Southwestern Turkey Chili and Cornbread Recipe

Name: Southwestern Turkey Chili and Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick vegetable cooking spray; 1 (11-ounce) can Mexicorn; 1 egg; 1 (8 1/2-ounce) package corn muffin mix; 10 ounces lean ground turkey, crumbled; 1 tablespoon all-purpose flour; 1 tablespoon olive oil; 1 (28-ounce) can whole tomatoes; 2 (14 1/2-ounce) can spicy black beans; 1/4 cup tomato paste; Sour cream, for garnish; Chopped fresh cilantro leaves, for garnish; Chopped red onion, for garnish; Preheat oven to 400 degrees F.

Servings: persons

Nonstick vegetable cooking spray
1 (11-ounce) can Mexicorn
1 egg
1 (8 1/2-ounce) package corn muffin mix
10 ounces lean ground turkey, crumbled
1 tablespoon all-purpose flour
1 tablespoon olive oil
1 (28-ounce) can whole tomatoes
2 (14 1/2-ounce) can spicy black beans
1/4 cup tomato paste
Sour cream, for garnish
Chopped fresh cilantro leaves, for garnish
Chopped red onion, for garnish
Preheat oven to 400 degrees F.

1
Spray an 8 by 8 by 2-inch baking pan with nonstick spray.
2
Drain all but 2 tablespoons liquid from Mexicorn.
3
Place reserved 2 tablespoons liquid in a medium bowl.
4
Add egg to liquid and whisk to blend.
5
Stir in Mexicorn.
6
Add corn muffin mix and stir until just combined.
7
Transfer mixture to prepared pan.
8
Bake until a toothpick inserted into center comes out clean, about 20 minutes.
9
Chili:
10
Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat.
11
Heat oil in a wide 2-quart pot over medium heat.
12
Add turkey and cook until browned, about 5 minutes.
13
Crush the canned tomatoes by hand and add tomatoes and liquid.
14
Add beans and tomato paste.
15
Simmer over medium-low heat until chili is slightly thick, about 8 minutes.
16
Spoon chili into bowls.
17
Top with sour cream, cilantro, and onion.
18
Serve hot with corn bread.

319

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Nonstick vegetable cooking spray, 1 (11-ounce) can Mexicorn, 1 egg, 1 (8 1/2-ounce) package corn muffin mix, and more.

Yes, Southwestern Turkey Chili and Cornbread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Southwestern Turkey Chili and Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions