Turkey and white bean chili with cornbread
20 – 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.
In your bag
- 1 cup milk
- 1 pasture-raised organic egg
- Sun Basket cornbread mix (cornmeal - all-purpose flour - sugar - baking powder - salt)
- 10 ounces ground turkey
- ¾ cup cooked white beans
- ½ cup mirepoix (onions - carrots - celery)
- 1 tablespoon tomato paste
- Sun Basket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
- 2 or 3 radishes (about 2 ounces total)
- 1 lime
- 3 or 4 sprigs fresh cilantro
- ¼ cup Greek yogurt
If you don’t have a muffin tin, the cornbread can be baked in a small baking dish (4 by 4 inches) [medium; 8 by 8 inches] or small [medium] ovenproof frying pan—and for the same amount of time in every vessel except the medium baking dish. For that option, start checking the cornbread after 8 to 10 minutes of baking. Cut the cooled cornbread into squares or wedges.
Make It Ahead
The chili (Step 2) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. The next day, prepare the cornbread batter and while it’s baking, gently rewarm the chili, adding more water as necessary, as you proceed with Steps 3 and 4.
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.
Calories: 540, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 29g (45% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 145mg (48% DV), Sodium: 350mg (15% DV), Carbohydrates: 34g (11% DV), Total Sugars: 14g, Added Sugars: (Cornbread contains granulated 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). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.