White Bean and Turkey Chili with Cornbread Crumble
For the Chili
  • 2 Tbsp extra-virgin olive oil
  • 1 oniondiced
  • 1 green bell pepperseeded and diced
  • 2 garlic clovesminced
  • 1tsp ground coriander
  • 1/4tsp ground cinnamon
  • 1lb boneless, skinless turkey breastcut into small cubes
  • 1 – 19oz can white kidney or navy beansdrained and rinsed
  • 2cups low-sodium chicken stockgluten free if desired
  • 2cups kalede-stemmed, shredded, and packed
  • 1 Tbsp adobo saucegluten free if desired
  • 2 Tbsp lime juiceplus more to serve
  • 1/3cup sour cream
For the Cornbread Crumble
  • 1cup quick-cooking cornmealfine
  • 1cup quick-cooking rolled oatsgluten free if desired
  • 1tsp baking powdergluten free if desired
  • saltto taste
  • 2 Tbsp unsalted butter
  • 1cup water
  1. Preheat oven to 375 F.
  2. For chili, in large high-sided ovenproof saucepan or large cast iron skillet, heat oil over medium heat. Add onion, bell pepper, garlic, coriander, and cinnamon. Sauté for 10 minutes. Add turkey and sauté until cooked through, about 5 minutes. Stir in beans, stock, kale, adobo sauce, and lime juice. Cook until kale is wilted. Smooth mixture into single, even layer in saucepan or skillet.
  3. For crumble, in large bowl, mix cornmeal, oats, baking powder, and salt. In small saucepan, melt butter over medium heat and continue to cook until nutty in fragrance and light brown. Immediately pour into cornmeal mixture, including brown bits, and whisk in water. Let rest for 5 minutes. Scatter wet crumble mixture evenly yet rustically over top of chili.
  4. Bake chili for 30 to 40 minutes, or until it is bubbling on the outside and crumble is brown in bits. Serve hot with dollops of sour cream and additional lime juice.