The Perfect Chili Cornbread Pie

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

Eleanor Craig

This Chili Cornbread Pie recipe is so delicious. I modified it slightly by using ground turkey instead of beef.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 4 people

Calories 436 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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
•  
  1 box cornbread mix

Instructions

 

• 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!

Nutrition

Calories: 436kcalCarbohydrates: 54gProtein: 33gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 64mgSodium: 1396mgPotassium: 853mgFiber: 8gSugar: 18gVitamin A: 5734IUVitamin C: 18mgCalcium: 109mgIron: 5mg

How did this recipe turn out for you?We’re eager to hear your thoughts!