The good thing about comfort food is that it tends to be affordable. It is also very easy to adjust some little things to both save more money AND to make it healthier. This chili cornbread tamale pie (a mouthful, I know) is all of your favorite parts of chili with cornbread to dip baked right into it. Throw in a melted layer of cheddar cheese and now we’re really cookin'.
By using turkey, we also cut down on the cost and the calories. If you made my turkey chili recipe, then you already know how “beefy” you can make turkey taste. It is such a wonderful substitute for ground beef, especially in this market. We use our hacks and some tricks to pull out the beef flavor and to mimic that it’s been simmering for hours instead of 10-15 minutes.
The beauty about this recipe is it makes a ton of food, it is incredibly filling, incredibly nutritious, and it is just in time for some fall weather.
So break out your trusty baking dish and let's make a Chili Cornbread Tamale Pie.
Est Time: 1 hour (cook time over 45 minutes so only 15 minutes of labor)
Serves: 6-8
Ingredients:
1 lb ground turkey
1 medium yellow onion, diced
1-2 chipotle peppers minced
1 tbsp adobo
3 cloves garlic, minced
2 cans pinto beans, drained and rinsed
1 can corn drained
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
½ cup water and beef bouillon or beef broth
1 tbsp olive oil
1-2 tsp chili powder
2 tsp ground cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
1½ tsp salt, or to taste
½ tsp black pepper
¼ tsp cayenne pepper (optional)
1 tsp Worcestershire sauce (optional)
1 cup shredded cheddar cheese
1 cup yellow cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tbsp sugar
½ tsp salt
2 large eggs
1 cup milk
¼ cup vegetable oil
From here, you’ll get the full directions, complete with helpful tricks and techniques that turn a simple recipe into a skill you’ll use forever. Subscribe and let’s get to work.
