Turkey Chile Casserole
Transform your weeknight dinner routine with this hearty and flavorful Turkey Chile Casserole—a comforting blend of zesty chili and golden cornbread in one dish! Packed with protein-rich ground turkey, a medley of beans, sweet corn, and aromatic spices like smoked paprika and cumin, this casserole is the ultimate crowd-pleaser. A layer of fluffy cornbread, optionally topped with melted cheddar cheese, adds a comforting, baked-to-perfection finish. Ready in under an hour, this one-pan recipe is ideal for cozy family meals or meal prep for the week. Serve it warm, and enjoy a satisfying combination of bold flavors and wholesome ingredients that'll have everyone asking for seconds! Perfect for those seeking quick casserole recipes, easy dinner ideas, and healthy comfort food options.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes, with juices
- 15 ounces canned black beans, rinsed and drained
- 15 ounces canned kidney beans, rinsed and drained
- 1 cup frozen corn
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8.5 ounces cornbread mix
- 1 large egg (for cornbread)
- 0.5 cup milk (for cornbread)
- 1 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 400°F (204°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add minced garlic to the skillet and cook for another minute, stirring constantly.
Add the ground turkey to the skillet. Cook until browned and no longer pink, breaking it into small pieces as it cooks.
Stir in chili powder, ground cumin, and smoked paprika. Cook for 1 minute to toast the spices.
Add the canned diced tomatoes (including juices), black beans, kidney beans, frozen corn, salt, and black pepper. Stir to combine, then let the mixture simmer for 5-7 minutes to allow the flavors to meld. Remove from heat.
Transfer the turkey chili mixture to a greased 9x13-inch baking dish, spreading it out evenly.
In a mixing bowl, prepare the cornbread batter by combining the cornbread mix, egg, and milk according to package instructions. Stir until smooth.
Pour the cornbread batter evenly over the turkey chili mixture in the baking dish.
If desired, sprinkle shredded cheddar cheese on top of the cornbread batter.
Bake in the preheated oven for 20-25 minutes, or until the cornbread topping is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean).
Allow the casserole to rest for 5-10 minutes before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 12.8 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 243 mg | 19% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 735 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
