Turkey Chili with Cornbread

By ldelmas

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds ground turkey
• 1 onion, chopped
• 2 carrots, chopped
• 1 rib celery, chopped
• 1 green pepper, diced
• 1 yellow pepper, diced
• 2 cloves garlic, minced
• 1 – 15-ounce can white beans, drained
• 1 – 15-ounce can of garbanzo beans, drained
• 1 – 28-ounce can diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons chili powder
• 2 teaspoons dried ground cumin
• 2 cups chicken stock
• 2 tablespoons salt
• 1 teaspoon black pepper
• 1 – 8.5-ounce package corn bread mix
• 1 – 15-ounce can of corn kernels, drained
• 1 tablespoons butter (to grease dish)
• cheddar cheese, grated
• sour cream
• 1/2 cup fresh cilantro, chopped (or parsley)
• butter to grease center cavity for corn bread

Preparation

Step 1

1.Pre-heat the oven to 350º F.
2.Heat one tablespoon of the oil in the Blue Jean Chef Flameproof Multi-Roaster over medium heat. Add the turkey and brown in batches. Set the browned turkey aside and reserve. Drain off all but 2 tablespoons of the fat and add the onion, carrot, celery, peppers and garlic and sweat until tender – about 6 to 8 minutes.
3.In a large bowl combine the reserved turkey, white beans, garbanzo beans, diced tomatoes, tomato paste, chili powder, cumin, chicken stock, salt and pepper and add to the Multi-Roaster, leaving the center empty. Bring the mixture to a simmer on the stovetop and then transfer the Multi-Roaster to the oven. Bake for 30 minutes.
4.Meanwhile, for the cornbread, in a medium bowl mix together the corn bread mix according to the package directions and stir in the corn kernels.
5.After 30 minutes, remove the Multi-Roaster from the oven and increase the oven temperature to 375º F. Brush the center cavity of the Multi-Roaster with the butter and add the cornbread batter. (It’s okay to let the batter spill over into the chili as it will create an interesting crust.) Return the Multi-Roaster to the oven and bake for another 25 to 35 minutes until the cornbread is golden brown, or until a wooden pick inserted into the cornbread comes out clean.
6.To serve, top chili with cheese, sour cream and fresh cilantro.