Leftover Turkey Chili with Cheesy Cornbread Topping

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, cut into ½-inch pieces
  • 3 ribs celery, cut into ½-inch pieces
  • 1 leek, white and light green parts only, cut into ½-inch pieces
  • 3 carrots, cut into ½-inch pieces
  • 2 tablespoons tomato paste
  • 3 tablespoons chile powder
  • + 11 more ingredients
    • 2 teaspoons paprika
    • 1 teaspoon ground cumin
    • ¼ teaspoon cayenne pepper
    • 1 tablespoon coarse salt
    • 3 cups homemade turkey or chicken stock or store-bought low-sodium chicken broth
    • 1 cup canned crushed tomatoes
    • 2 cups prepared turkey gravy
    • 2 pounds shredded cooked turkey
    • 2 (15.8-ounce) cans black beans, drained and rinsed
    • Cornbread Batter
    • 8 tablespoons shredded white cheddar cheese

1. Preheat oven to 400 degrees. 2. Heat olive oil in a medium Dutch oven over medium-low heat. Add onions, celery, leek, and carrots; cook, stirring, until soft, about 10 minutes. Stir in tomato paste, chile powder, paprika, cumin, cayenne pepper, and salt until combined. Add stock, crushed toma...

View full recipe at SpringPad

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