Name: Sheet Pan Turkey Chili with Cornbread "Dumplings"
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Ingredients: 1 pound lean ground turkey; 1 large onion, chopped; 1 orange bell pepper, chopped; 1 celery stalk, chopped; 4 cloves garlic, roughly chopped; 2 tablespoons vegetable oil; salt and ground black pepper to taste; 1 (15.5 ounce) can no-salt added dark kidney beans, undrained; 1 (14.5 ounce) can no-salt-added diced tomatoes; 1.5 cups low-sodium chicken broth; 1 cup frozen corn; 1 (6 ounce) can tomato paste; 4 tablespoons sliced jarred jalapenos; 1 tablespoon molasses; 1 tablespoon Worcestershire sauce; 2 teaspoons chili powder; 1.5 teaspoons dried oregano; 1 teaspoon paprika; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1.25 cups cornmeal; 0.75 cup whole wheat flour; 4 teaspoons baking powder; 0.5 teaspoon salt; 1 cup milk; 3 tablespoons vegetable oil; 3 tablespoons honey

Ingredients

Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
Step 2

Crumble 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.
Step 3

Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
Step 4

Meanwhile, 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. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.
Step 5

Whisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. Place about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese.
Step 6

Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with green onions just before serving.

Enjoy your meal!