabling flavors to meld and structure to set.
Notes
- Adjust spice levels by increasing or decreasing cayenne pepper for heat-sensitive palates, ensuring everyone can enjoy the dish.
- Swap ground turkey with plant-based crumbles or lentils for a vegetarian version that maintains protein and flavor integrity.
- Use low-sodium chicken broth and reduced-sodium beans to control salt content, perfect for heart-conscious individuals.
- Enhance cornbread topping by sprinkling shredded cheese or chopped jalapeños before baking, adding extra depth and personalization to the casserole.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg