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Crockpot Turkey and White Bean Chili with Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Mixing Bowl
  • Baking Pan

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (15 ounces each) white beans, drained and rinsed
  • 1 can (4 ounces) diced green chilies
  • 3 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 tablespoons honey

Instructions
 

  • Heat a skillet over medium heat and cook the ground turkey with the chopped onion and minced garlic until the turkey is no longer pink. Drain any excess liquid.
  • Transfer the turkey mixture to the slow cooker. Add the white beans, diced green chilies, chicken broth, cumin, chili powder, salt, and black pepper. Stir to combine.
  • Cover and cook on low for 6 to 8 hours or until the flavors have blended and the chili has thickened slightly.
  • About 30 minutes before the chili is done, preheat the oven to 400 degrees F. In a mixing bowl, whisk together the cornmeal, flour, baking powder, milk, egg, vegetable oil, and honey until a smooth batter forms.
  • Pour the batter into a greased 8-inch square baking pan. Bake for 18 to 22 minutes until the top is golden and a toothpick inserted in the center comes out clean. Cut into squares and serve warm with the chili.

Notes

If the chili seems too thick after cooking, stir in a splash of extra broth to loosen it. For a touch more heat, add a pinch of cayenne with the other spices before the long cook. Leftovers keep well in the fridge for three days and reheat gently on the stove with a little added broth to restore the texture.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Mixing Bowl, Baking Pan