Ingredients
For the Chili
1 lb (450 g) ground turkey
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 roasted poblano peppers, chopped
1 red bell pepper, diced
1 can (14 oz / 400 g) diced tomatoes
1 can (14 oz / 400 g) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 cup chicken or vegetable broth
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Salt and black pepper, to taste
For the Cornbread Dumplings
1 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg
2 tablespoons melted butter
Instructions
1. Roast the Poblanos (if not pre-roasted)
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Char poblanos over a gas flame or under a broiler until skin blackens.
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Place in a bowl and cover to steam 5 minutes. Peel, seed, and chop.
2. Prepare the Chili
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Heat olive oil in a large pot over medium heat.
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Sauté onion and garlic 3–4 minutes until softened.
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Add ground turkey and cook until browned.
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Stir in roasted poblanos, red bell pepper, diced tomatoes, black beans, corn, chili powder, cumin, smoked paprika, salt, and pepper.
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Pour in broth and bring to a simmer. Simmer 20 minutes to meld flavors.
3. Make the Cornbread Dumplings
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In a bowl, whisk together cornmeal, flour, baking powder, and salt.
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In a separate bowl, mix milk, egg, and melted butter.
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Combine wet and dry ingredients to form a thick batter.
4. Add Dumplings to Chili
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Drop spoonfuls of cornbread batter onto the simmering chili.
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Cover and cook 10–12 minutes, until dumplings are cooked through and fluffy.
5. Serve
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Ladle chili into bowls with cornbread dumplings on top.
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Garnish with fresh cilantro, shredded cheese, or avocado slices if desired.
Notes
Poblano peppers add mild smokiness; substitute with green bell peppers if preferred.
For extra heat, add jalapeño or red pepper flakes.
Dumplings can be made smaller or larger depending on preference.
Leftover chili reheats well; dumplings are best served fresh.
- Prep Time: 20
- Cook Time: 40
Nutrition
- Calories: 480