EXPLORE:

Turkey and white bean chili with cornbread
Easy Prep

Turkey and white bean chili with cornbread

Soy-Free

4 Servings, 880 Calories/Serving

25 – 35 Minutes

Our easy-to-make vegetarian red and white bean chili is perfect for a quick family dinner or make-ahead meal.

In your bag

  • 1 cup milk
  • 1 pasture-raised organic egg
  • Sun Basket 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 - sweet paprika - granulated garlic)
  • 1 cup chicken broth
  • 2 or 3 red radishes
  • 3 or 4 sprigs fresh cilantro
  • 1 lime
  • ½ cup Greek yogurt
  • 1 teaspoon sumac

Ingredient IQ

Cornbread is the ultimate American dish, dating back to Native Americans who used ground corn as flour to make bread. It acquired its cake-like qualities in the 19th century with the invention of baking powder and baking soda, which leavened the bread, making it lighter.

Nutrition per serving

Instructions

1

Make the cornbread

Heat the oven to 400°F.
  • Lightly grease a small ovenproof frying pan, medium 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 ¼ cup neutral oil. Add the cornbread mix and stir until just combined. Pour the cornbread batter into the greased frying pan, baking dish, or muffin pan (fill the wells about three-fourths full). Bake until golden brown and a toothpick or knife inserted into the center comes out clean, 12 to 14 minutes. Let cool in the pan for 10 minutes; if you used a frying pan or baking dish, cut the cornbread into 8 wedges or squares.
While the cornbread bakes and cools, prepare the chili.

2

Make the chili

  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Rinse the white beans.
In a large sauce pot over medium heat, warm 1 to 2 tablespoons olive or neutral oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 6 minutes. Raise the heat to medium-high, add the turkey, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 4 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 and the turkey is cooked through, 10 to 12 minutes. Season to taste with salt and pepper.
When the chili is almost done, prepare the garnishes.

3

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.

4

Serve

Transfer the chili to individual bowls and garnish with the yogurt, radishes, cilantro, and sumac. Serve everyone a cornbread wedge, square, or muffin, with the lime wedges on the side.

Kids Can!

  • Grease the baking vessel for cornbread.
  • Rinse the white beans.
  • Serve the meal.
  • Load the dishwasher.
  • Recycle the Sun Basket containers.

Calories: 880, Protein: 58g (116% DV), Fiber: 9g (36% DV), Total Fat: 49g (75% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 12g, Saturated Fat: 11g (55% DV), Cholesterol: 175mg (58% DV), Sodium: 680mg (28% DV), Carbohydrates: 56g (19% DV), Total Sugars: 25g, Added Sugars: (Cornbread, chicken broth contains trace amounts of organic cane sugar): 8g (16% DV).
Contains: Milk, Eggs, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV).