For a richer flavor, consider using a combination of dark and light kidney beans. Adjust the amount of jalapeños to control the heat. For a milder chili, remove the seeds and membranes before slicing. If you don't have whole wheat flour, you can use all-purpose flour for the cornbread dumplings. Feel free to experiment with different cheeses for the topping. Monterey Jack or Pepper Jack would also be delicious.
Sheet Pan Turkey Chili with Cornbread "Dumplings"
-
PREP TIME30 mins
-
COOK TIME45 mins
-
TOTAL TIME1 hrs 25 mins
-
SERVING8 People
-
VIEWS69
Experience chili night reimagined! This sheet pan turkey chili, crowned with fluffy cornbread 'dumplings,' delivers a symphony of flavors and textures in a single, satisfying bake. Customize the spice level to your preference for a truly unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate61 g
-
Cholesterol86 mg
-
Fiber9 g
-
Protein27 g
-
Saturated Fat7 g
-
Sodium998 mg
-
Sugar17 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan. (5 minutes)
02
StepCrumble ground turkey onto half of the prepared sheet pan; place onion, bell pepper, celery, and garlic on other half. Drizzle turkey and vegetables with oil; season with salt and black pepper. (5 minutes)
03
StepBake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes. (15 minutes)
04
StepMeanwhile, combine kidney beans, diced tomatoes, chicken broth, corn, tomato paste, jalapeños, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; stir well. (10 minutes)
05
StepCarefully pour kidney bean mixture over turkey and vegetables; gently stir to combine. (2 minutes)
06
StepWhisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. (5 minutes)
07
StepPlace about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese. (5 minutes)
08
StepContinue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. (30-35 minutes)
09
StepCool for 10 minutes. Sprinkle with green onions just before serving. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Deontae Bashirian
Apr 16, 2025I was skeptical about cooking chili on a sheet pan, but it turned out great! Easy cleanup too.
Angelo Harvey
Feb 7, 2025I added a can of black beans and it was even more delicious!
Micaela Runte
Jan 20, 2025My kids loved this! They especially enjoyed the cornbread dumplings.
Kailyn Roberts
Dec 30, 2024The perfect amount of spice for my family!
Lou Rice
Dec 17, 2024The cornbread was a little dry, next time I'll add a little more milk to the batter.
Jamir Davis
Sep 25, 2024This recipe is a lifesaver on busy weeknights.
Shawn Stoltenberg
Aug 28, 2024I've made this several times and it's always a hit at potlucks.