Name: Hearty Turkey Chili with Golden Skillet Cornbread
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz ground turkey (93% lean); 0.13 cup kidney beans; 0.5 cup tomato puree; 0.25 cup yellow onion; 0.25 cup green bell pepper; 0.25 tsp avocado oil; 1 tsp chili powder; 0.5 tsp ground cumin; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp yellow cornmeal; 0.5 tbsp almond flour; 0.5 tsp baking powder; 1 small egg; 2 tbsp plain Greek yogurt; 0.5 tsp honey

Instructions

Prep 15 min · Cook 25 min

Preheat your oven to 400°F (200°C) and lightly grease a small oven-safe ramekin or 4-inch mini cast iron skillet.
In a small mixing bowl, whisk together the cornmeal, almond flour, baking powder, egg, Greek yogurt, and honey until a smooth batter forms.
Pour the batter into the prepared ramekin and bake for 15-18 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
While the cornbread is baking, heat the avocado oil in a medium saucepan over medium-high heat.
Add the ground turkey to the pan and cook until browned, breaking it into small crumbles with a wooden spoon.
Stir in the diced yellow onion and green bell pepper, sautéing for 3-4 minutes until the vegetables are tender.
Add the chili powder, ground cumin, sea salt, and black pepper, stirring for 1 minute to allow the spices to become fragrant.
Pour in the tomato puree and rinsed kidney beans, reduce the heat to low, and simmer for 10 minutes to thicken the chili.
Ladle the hot chili into a bowl and serve immediately with the warm cornbread on the side.

Nutrition

Ingredients

Instructions

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