Turkey and white bean chili with cornbread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Turkey and white bean chili with cornbread

Soy-Free, Family-Friendly

2 Servings, 540 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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
Chef's Tip
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.
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

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Bake the cornbread

Heat the oven to 400°F.
  • Lightly grease 4 [8] wells of a muffin pan with butter or neutral oil.
  • Measure out ¼ cup [½ cup] milk; save the rest for another use.
In a medium bowl, using a whisk or fork, mix together the egg, ¼ cup [½ cup] milk, and 1½ tablespoons [3 TBL] neutral oil. Add the cornbread mix and stir until just combined. Pour the cornbread batter into the greased 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.
While the cornbread bakes and cools, prepare the chili.

2

Cook 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-high heat, warm 1 to 2 tablespoons olive oil until hot but not smoking. Add the turkey, season with salt and pepper, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 3 to 4 minutes. Stir in the mirepoix, tomato paste, and chili spice blend and cook, stirring occasionally, until the mirepoix starts to soften, 1 to 2 minutes.
Add the white beans and 1¼ cups [2½ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chili thickens, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
While the chili simmers, 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.
  • Cut the lime into wedges.
  • Coarsely chop the cilantro.

Serve

Transfer the chili to individual bowls and garnish with the radishes, cilantro, and yogurt. Serve with the lime wedges and 1 piece of cornbread per person. If desired, serve any remaining cornbread on the side (or cover and refrigerate for later).
Kids Can!
  • Grease the muffin pan or baking dish.
  • Measure the milk.
  • Rinse the white beans.
  • Add the garnishes.