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Sheet Pan Turkey Chili with Cornbread "Dumplings"

This sheet pan turkey chili with cornbread "dumplings" recipe is a different way to prepare chili and cornbread! This is a bit on the spicier side, so go easy on the chili powder and jalapeños for a milder version. This really fills up the sheet pan to the top, but don't worry, it will fit! If you're worried about spills, place aluminum foil on the oven rack before baking.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 4297.6 kcal

Equipment

  • 1 Sheet Pan 12x17-inch
  • 1 Large Mixing Bowl For chili mixture
  • 1 Medium Mixing Bowl For cornbread batter
  • 2 Whisks One for dry, one for wet ingredients
  • 1 Chef's Knife and Cutting Board For efficient prep

Ingredients
  

Main

  • 1 pound lean ground turkey
  • 1 large onion chopped
  • 1 orange bell pepper chopped
  • 1 stalk celery chopped
  • 4 cloves garlic roughly chopped
  • 2 tablespoons vegetable oil
  • salt and ground black pepper to taste
  • 1 15.5 ounce can no-salt added dark kidney beans, undrained
  • 1 14.5 ounce can no-salt-added diced tomatoes
  • 1 ½ cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 6 ounce can tomato paste
  • 4 tablespoons jarred sliced jalapeños
  • 1 tablespoon molasses
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chili powder
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 ¼ cups cornmeal
  • ¾ cup whole wheat flour
  • 4 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 3 tablespoons vegetable oil
  • 3 tablespoons honey
  • 1 egg
  • 1 cup shredded sharp Cheddar cheese
  • 2 green onions thinly sliced

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
  • Crumble ground turkey onto half of the prepared sheet pan; place onion, bell pepper, celery, and garlic on other half. Drizzle turkey and vegetables with oil; season with salt and black pepper.
  • Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
  • Meanwhile, combine kidney beans, diced tomatoes, chicken broth, corn, tomato paste, jalapeños, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; stir well. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.
  • Whisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. Place about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese.
  • Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with green onions just before serving.

Notes

For optimal flavor development, ensure the ground turkey browns well on the sheet pan before combining with other ingredients; this creates a richer base for the chili. When preparing the cornbread 'dumplings,' be mindful not to overmix the batter to maintain a tender texture. A good quality sharp Cheddar will melt beautifully and add a significant flavor boost. If you prefer a less spicy profile, start with fewer jalapeños and chili powder, tasting and adjusting as you go. For presentation, consider a sprinkle of fresh cilantro along with the green onions, adding a vibrant color and fresh aroma. Always ensure your sheet pan is adequately greased or lined to prevent sticking, especially with the cornbread.