Leftover Turkey Chili with Cheesy Cornbread Topping
Spoonfuls of creamy cornbread batter make a satisfying, down-home topping for this hearty chili made from leftover Thanksgiving turkey.
- 2 tablespoons olive oil
- 1 large onion, cut into 1/2-inch pieces
- 3 ribs celery, cut into 1/2-inch pieces
- 1 leek, white and light green parts only, cut into 1/2-inch pieces
- 3 carrots, cut into 1/2-inch pieces
- 2 tablespoons tomato paste
- 3 tablespoons chile powder
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/4 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
Preheat oven to 400 degrees.
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 tomatoes, gravy, and shredded turkey; increase heat to medium high and simmer, stirring occasionally, for 30 minutes.
Stir in black beans and top with spoonfuls of cornbread batter, leaving small spaces between each spoonful. Top each spoonful of batter with cheese.
Transfer Dutch oven to oven and bake until cornbread is cooked through and cheese is slightly browned, about 20 minutes. Serve.