95% would make again
Slow Cooker Turkey Chili With Cornbread Dumplings
featured in Rainy Day Dishes
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)
- 1 jalapeño, sliced
- ¼ cup fresh cilantro (10 g), chopped
- 2 tablespoons green onion, sliced
- Calories 673
- Fat 22g
- Carbs 83g
- Fiber 15g
- Sugar 14g
- Protein 38g
Estimated values based on one serving size.
- 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.
- Cook on low for 6-8 hours or high for 4 hours.
- 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.
- Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
- 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.
- If using, garnish the chili with jalapeño, cilantro, and green onions.