Who wants to eat pie for dinner? And by pie, I mean turkey and bean chili with a cornbread crust. That’s what you were thinking, too, right? This Chili Cornbread Pie recipe comes from a cooking class I did recently. It was a really fun class focused on winter weeknight dinners, and this is one of the five recipes we all cooked together. When I made it again at home, I modified it slightly by using ground turkey instead of beef, adding in kidney beans and going with a boxed cornbread mix instead of homemade (because it’s a weeknight dinner, am I right?)
And lesson learned: chili pie does not photograph as well as “normal pie.” But, this Chili Cornbread Pie is so delicious that it doesn’t even matter.
The Perfect Chili Cornbread Pie
- 1 pound ground turkey
- 1 can stewed tomatoes - chopped (or crushed)
- 1 can pinto beans - drained and rinsed
- 1 can red kidney beans - drained and rinsed
- 1 tablespoon tomato paste
- 1 teaspoon cilantro (coriander)
- 2 teaspoons cumin
- 1 tablespoon paprika
- 2 tablespoons chili powder
- 2 cloves garlic - minced
- 2 small carrots - peeled and diced
- 1 small onion - diced
- 1 teaspoon salt - to taste
- 1 teaspoon ground black pepper - to taste
- Preheat your oven to 400°F. Heat a splash of olive oil in a large ovenproof saute pan (or a skillet and then transfer your chili to a baking dish to go in the oven). Add your onions and carrots and season with salt.
- After about five minutes, stir in your garlic, seasonings and tomato paste. Add in the ground turkey. Stir and break it up into small pieces.
- Once the ground turkey is cooked (about 5-10 minutes), add the tomatoes with their juices and the beans. Bring to a boil. Then, let simmer for a few minutes.
- Whip up the cornbread mix. Take the chili off the heat and spoon the cornbread mixture on top of the chili (in the ovenproof pan or transfer to a baking dish). Bake in the oven for about 20 minutes, until the cornbread is firm and starting to brown. Enjoy!