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.
The Martha Stewart Show, November 2010
- 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
- <u>Cornbread Batter</u>
- 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.
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