Who wants to eat pie for dinner?
And by pie, I mean turkey and bean chili with a cornbread crust. That’s what you were thinking too, right?
This chili cornbread pie recipe comes from a cooking class Ryan and I did recently at Stir Cooking School! It was a really fun class focused on winter weeknight dinners, and this is one of the five recipes we all cooked together. When we made it again at home, I modified it slightly by using ground turkey instead of beef, adding in kidney beans and going with a boxed cornbread mix instead of homemade (because it’s a weeknight dinner, am I right?).
And lesson learned: chili pie does not photograph as well as “normal pie.” But, it’s so delicious that it doesn’t even matter 😉
- 1 lb ground turkey
- 1 can whole peeled tomatoes, chopped (or crushed)
- 1 can pinto beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 T tomato paste
- 1 t coriander
- 2 t cumin
- 1 T paprika
- 2 T chili powder
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 1 small onion, diced
- + salt and pepper to taste
- 1 box cornbread mix
- + whatever the mix calls for (ex: milk and eggs)
- Preheat your oven to 400 degrees. Heat olive oil in a large ovenproof saute pan (or a skillet and then transfer your chili to a baking dish to go in the oven). Add your onions and carrots and season with salt. After about five minutes, stir in your garlic, seasonings and tomato paste. Add in the ground turkey, stirring and breaking it up into small pieces.
- Once the ground turkey is cooked (about 5-10 minutes), add the tomatoes with their juices and the beans. Bring to a boil, then let simmer for a few minutes.
- Whip up the cornbread mix. Take the chili off the heat and spoon the cornbread mixture on top of the chili (in the ovenproof pan or transfer to a baking dish). Bake in the oven for about 20 minutes, until the cornbread is firm and starting to brown. Enjoy!