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A piece of the chili cornbread casserole held up with a serving spoon over the casserole.
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Chili Cornbread Casserole

Turkey chili cornbread casserole is an easy way to satisfy a comfort food craving, even when you are short on time. In this recipe a quick turkey chili is topped with boxed cornbread mix and baked until golden.
Course Main Course
Cuisine American
Keyword casseroles, chili
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
resting time 20 minutes
Total Time 2 hours
Servings 6
Calories 384kcal
Author Elizabeth

Ingredients

  • 1 tablespoon Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Black Pepper to taste
  • Pinch of Cayenne Pepper optional
  • 1 tablespoon Oil use a flavorless oil with a high smoke point (we use canola oil)
  • 1 Medium Onion finely diced
  • 3-4 Garlic Cloves minced
  • 1 Pound Ground Turkey we used 85/15
  • 2 cups Chicken Broth
  • 14-14.5 ounce can Diced Tomatoes
  • 15-16 ounce can Red Beans drained and rinsed
  • 8.5 ounce Box Cornbread Mix we use “Jiffy” Corn Muffin Mix
  • cup Whole Milk
  • 1 Egg

Instructions

  • Prepare a seasoning mix: add the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper (if using) to a small bowl. Stir to combine well.
  • Heat the oil in a large pot over medium heat. Add the onions and cook 4-5 minutes, stirring frequently.
  • Add the garlic and cook 1 minute, stirring frequently.
  • Raise the heat to medium-high and immediately add the ground turkey and sprinkle with the prepared seasoning mix. Stir well to combine the turkey with the onions and spices.
  • Arrange the turkey into a layer and cook for 3 minutes.
  • Stir well and break-up any large pieces. Arrange it into a layer again, cook for another 3 minutes, or until browned and any liquid rendered has cooked away.
  • Add the chicken broth, diced tomatoes and red beans to the pot. Stir well.
  • Bring the liquid to a boil (it will take about 4-5 minutes to start boiling), then lower the heat to medium-low, cover and simmer the chili for 30 minutes. Stir occasionally.
  • Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. How long this will take depends on how much liquid is left after the initial cooking time. Keep an eye on it and stir it often, especially as it starts to thicken.
  • Taste the chili and add salt if needed. As a reference we did not add extra to ours.
  • When the chili is done take it off the heat and let it cool off a little so it’s not simmering and steaming.
  • In the meantime, preheat the oven to 400° F.
  • Prepare the cornbread mix following the package directions.
  • Add the chili to a casserole dish and arrange it so that it’s a flat.
  • Top the chili with the cornbread mix and spread it gently without mixing.
  • Bake for 15-20 minutes or until the top is golden brown. If your oven has a hotspot, rotate the dish 180 degrees about halfway through the cooking time so the cornbread bakes evenly.
  • Let it rest for 15-20 minutes before serving to let it set.

Notes

  • For the cornbread: the milk and egg listed in the ingredients are called for by the box mix. If you are using a different brand, follow the package directions for that brand.
  • Use a large casserole dish to keep the layer of cornbread thin. If it is too thick the bottom could remain underdone and/or the top will get overdone. We used a 2.3-quart casserole dish that’s 11x7 inch.
  • If desired, place the casserole dish on a baking sheet just in case it bubbles over.

Nutrition

Calories: 384kcal | Carbohydrates: 46g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1369mg | Potassium: 748mg | Fiber: 8g | Sugar: 13g | Vitamin A: 604IU | Vitamin C: 14mg | Calcium: 106mg | Iron: 4mg