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Slow Cooker Turkey Chili With Cornbread Dumplings

by Pierce Abernathy and Jesse Szewczyk featured in Rainy Day Dishes

Ingredients

for 6 servings

Chili

  • 1 lb
    ground turkey (455 g)
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 yellow bell pepper, seeded and diced
  • 2 cloves garlic, minced
  • 28 oz
    tomato sauce, 1 can (795 g)
  • 15 oz
    black beans, 1 can, drained and rinsed (425 g)
  • 15 oz
    pinto bean, 1 can, drained and rinsed (425 g)
  • 1 cup
    frozen corn, thawed (175 g)
  • 2 teaspoons
    chili powder
  • 1 teaspoon
    ground black pepper
  • 2 teaspoons
    kosher salt

Dumplings

  • 2 large eggs
  • 3 tablespoons
    unsalted butter, melted
  • 3 tablespoons
    whole milk
  • 2 tablespoons
    light brown sugar
  • 1 cup
    all-purpose flour (125 g)
  • 1 cup
    yellow cornmeal, fine (150 g)
  • 2 teaspoons
    baking powder
  • ¼ teaspoon
    kosher salt
  • 1 cup
    shredded cheddar cheese (100 g)

Optional Garnishes

  • 1 jalapeño, sliced
  • ¼ cup
    fresh cilantro, chopped (10 g)
  • 2 tablespoons
    green onion, sliced

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Preparation

  1. Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
  2. Cook on low for 6-8 hours or high for 4 hours.
  3. Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
  4. Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
  5. Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
  6. If using, garnish the chili with jalapeño, cilantro, and green onions.
  7. Enjoy!
 

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