A different way to prepare chili and cornbread! This is a bit on the spicier side, so go easy on the chili powder and jalapenos for a milder version. This really fills up the sheet pan to the top, but don't worry, it will fit! If you're worried about spills, place aluminum foil on the oven rack before baking.


Recipe Summary

30 mins
45 mins
10 mins
1 hr 25 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Turkey Chili:
Cornbread "Dumplings":


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.

  • Crumble ground turkey and place onto one half of the sheet pan. Place onion, bell pepper, garlic, and celery on the other half of the sheet pan. Drizzle both with oil, and season with salt and pepper.

  • Bake in the preheated oven, stirring once, until meat is cooked through and vegetables are soft, about 15 minutes.

  • Meanwhile, place diced tomatoes, kidney beans, chicken broth, tomato paste, corn, jalapenos, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Stir until well combined. Carefully pour mixture over the turkey and vegetables, and gently stir to combine.

  • Whisk cornmeal, flour, baking powder, and salt in a bowl until combined. Add milk, oil, honey, and egg, whisking until combined. Place about 8 dollops of the batter over the top of the chili. Sprinkle each "dumpling" with Cheddar cheese.

  • Carefully return sheet pan to the hot oven, and bake until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Allow to cool for 10 minutes. Sprinkle with sliced green onions just before serving.

Cook's Note:

I like to use whole wheat flour in the cornbread just for a bit more nutrition--but you can use all-purpose if you prefer that instead.

Nutrition Facts

524 calories; protein 26.9g; carbohydrates 60.7g; fat 21.3g; cholesterol 86.4mg; sodium 997.7mg. Full Nutrition

Reviews (3)

6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
Tasty recipe. It is a very different way to cook chili. The wheat flour cornbread dumplings didn't go over well with hubby. I didn't add jalapenos and had to improvise a substitute for molasses as my molasses had expired years ago. embarrassing. Although the flavor was good, the prep time was too much for me. Back to cooking my easy chili and making cornbread separately. Read More
Rating: 5 stars
Roasting the veggies first gave a nice flavor. Easy to make and easy to clean up. Definitely will use in our family rotation. We are gluten free and it was easy to sub in GF flour with a dash of xanthan gum in the cornbread dumplings. We did end up halving the spices for a more mild palate. Read More
Rating: 3 stars
Too much corn bread to chili ratio, leading to the corn bread dumpling sopping up all of the juice in the chili. I think I'd rather make it separately in the future rather then this route. While this is a healthy version that I wouldn't say was bad, I would say there are better options. Also, it says Spicy, but I used a while can of hot chopped jalapenos and there was NO SPICE at all. I would recommend if you want spice adding more jalapenos or maybe even a dash of cayenne pepper. Read More
Rating: 5 stars
This was delicious! Everyone in my home agreed it needs to be on the regular rotation. My husband got seconds and he doesn't usually like ground turkey. I left out the jalapenos to suit my family's taste. I would recommend reducing the bake time by about 5 minutes. Read More