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There’s something truly comforting about a warm bowl of chili, especially when the weather turns crisp. I remember the first time my grandmother made her famous chili for our family during one of those chilly autumn evenings. The rich aroma filled the house, and we all gathered around the kitchen table, eagerly anticipating the wonderful meal. Chili has a fantastic way of uniting friends and family, creating memories and sparking laughter over hearty bites—and this turkey chili is no exception.

As the leaves start to change and the air grows cooler, it’s the perfect time for a cozy dinner that warms both the heart and the belly. This turkey chili is not only easy to make but also a healthier twist on traditional recipes, packed with flavor and a good dose of protein. The addition of cornbread on the side complements the dish, making it an exceptional combination that no one can resist.

One of the best things about this recipe is its flexibility. You can easily adapt it to your family’s taste by swapping in different vegetables or beans. Don’t have turkey? Ground chicken or even lean beef works beautifully. For an extra kick, throw in some jalapeños or your favorite hot sauce. Plus, it’s perfect for meal prep—batch-cooking is not only time-saving but ensures that delicious meals await you throughout the week.

For serving, I recommend topping your chili with a dollop of sour cream or a sprinkle of shredded cheese, and don’t forget those fresh herbs to brighten the dish! And if you’re feeling adventurous, crumbling some cornbread on top adds an incredible texture that takes this comfort food to another level.

So grab your pots and pans, gather your loved ones, and let’s dive into the kitchen together. It’s time to create a dish that will not only feed your appetite but will undoubtedly spark joy and warmth on those cool evenings. Don’t miss out on checking out our other hearty recipes that are perfect for fall gatherings; there’s something for everyone!

Hearty Turkey Chili with Cornbread

Ingredients

• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 2 cups vegetable broth
• 2 tbsp chili powder
• 1 tbsp cumin
• Salt and pepper to taste
• 1 cup frozen corn
• Cornbread mix (for side)

Instructions

• In a large pot over medium heat, brown the ground turkey until fully cooked.
• Add the diced onion, garlic, and bell pepper. Sauté until vegetables are softened.
• Stir in black beans, diced tomatoes, tomato sauce, vegetable broth, chili powder, cumin, salt, and pepper.
• Bring to a boil, then reduce heat to low and let simmer for 20-30 minutes.
• Add the frozen corn and stir well, cooking for an additional 5 minutes.
• Meanwhile, prepare cornbread according to package instructions.
• Serve the turkey chili hot with cornbread on the side.