Slow Cooker Turkey Chili With Cornbread

Name: Slow Cooker Turkey Chili With Cornbread
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 servings
Ingredients: 1 lb Turkey, ground; 1 medium Yellow Onion, diced; 1 Red Bell Peppers, seeded diced; 1 Yellow Bell Peppers, seeded diced; 2 clove Garlic, minced; 28 oz Tomato Sauce; 15 oz Black Bean, drained rinsed; 15 oz Pinto Beans, drained rinsed; 1 cup frozen corn, thawed; 2 tsp Chili Powder; 1 tsp Ground Black Pepper, freshly; 2 tsp Kosher Salt; 2 large Eggs; 3 tbsp Unsalted Butter, melted; 3 tbsp Whole Milk; 2 tbsp Light Brown Sugar; 1 cup All Purpose Flour; 1 cup fine yellow cornmeal, fine; 2 tsp Baking Powder; 0.25 tsp Kosher Salt; 1 cup Cheddar Cheese, shredded; 1 Jalapeño, sliced; 0.25 cup Fresh Cilantro, chopped; 2 tbsp Green Onions, sliced

This slow cooker turkey chili with cornbread dumplings is the ultimate comfort food for any season. The combination of savory turkey chili and sweet cornbread dumplings makes for a cozy and satisfying meal that the whole family will love. Let your slow cooker do the work while you kick back and relax!

Brooke1999

Prep20 min

Cook8 min

Total28 min

Servings6

Difficultymedium

Ingredients

1 lbTurkey, ground
1 mediumYellow Onion, diced
1Red Bell Peppers, seeded diced
1Yellow Bell Peppers, seeded diced
2 cloveGarlic, minced
28 ozTomato Sauce
15 ozBlack Bean, drained rinsed
15 ozPinto Beans, drained rinsed
1 cupfrozen corn, thawed
2 tspChili Powder
1 tspGround Black Pepper, freshly
2 tspKosher Salt
2 largeEggs
3 tbspUnsalted Butter, melted
3 tbspWhole Milk
2 tbspLight Brown Sugar
1 cupAll Purpose Flour
1 cupfine yellow cornmeal, fine
2 tspBaking Powder
0.25 tspKosher Salt
1 cupCheddar Cheese, shredded
1Jalapeño, sliced
0.25 cupFresh Cilantro, chopped
2 tbspGreen Onions, sliced

Instructions

1
Combine the ground turkey, yellow onion, red and yellow bell peppers, garlic, tomato sauce, black and pinto beans, corn, chili powder, salt, and black pepper in the bowl of a slow cooker.
2
Cover the slow cooker and cook on low for 6–8 hours or on high for 4 hours.
3
Once the chili has cooked for 6–8 hours, make the dumplings: In a large bowl, whisk together the eggs, melted butter, milk, and brown sugar.
4
Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheddar cheese.
5
Using a small ice cream scoop, dollop the dumpling batter on top of the chili. Cover and cook for 2 more hours on low or 1 more hour on high, until the dumplings are puffed and tender.
6
Scoop the chili and dumplings into bowls and garnish with jalapeño, cilantro, and green onions, if desired.
7
Enjoy!