Turkey Chipotle Chili with Pepper Jack Cheese Corn Cake Toppers
Spice up your dinner routine with this hearty and flavorful Turkey Chipotle Chili topped with irresistible Pepper Jack Cheese Corn Cake Toppers. This recipe combines lean ground turkey, smoky chipotle peppers in adobo, and a medley of beans for a protein-packed chili that’s bursting with bold, smoky spices like smoked paprika and cumin. The star of the dish, however, is the fluffy yet crispy corn cake toppers, infused with melty pepper jack cheese for a comforting and cheesy twist. Perfect for warming up on a chilly evening, this one-pot chili simmers everything to perfection, while the quick corn cakes are a breeze to whip up on the side. Ideal for family dinners or game-day gatherings, this hearty meal is sure to impress with its rich, spiced depth and delightful crunch. Serve it hot and savor every bite of this satisfying fusion of smoky, savory, and cheesy goodness!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds ground turkey
- 1 large yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 2 individual peppers chipotle peppers in adobo sauce, chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1.5 teaspoons chili powder
- 28 ounces diced tomatoes, with juices
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup low-sodium chicken broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt (for corn cakes)
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup shredded pepper jack cheese
- 2 tablespoons vegetable oil (for frying)
Instructions
Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until browned, breaking it up with a wooden spoon, about 5-7 minutes.
Add the diced onion, red bell pepper, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
Stir in the chopped chipotle peppers, smoked paprika, ground cumin, and chili powder. Cook for 1-2 minutes until the spices are fragrant.
Add the diced tomatoes, black beans, kidney beans, chicken broth, salt, and black pepper. Stir well, bring to a boil, then reduce heat to low. Simmer uncovered for 30 minutes, stirring occasionally, to let flavors meld.
While the chili simmers, prepare the corn cake batter. In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In another bowl, whisk the milk, egg, and melted butter until combined. Gradually stir the wet ingredients into the dry ingredients until just incorporated. Fold in the shredded pepper jack cheese.
Heat a large skillet or griddle over medium heat and lightly grease it with vegetable oil. Scoop 1/4 cup portions of the corn cake batter onto the skillet, flattening slightly. Cook for 2-3 minutes per side or until golden brown and cooked through. Repeat with remaining batter.
Serve the turkey chipotle chili hot, topped with Pepper Jack Cheese Corn Cakes. Enjoy!
Nutrition Facts
Calories |
718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 9.8 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 924 mg | 20% | |
*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.
