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Cornmeal-Crusted Top Turkey Chili Pie

Cornmeal-Crusted Top Turkey Chili Pie

¼ c. oil plus 2 T.
1 large Vidalia onion, chopped
1-2 fresh jalapenos, seeded and diced
2 T. minced garlic
2 T. chili powder
1 ½ lbs. ground turkey
1 (28-oz.) can crushed tomatoes with liquid
1 c. beef broth
1 (15-oz.) can kidney beans, drained and rinsed
¾ c. flour
¾ c. cornmeal
2 t. baking powder
½ t. salt
1 large egg, beaten
¾ c. milk
1 c. grated sharp cheddar cheese

  1. Spray inside of crock pot with PAM.
  2. Warm 2 T. oil in large skillet.
  3. Add onion and jalapeno, stirring and cooking until soft.
  4. Add garlic and chili powder and cook another minute.
  5. Stir in turkey, mixing well and breaking up into crumbles.
  6. Stir in tomatoes and broth.
  7. Add beans, bring to boil and pour into slow cooker.
  8. In large bowl, combine flour, cornmeal, baking powder and salt.
  9. Mix well, then stir in egg, milk, ¼ c. oil and cheese.
  10. Pour batter over chili in crock pot.
  11. Gently spread to cover.
  12. Cover slow cooker and cook on LOW until chili is hot and crust is lightly browned and cooked through, about 5 hours.
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