Turkey and Bean Chili with Cornbread

Ingredients

Quantities are for 4 servings.

• 1 lb Ground turkey
• 1 can (15 oz) Kidney beans, canned, drained and rinsed
• 1 can (15 oz) Pinto beans, canned, drained and rinsed
• 1 can (28 oz) Crushed tomatoes, canned
• 1 cup Chicken broth
• 1 each Yellow onion, diced
• 1 each Bell peppers (assorted colors)
• 3 cloves Garlic
• 1 tbsp Vegetable oil
• 2 tbsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Dried oregano
• 1 cup Cornmeal
• 1 cup All-purpose flour
• 1/4 cup Sugar
• 1 tbsp Baking powder
• 1 cup Milk
• 1 each Eggs
• 4 tbsp Butter
• 1 1/4 tsp Salt

Instructions

1. Heat the oven to 400°F and grease an 8x8-inch baking pan. Melt the butter and let it cool a minute.
2. Make the cornbread: whisk the cornmeal, flour, sugar, baking powder, and 1/2 teaspoon of the salt in a large bowl. In a second bowl, whisk the milk, egg, and melted butter. Wash your hands after cracking the egg, then pour the wet ingredients into the dry and stir just until combined (a few lumps are fine). Spread in the pan and bake 20-25 minutes, until golden and a toothpick in the center comes out clean.
3. While the cornbread bakes, heat the oil in a large pot over medium heat. Cook the onion and bell pepper 5 minutes, until softened. Add the garlic for 30 seconds.
4. Add the ground turkey, breaking it up with a spoon, and cook 6-8 minutes until no pink remains (165°F). Wash your hands after handling the raw turkey.
5. Stir in the chili powder, cumin, oregano, and the remaining 3/4 teaspoon of salt for 1 minute. Add the crushed tomatoes, chicken broth, and both cans of beans, and bring to a simmer.
6. Simmer uncovered 25 minutes, stirring now and then, until thick. In the last 5 minutes, mash about a quarter of the beans against the side of the pot with the back of your spoon to thicken the chili further. Taste and add salt if needed.
7. Let the cornbread cool 5 minutes, then cut it into squares and serve with bowls of the hot chili.