Turkey Chili Cornbread Casserole
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Cook time: 
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Comfort food, here we come!
  • 1 lb ground turkey {I use white meat}
  • 1 16 oz jar salsa {I use lower sodium, medium-heat}
  • 1 15 oz can black beans, drained and rinsed {I use no added sodium}
  • 1 15 oz can tomato sauce {I use - you guessed it - no salt added}
  • 1 t cumin
  • 2 t chili powder (feel free to mix and match different varieties if you have them}
  • Your favorite cornbread recipe {batter that would fill an 8" x 8" pan, like this recipe}
  1. Brown the turkey in a pot, breaking it up as you go.
  2. When it's browned, add the salsa, black beans, and tomato sauce, stirring to heat it through. The chili should be loose and have some liquid to spare.
  3. When it starts to bubble, add the spices, and incorporate well. Turn off heat and set aside.
  4. Meanwhile, mix your cornbread batter together.
  5. Heat the oven to 400.
  6. Place some of the cornbread batter at the bottom of one large or several small casserole dishes. Try to push it toward the edges.
  7. Fill the middle of the casserole dish(es) with the chili, pushing the batter to the outside if possible.
  8. With the remaining batter, dot the top of the chili. If you like, make a thin layer of cornbread batter that covers the chili.
  9. Bake at 400 until the cornbread is set. This may take about 30 min, but check on it after 20 and 25 minutes.
  10. Enjoy! This recipe is great straight out of the oven, or reheated for about 30 seconds per serving.
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2015/09/07/turkey-chili-cornbread-casserole/