Ground Turkey Chili and Cornbread Muffins (30 Minutes)

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Get ready for a hearty and comforting meal that will warm you up from the inside out. This delicious ground turkey chili and cornbread muffins combo is the perfect balance of flavors and textures, making it a family-favorite dish. The chili is packed with lean ground turkey, beans, vegetables, and a blend of aromatic spices, creating a satisfying and flavorful base. Paired with fluffy and slightly sweet cornbread muffins, this meal brings together the heartiness of chili with the subtle sweetness of cornbread. Each spoonful of chili and bite of cornbread muffin is a delightful combination that will leave you craving more. Let’s begin!

Ingredients

Units Scale

For the ground turkey chili:

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 can (14 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper, to taste
  • Optional toppings: shredded cheese, sour cream, chopped cilantro

For the cornbread muffins:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 egg

Instructions

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into small crumbles.
  2. Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook for 2-3 minutes until the vegetables start to soften.
  3. Stir in the diced tomatoes, kidney beans, pinto beans, chili powder, cumin, paprika, salt, and pepper. Bring the chili to a simmer and let it cook for 15-20 minutes, stirring occasionally.
  4. While the chili is simmering, preheat the oven to 400°F (200°C). Grease a muffin tin or line it with paper liners.
  5. In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt for the cornbread muffins. In a separate bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.
  6. Spoon the cornbread batter evenly into the muffin cups, filling each about 2/3 full. Bake in the preheated oven for 12-15 minutes until golden brown and a toothpick inserted into the center comes out clean.
  7. Serve the ground turkey chili hot with optional toppings and alongside the freshly baked cornbread muffins.

Notes

Feel free to customize the chili by adding other vegetables such as corn or zucchini for extra flavor and texture. Adjust the spices according to your preference for a milder or spicier chili. Add more chili powder or a dash of cayenne pepper for extra heat. Serve the chili with your favorite toppings like shredded cheese, sour cream, or chopped cilantro to add a burst of freshness and creaminess. Pair this hearty meal with a side salad or steamed vegetables to add some freshness and balance out the richness of the chili.

Chef’s tip: Make a double batch of the chili and freeze the leftovers for a quick and convenient meal on busy days.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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