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