Turkey and white bean chili with cornbread


4 Servings, 680 Calories/Serving

25 – 35 Minutes

This easy, one-pot chili comes together in less than half an hour but tastes as complex as if it had simmered all day. Any leftovers are wonderful for tomorrow’s lunch. Just note the cornbread only requires half of the box of milk; the rest can be reserved for another use.


  • 1 cup milk
  • 1 pasture-raised organic egg
  • Cornbread mix (all-purpose flour - cornmeal - sugar - baking powder - salt)
  • 1 pound ground turkey
  • 1½ cups cooked white beans
  • 1 cup mirepoix (onions - carrots - celery)
  • 2 tablespoons tomato paste
  • Chili spice blend (chili powder - coriander - cumin - granulated garlic)
  • 1 cup chicken broth
  • 3 or 4 red radishes
  • Fresh cilantro
  • 1 lime
  • ½ cup Greek yogurt
  • 1 teaspoon sumac



Make the cornbread

Heat the oven to 400ºF.
  • Lightly grease a small ovenproof frying pan, medium (8-by-8-inch) baking dish, or 6-well muffin pan with butter or neutral oil.
  • Measure out ½ cup milk; save the rest for another use.
In a medium bowl, using a whisk or fork, mix together the egg, ½ cup milk, and 3 tablespoons neutral oil. Add the cornbread mix and mix until well combined. Pour the cornbread batter into the greased frying pan, baking dish, or muffin pan (fill the muffin wells about three-fourths full). Bake until golden brown and a toothpick or knife inserted into the center comes out clean, 12 to 15 minutes. Let cool in the pan for 10 minutes; if you used a frying pan or baking dish, cut the cornbread into wedges or squares.
While the cornbread bakes and cools, prepare the chili.


Make the chili

  • Cut off a small corner of the ground turkey packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel.
  • Rinse the white beans.
In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the turkey and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 4 minutes. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Stir in the tomato paste and chili spice blend and cook until fragrant, 1 to 2 minutes.
Add the chicken broth, white beans, and 1½ cups water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chili thickens, 10 to 12 minutes. Season to taste with salt and pepper.
While the chili cooks, prepare the garnishes.


Prep the garnishes

  • Trim the ends from the radishes. Cut them in half, then cut the halves into thin half-moons.
  • Coarsely chop the cilantro.
  • Cut the lime into wedges.



Transfer the chili to individual bowls and garnish with the yogurt, radishes, cilantro, and sumac. Serve the lime wedges and cornbread on the side.

Kids can!
  • Make the cornbread.
  • Rinse the white beans.
  • Serve the meal.
  • Load the dishwasher.
  • Recycle the Sun Basket containers.

Nutrition per serving: Calories: 680, Protein: 40g, Total Fat: 28g, Monounsaturated Fat: 5g, Polyunsaturated Fat: 13g, Saturated Fat: 5g Cholesterol: 145mg, Carbohydrates: 72g, Fiber: 11g, Added Sugar (Granulated sugar; chicken broth contains trace amounts of organic cane sugar): 13g, Sodium: 700mg
Contains: milk, wheat, eggs

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