YOUR SOLIN GENERATED RECIPE
Hearty Turkey and Vegetable Chili with Golden Cornbread Crumble
Savor the warm, comforting flavors of a rich turkey and vegetable chili topped with a light, golden cornbread crumble. This dish features lean ground turkey complemented by a medley of colorful vegetables and hearty black beans, all simmered in a blend of aromatic spices. The crunchy cornbread topping adds a delightful textural contrast that elevates this nourishing meal.
INGREDIENTS
4 ounces Lean Ground Turkey
1/4 cup Black Beans (canned, no salt added)
1/2 cup Diced Tomatoes
1/2 cup Bell Pepper, diced
1/4 cup Onion, diced
1 Garlic clove, minced
1/4 cup Cornmeal
1 Egg White
1 tsp Chili Powder
1 tsp Cumin
Pinch Salt
Pinch Black Pepper
PREPARATION
In a medium saucepan, sauté diced onions, bell pepper, and minced garlic over medium heat until softened, about 3-4 minutes.
Add the lean ground turkey to the pan, stirring to break it apart, and cook until it's no longer pink.
Stir in the diced tomatoes, black beans, chili powder, cumin, salt, and black pepper. Allow the chili to simmer on low heat for 10-12 minutes so that the flavors meld together.
Meanwhile, prepare the cornbread crumble by whisking together the cornmeal, egg white, and a pinch of salt in a small bowl until combined.
In a small, lightly greased ovenproof dish, spread the cornbread mixture evenly to form a thin topping. Place it under a preheated broiler for 3-4 minutes or until golden and slightly crispy. Watch closely to prevent burning.
To serve, ladle the turkey and vegetable chili into bowls and sprinkle the golden cornbread crumble over the top. Enjoy warm.