For 4 Servings
1 lb ground turkey (455 g)
- 1 medium yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1 yellow bell pepper, seeded and diced
- 2 cloves garlic, minced
28 oz tomato sauce, 1 can(795 g) 15 oz black beans, 1 can, drained and rinsed (425 g) 15 oz pinto bean, 1 can, drained and rinsed (425 g) 1 cup frozen corn, thawed(175 g) 2 teaspoons chili powder 1 teaspoon ground black pepper 2 teaspoons kosher salt
- 2 large eggs
3 tablespoons unsalted butter, melted 3 tablespoons whole milk 2 tablespoons light brown sugar 1 cup all-purpose flour(125 g) 1 cup yellow cornmeal, fine (150 g) 2 teaspoons baking powder ¼ teaspoon kosher salt 1 cup shredded cheddar cheese (100 g)
- 1 jalapeño, sliced
¼ cup fresh cilantro, chopped (10 g) 2 tablespoons green onion, sliced
- 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.
If you liked this Slow Cooker Turkey Chili With Cornbread Dumplings recipe, you may also like our Sheet Pan Stuffed Pastry Pockets recipe which we previously posted.
Our aim is to get more people excited about cooking and the vast options available to anyone with a desire to create. Cooking is about feeding the soul, combining good quality ingredients to the mouths and tummies of the people we love. This recipe was originally posted on Tasty.co.