Turkey-Chili Potpie with Corn Bread Crust Recipe

Name: Turkey-Chili Potpie with Corn Bread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, cut into large pieces; 5 garlic cloves, crushed; 1 large red bell pepper, cut into large pieces; 1 large green bell pepper, cut into large pieces; 1/4 cup plus 3 tablespoons vegetable oil; 1/4 cup pure hot chile powder; One 35-ounce can whole peeled tomatoes, coarsely chopped, with their juices; Salt; 1 1/4 pounds cooked turkey, cut or torn into 3/4 -inch pieces; One 19-ounce can black beans, drained and rinsed; 1/3 cup finely chopped cilantro; 1 cup all-purpose flour; 1 cup yellow cornmeal; 1 tablespoon sugar; 2 teaspoons baking powder; 1 cup milk; 2 large eggs

Servings: persons

1 large onion, cut into large pieces
5 garlic cloves, crushed
1 large red bell pepper, cut into large pieces
1 large green bell pepper, cut into large pieces
1/4 cup plus 3 tablespoons vegetable oil
1/4 cup pure hot chile powder
One 35-ounce can whole peeled tomatoes, coarsely chopped, with their juices
Salt
1 1/4 pounds cooked turkey, cut or torn into 3/4 -inch pieces
One 19-ounce can black beans, drained and rinsed
1/3 cup finely chopped cilantro
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 cup milk
2 large eggs

1
Preheat the oven to 400.
2
Butter a 13-by-9-by-2-inch baking dish.
3
In a food processor, finely chop the onion and garlic; transfer to a bowl.
4
Finely chop the red and green peppers in the processor.
5
Heat the 1/4 cup of oil in a large heavy skillet.
6
Add the onion, garlic and chile powder and cook over high heat, stirring, until softened, about 5 minutes.
7
Add the chopped peppers and cook, stirring, until slightly softened, about 5 minutes.
8
Stir in the tomatoes with their juices and 2 teaspoons of salt and cook for 10 minutes.
9
Add the turkey, beans and cilantro and spread in the prepared baking dish.
10
In a bowl, sift together the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt.
11
In another bowl, whisk the milk, eggs and the remaining 3 tablespoons of oil.
12
Stir the egg mixture into the dry ingredients and spoon over the filling; the topping will spread as it bakes.
13
Set the dish on a baking sheet and bake for about 35 minutes, or until the crust is golden.
14
Let stand for 10 minutes before serving.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 large onion, cut into large pieces, 5 garlic cloves, crushed, 1 large red bell pepper, cut into large pieces, 1 large green bell pepper, cut into large pieces, and more.

Yes, Turkey-Chili Potpie with Corn Bread Crust 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.

Turkey-Chili Potpie with Corn Bread Crust

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