Turkey Chilli with Cornbread

• Olive oil(1 tbsp)
• Onion(1)
• Bell pepper(2)
• Garlic(4 cloves)
• Ground turkey(800 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(2)
• Kidney Beans(2)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Chili flakes(1 tsp)
• Chicken Broth(250 ml)
• Salt(2 tsp)
• Black pepper(1 tsp)
• Cornmeal(180 g)
• All-Purpose Flour(120 g)
• Baking Powder(2 tsp)
• Milk(180 ml)
• Eggs(2)
• Butter(60 g)
• Cheddar cheese(120 g)
• Coriander(15 g)optional
• Sour cream(120 g)optional

Method

1. 1

   Heat the oven to 200°C. Finely chop the {Onion}, dice the {Bell pepper}, and mince the {Garlic}. Drain and rinse the {Kidney Beans}.

   ~15 min

2. 2

   Heat the {Olive oil} in a large ovenproof pot over medium-high heat. Add the {Onion} and {Bell pepper} with half the {Salt} and cook until softened. Stir in the {Garlic}, then add the {Ground turkey} and cook, breaking it up, until no pink remains.

   ~12 min

3. 3

   Stir in the {Tomato paste}, {Cumin}, {Smoked paprika}, {Oregano}, {Chili flakes}, remaining {Salt}, and the {Black pepper}. Cook for 1 minute, then add the {Canned tomatoes}, {Chicken Stock}, and {Kidney Beans}. Bring to a gentle bubble.

   ~5 min

4. 4

   Simmer the chilli, uncovered, for 20 minutes until thick and rich. Meanwhile, melt the {Butter}. In a bowl, whisk the {Cornmeal}, {All-Purpose Flour}, and {Baking Powder}. Whisk the {Milk} and {Eggs} together, then stir in the melted {Butter} and half the {Cheddar cheese} to make a thick batter.

   ~20 min

5. 5

   Spoon the cornbread batter over the surface of the chilli and scatter over the remaining {Cheddar cheese}. Bake for 18 minutes until the topping is golden and cooked through. Rest for 5 minutes before finishing with the {Fresh cilantro} and serving with {Sour cream} if using.

   ~23 min