Sheet Pan Turkey Chili With Cornbread Dumplings Recipes

Steps:

• Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
• Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
• Preheat oven to 400 degrees F.

Steps:

• Combine the ground turkey, onion, bell peppers, garlic, crushed tomatoes, black and pinto beans, corn, chili powder, pepper, and salt in the bowl of a slow cooker.
• Cook on low for 6-8 hours or high for 4 hours.
• Once the chili has cooked for 6-8 hours, make the dumplings: Combine the eggs, melted butter, milk, and brown sugar in a large bowl.
• Add the flour, cornmeal, baking powder, and salt and stir until smooth. Fold in the cheese.
• Using a small ice cream scoop, dollop the batter on top of the chili and cook for 2 more hours on low or 1 hour on high, until the dumplings are puffed and tender.
• If using, garnish the chili with jalapeño, cilantro, and green onions.
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
• Crumble ground turkey and place onto one half of the sheet pan. Place onion, bell pepper, garlic, and celery on the other half of the sheet pan. Drizzle both with oil, and season with salt and pepper.
• Bake in the preheated oven, stirring once, until meat is cooked through and vegetables are soft, about 15 minutes.
• Meanwhile, place diced tomatoes, kidney beans, chicken broth, tomato paste, corn, jalapenos, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir until well combined. Carefully pour mixture over the turkey and vegetables, and gently stir to combine.
• Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8 dollops of the batter over the top of the chili. Sprinkle each "dumpling" with Cheddar cheese.
• Carefully return sheet pan to the hot oven, and bake until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Allow to cool for 10 minutes. Sprinkle with sliced green onions just before serving.