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94% would make again

Slow Cooker Turkey Chili With Cornbread Dumplings

Tasty Team


for 6 servings


  • 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 (795 g), 1 can
  • 15 oz black beans (425 g), 1 can, drained and rinsed
  • 15 oz pinto bean (425 g), 1 can, drained and rinsed
  • 1 cup frozen corn (175 g), thawed
  • 2 teaspoons chili powder
  • 1 teaspoon ground black pepper
  • 2 teaspoons kosher salt


  • 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 (150 g), fine
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 1 cup shredded cheddar cheese (100 g)

Optional Garnishes

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

Nutrition Info

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    Calories 673
    Fat 22g
    Carbs 83g
    Fiber 15g
    Sugar 14g
    Protein 38g

Estimated values based on one serving size.


  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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