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.
Ingredients
Directions
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Preheat oven to 400 degrees.
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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.
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Stir in black beans and top with spoonfuls of cornbread batter, leaving small spaces between each spoonful. Top each spoonful of batter with cheese.
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Transfer Dutch oven to oven and bake until cornbread is cooked through and cheese is slightly browned, about 20 minutes. Serve.