Warm Up With Turkey Chili Pot Pies With Cornbread Crust!
The best part of Sunday Football is definitely the grub: chips, dip, a hot, simmering pot of chili and freshly baked corn bread. For a healthier take on our favorite game-day snack, we swapped the beef with lean ground turkey and loaded it with lots of kidney beans, corn and spices. We’re serving up our smokey, cumin-scented chili “pot pie” style in individual ramekins topped with nutty cornbread crusts. Dig in and may the best team win!
Ingredients:
Makes 15 Pot Pies
For the Chili:
- 2 Tablespoons olive oil
- 1 large yellow onion, finely diced
- 3 garlic cloves, finely chopped
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 jalapeño, finely chopped (optional)
- 1 pound ground turkey thighs (dark meat)
- 1 Tablespoon chipotle chili powder
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 1/2 Tablespoons tomato paste
- (1) 15-ounce can of fire-roasted diced tomatoes
- (2) 15-ounce cans of red kidney beans (drained and rinsed)
- (1) 15-ounce can of sweet corn, drained
- 1 cup chicken broth
For the cornbread crust:
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal (medium grind)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/3 cup whole milk (or buttermilk)
- 1/2 cup olive oil
- 1/2 cup maple syrup
- 2 large eggs
Optional toppings:
- sour cream
- sliced scallions
Instructions:
1. Heat the olive oil over a medium flame in a large dutch oven. Add the diced onion and sauté until golden, about five minutes. Add the finely chopped garlic, diced bell peppers and finely chopped jalapeño (if using). Sauté for another 5-7 minutes or until soft.
2. Increase the flame to high and add the ground turkey to the pot. Break apart the meat using a wooden spoon (or spatula). Sauté until the turkey is cooked through and no longer pink (about five minutes). Sprinkle the salt, pepper, chipotle chili powder, oregano and cumin, and toss to coat.
3. Add the tomato paste, diced tomatoes, kidney beans, corn kernels and chicken broth. Mix well and bring to a boil. Once the contents boil, reduce the flame to a simmer, cover the pot and cook for 40 minutes.
4. While the chili is simmering, prep the corn bread batter. In a large bowl whisk the flour, cornmeal, salt and baking soda. Make a well in the center and add the milk, olive oil, maple syrup and eggs. Whisk until the batter is completely smooth.
5. Once the chili has been cooking for at least 40 minutes and most of the liquid has evaporated, allow the mixture to cool slightly before dividing into ramekins. Preheat oven to 375 degrees Fahrenheit. Using a 1/2 cup measure, scoop the chili mixture into 15 seven-ounce ramekins (be sure to leave at least one inch on top for the corn bread batter).
6. Place the ramekins on a baking sheet and use a 1/4 cup measure to scoop the batter over the chili-filled ramekins. Bake in your preheated oven for 20 minutes or until the corn bread is golden and cooked through. Allow the ramekins to cool for at least 15 minutes before garnishing with sour cream and sliced scallions. Dig in!
Heat the olive oil over a medium flame in a large dutch oven. Add the diced onion and sauté until golden, about five minutes. Add the finely chopped garlic, diced bell peppers and finely chopped jalapeño (if using). Sauté for another 5-7 minutes or until soft.Increase the flame to high and add the ground turkey to the pot. Break apart the meat using a wooden spoon (or spatula). Sauté until the turkey is cooked through and no longer pink (about five minutes). Sprinkle the salt, pepper, chipotle chili powder, oregano and cumin, and toss to coat.Add the tomato paste, diced tomatoes, kidney beans, corn kernels and chicken broth. Mix well and bring to a boil. Once the contents boil, reduce the flame to a simmer, cover the pot and cook for 40 minutes.While the chili is simmering, prep the cornbread batter. In a large bowl, whisk the flour, cornmeal, salt and baking soda. Make a well in the center and add the milk, olive oil, maple syrup and eggs. Whisk until the batter is completely smooth.
Once the chili has been cooking for at least 40 minutes and most of the liquid has evaporated, allow the mixture to cool slightly before dividing into ramekins. Preheat oven to 375 degrees Fahrenheit. Using a half-cup measure, scoop the chili mixture into 15 seven-ounce ramekins (be sure to leave at least one inch on top for the corn bread batter).
Place the ramekins on a baking sheet and use a 1/4 cup measure to scoop the batter over the chili-filled ramekins. Bake in your preheated oven for 20 minutes or until the cornbread is golden and cooked through. Allow the ramekins to cool for about 10-15 minutes before garnishing with sour cream and sliced scallions. Dig in!
The perfect bite; nutty cornbread and spicy chili all in one!
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