Name: Sheet Pan Turkey Chili with Cornbread Dumplings
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Lean ground turkey - 1 pound; Onion, chopped - 1 large; Orange bell pepper, chopped - 1; Garlic, roughly chopped - 4 cloves; Celery stalk, chopped - 1; Vegetable oil - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; No-salt-added diced tomatoes - 1 (14.5 ounce) can; No-salt added dark kidney beans, undrained - 1 (15.5 ounce) can; Low-sodium chicken broth - 1 ½ cups; Tomato paste - 1 (6 ounce) can; Frozen corn - 1 cup; Sliced jarred jalapenos - 4 tablespoons; Molasses - 1 tablespoon; Worcestershire sauce - 1 tablespoon; Chili powder - 2 teaspoons; Dried oregano - 1 ½ teaspoons; Paprika - 1 teaspoon; Ground cumin - 1 teaspoon; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Cornmeal - 1 ¼ cups; Whole wheat flour - ¾ cup; Baking powder - 4 teaspoons; Salt - ½ teaspoon; Milk - 1 cup; Vegetable oil - 3 tablespoons; Honey - 3 tablespoons; Egg - 1; Shredded sharp Cheddar cheese - 1 cup

Sheet Pan Turkey Chili with Cornbread Dumplings

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Sheet Pan Turkey Chili with Cornbread Dumplings

1. Lean ground turkey - 1 pound

2. Onion, chopped - 1 large

3. Orange bell pepper, chopped - 1

4. Garlic, roughly chopped - 4 cloves

5. Celery stalk, chopped - 1

6. Vegetable oil - 2 tablespoons

7. Salt and ground black pepper to taste - 2 tablespoons

8. No-salt-added diced tomatoes - 1 (14.5 ounce) can

9. No-salt added dark kidney beans, undrained - 1 (15.5 ounce) can

10. Low-sodium chicken broth - 1 ½ cups

11. Tomato paste - 1 (6 ounce) can

12. Frozen corn - 1 cup

13. Sliced jarred jalapenos - 4 tablespoons

14. Molasses - 1 tablespoon

15. Worcestershire sauce - 1 tablespoon

16. Chili powder - 2 teaspoons

17. Dried oregano - 1 ½ teaspoons

18. Paprika - 1 teaspoon

19. Ground cumin - 1 teaspoon

20. Garlic powder - 1 teaspoon

21. Onion Powder - 1 teaspoon

22. Cornmeal - 1 ¼ cups

23. Whole wheat flour - ¾ cup

24. Baking powder - 4 teaspoons

25. Salt - ½ teaspoon

26. Milk - 1 cup

27. Vegetable oil - 3 tablespoons

28. Honey - 3 tablespoons

29. Egg - 1

30. Shredded sharp Cheddar cheese - 1 cup

31. Green onions, thinly sliced - 2

How to cook deliciously - Sheet Pan Turkey Chili with Cornbread Dumplings

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.

2. Stage

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.

3. Stage

Bake in the preheated oven, stirring once, until meat is cooked through and vegetables are soft, about 15 minutes.

4. Stage

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.

5. Stage

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.

6. Stage

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.