Sheet Pan Turkey Chili with Cornbread “Dumplings”
Calories 45 (27% from fat)
Fat 13 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 69 mg.
Sodium 850 mg.
Carb. 58 gram
Fiber 10 gram
Sugar 12 gram
Sugar Alcohol 6 gram
Protein 25 gram
buttery cooking spray
1 pound lean ground turkey
2 cups onion, chopped
1 orange bell pepper, chopped
4 cloves garlic, roughly chopped
1 cup celery, chopped
1 Tbsp. vegetable oil
salt and ground black pepper to taste
1 can (14.5 oz.) no-salt-added diced tomatoes
1 can (15.5 oz.) no-salt added dark kidney beans, undrained
1 1/2 cups low-sodium chicken broth
1 can (6 oz.) tomato paste
1 can (15 oz.) no salt added corn
1/4 cup sliced jarred jalapenos, chopped
1 Tbsp. molasses
1 Tbsp. Worcestershire sauce
2 tsp. chili powder
1 1/2 tsp. dried oregano
1 tsp. paprika
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 1/4 cups cornmeal
3/4 cup whole wheat flour
4 tsp. reduced sodium baking powder
1/2 tsp. salt
1 cup fat free milk
2 Tbsp. vegetable oil
3 Tbsp. sugar free honey
(We used Honey Tree's Sugar Free Imitation Honey.)
1 whole large egg
1 cup lowfat sharp Cheddar cheese, shredded
2 green onions, thinly sliced
The original version of this recipe appeard on AllRecipes.com. We made a few changes to lower the sugar and increase the fiber. This recipe stores well in the refrigerator and tastes even better the next day heated up for a minute in the microwave.
1. Use a 12x17-inch sheet pan with a lip around the edges. Lightly coat it with cooking spray.
2. Preheat over to 400 degrees Fahrenheit.
3. Crumble the turkey and spread it on half the sheet pan.
4. Mix the onion, bell pepper, garlic, and celery in a large bowl. Spread that across the other half of the sheet pan.
5. Lightly drizzle the vegetable oil over everything, then season to taste with pepper and salt.
6. Put the sheet pan in the oven and bake for 8 minutes, then remove from the oven and stir everything together.
7. Return the sheet pan to the oven and bake for another 7 minutes.
8. While things are baking, get a large bowl and mix together the following ingredients: The 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 black pepper.
9. When the turkey and vegetables are done baking, carefully pour everything from the bowl over the top and gently stir to combine.
10. In a large bowl, whisk together the cornmeal, flour, baking powder and salt until combined.
11. Whisk in the milk, vegetable oil, honey and egg.
12. Place 16 dollops of the batter over top of the chili mixture.
13. Sprinkle each “dumpling” with cheddar cheese.
14. Return pan to oven and bake at 400 degrees Fahrenheit for 30 to 35 minutes, until chili is bubbling and cornbread is browned on top.
15. Remove from the oven and let cool for 10 minutes. Divide into eight servings and sprinkle green onions over the top before serving.
Yield: 8 Servings
You can freeze individual portions for easy re-heating later.
Microwave on high for approximately 2-3 minutes. Keep the container open a little to allow steam to escape.