Chili and cornbread prepared in a unique way! To make a milder version because this is a little bit spicy, use less chili powder and jalapenos. Despite how completely this fills the sheet pan, it will fit. Before baking, cover the oven rack with aluminum foil if you’re concerned about spills.
| Prep Time: | 30 mins |
| Cook Time: | 45 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound lean ground turkey
- 1 large onion, chopped
- 1 orange bell pepper, chopped
- 4 cloves garlic, roughly chopped
- 1 celery stalk, chopped
- 2 tablespoons vegetable oil
- salt and ground black pepper to taste
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 1 (15.5 ounce) can no-salt added dark kidney beans, undrained
- 1 ½ cups low-sodium chicken broth
- 1 (6 ounce) can tomato paste
- 1 cup frozen corn
- 4 tablespoons sliced jarred jalapenos
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 2 teaspoons chili powder
- 1 ½ teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 ¼ cups cornmeal
- ¾ cup whole wheat flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoons vegetable oil
- 3 tablespoons honey
- 1 egg
- 1 cup shredded sharp Cheddar cheese
- 2 green onions, thinly sliced
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12×17-inch sheet pan.
- Crumble ground turkey and place onto one half of the sheet pan. Place onion, bell pepper, garlic, and celery on the other half of the sheet pan. Drizzle both with oil, and season with salt and pepper.
- Bake in the preheated oven, stirring once, until meat is cooked through and vegetables are soft, about 15 minutes.
- Meanwhile, place diced tomatoes, kidney beans, chicken broth, tomato paste, corn, jalapenos, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir until well combined. Carefully pour mixture over the turkey and vegetables, and gently stir to combine.
- Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8 dollops of the batter over the top of the chili. Sprinkle each “dumpling” with Cheddar cheese.
- Carefully return sheet pan to the hot oven, and bake until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Allow to cool for 10 minutes. Sprinkle with sliced green onions just before serving.
- I like to use whole wheat flour in the cornbread just for a bit more nutrition–but you can use all-purpose if you prefer that instead.
Nutrition Facts
| Calories | 524 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 86 mg |
| Dietary Fiber | 9 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 998 mg |
| Sugars | 17 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was quite tasty! Loved the sweetness the tomato paste and cornbread brought (tho I cheated and used Jiffy mix). It was fun to make with all the ingredients. On our keep list fer sure.
I loved this! I do not like kidney beans so I used black beans. I started with the fresh veggies and turkey and oil (I used olive oil) in a big pot for 8 min or so. Then I added all the other ingredients to the pot to simmer for a few min, only change was 1 cup of low sodium chicken broth instead of 1 1/2 cups. Poured it into a 9×11. I used two boxes of jiffy cornbread. My kids and husband loved it. The only complaint was there was too much corn bread! I guess Ill use one box instead next time. This was so good!
Actually, I was very skeptical. I reduced cooking time by 10 minutes. I also took a shortcut and used Jiffy cornbread mix. Next time I will make from scratch. I used pickled jalapenos which gave it a nice tang. I was impressed by the flavor – sweet yet spicy. Hoping my husband likes it as he will eat tomorrow as leftovers.
This is amazing!!!
I knew by looking at the recipe it would be to wet for a sheet pan. So I put the oil and onion in a big pot to sauté; then added the ground turkey and cooked for a few minutes stirring occasionally. Then I added in the rest of the ingredients and cooked in the pot. Once it was very hot I transferred to a 9 x 13 glass cake pan and added the dumpling mixture as described. It was very full so I moved some of it over to another smaller glass dish along with 2 dumplings. I placed both dishes in the 400 degree oven for about 25 min. My husband and I really enjoyed this recipe. Leftovers yum!! I would make this again.
This was delicious and easy. I followed the recipe with a few adjustments: I used olive oil vs vegetable oil and mixed the veges in a bowl with the oil (and salt/pepper) before spreading in the pan. And finally, I cheated and used 1 box of Jiffy cornbread vs making it from scratch.
The end result of this recipe was a nice, mile chili with tasty cornbread. That being said, this recipe felt contrived in trying to be a sheet pan recipe when it would have taken less time and fewer dishes just to use a pot on the stovetop. There is barely enough room in a standard sheet pan to contain all of the ingredients.
Too much corn bread to chili ratio, leading to the corn bread dumpling sopping up all of the juice in the chili. I think I’d rather make it separately in the future rather then this route. While this is a healthy version that I wouldn’t say was bad, I would say there are better options. Also, it says Spicy, but I used a while can of hot chopped jalapenos and there was NO SPICE at all. I would recommend if you want spice adding more jalapenos or maybe even a dash of cayenne pepper.
Roasting the veggies first gave a nice flavor. Easy to make and easy to clean up. Definitely will use in our family rotation. We are gluten free and it was easy to sub in GF flour with a dash of xanthan gum in the cornbread dumplings. We did end up halving the spices for a more mild palate.
Tasty recipe. It is a very different way to cook chili. The wheat flour cornbread dumplings didn’t go over well with hubby. I didn’t add jalapenos and had to improvise a substitute for molasses as my molasses had expired years ago. embarrassing. Although the flavor was good, the prep time was too much for me. Back to cooking my easy chili and making cornbread separately.
This was delicious! Everyone in my home agreed it needs to be on the regular rotation. My husband got seconds and he doesn’t usually like ground turkey. I left out the jalapenos to suit my family’s taste. I would recommend reducing the bake time by about 5 minutes.