High-Protein Turkey Chili with Cornbread

Ingredients

• 310g Pan-broiled ground turkey
• 100g Yellow cornmeal, enriched
• 200g Canned chickpeas, drained and rinsed
• 150g Canned tomato sauce
• 10g Sriracha chili sauce
• 100g Yellow onion, raw
• 100g Raw green bell pepper
• 10g Garlic, raw
• 100g Egg
• 20g Salted butter
• 120g 1% lowfat milk

Method

1. 1TURKEY CHILI:
2. 2Heat a non-stick skillet or cooking spray over medium-high heat (around 375°F/190°C).
3. 3Add 310g pan-broiled ground turkey (2 servings) and break it into crumbles with a spoon. Cook for 5-7 minutes, stirring occasionally, until the turkey is fully cooked and no longer pink. Drain any excess fat if needed.
4. 4While turkey cooks, finely dice 100g yellow onion and mince 10g garlic.
5. 5Dice 100g green bell pepper into bite-sized pieces.
6. 6Add the diced onion to the cooked turkey and sauté for 2-3 minutes until softened and fragrant.
7. 7Add the minced garlic and diced bell pepper, cook for another 2 minutes until vegetables release their aroma.
8. 8Pour in 150g canned tomato sauce and stir to combine.
9. 9Add 200g canned chickpeas (drained and rinsed), 2 teaspoons sriracha chili sauce.
10. 10Season with: 1.5 teaspoons chili powder, 1 teaspoon cumin, 0.5 teaspoon salt, and 0.25 teaspoon black pepper (these are flavor estimates - adjust to taste).
11. 11Bring to a gentle simmer over medium heat and cook for 10-12 minutes, stirring occasionally, until flavors meld and the chili thickens slightly.
12. 12Taste and adjust seasonings as needed.
13. 13CORNBREAD:
14. 14Preheat your oven to 400°F (200°C) while the chili simmers.
15. 15Mix 100g yellow cornmeal and 50g all-purpose flour in a large bowl with 1.5 teaspoons baking powder and 0.5 teaspoon salt.
16. 16In a separate bowl, whisk together 100g eggs (approximately 2 large eggs), 120g low-fat milk, and 20g melted salted butter until well combined.
17. 17Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined—do not overmix. A few lumps are fine and indicate tender cornbread.
18. 18Lightly coat an 8x8 inch (20x20cm) baking pan or skillet with cooking spray.
19. 19Pour the batter into the prepared pan and spread evenly.
20. 20Bake at 400°F for 18-20 minutes until the top is golden brown and a toothpick inserted into the center comes out clean.
21. 21Remove from oven and let cool for 2-3 minutes before serving.
22. 22PLATING:
23. 23Divide the hot turkey chili into a serving bowl.
24. 24Cut the cornbread into squares and serve alongside the chili.
25. 25Serve immediately while both components are hot.