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Slow Cooker Turkey Chili With Cornbread Dumplings

by Pierce Abernathy and Jesse Szewczyk 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, 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


  • 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
    Calories 660
    Fat 24g
    Carbs 75g
    Fiber 14g
    Sugar 10g
    Protein 37g

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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