Cornmeal-Topped Turkey Chili Pie

Cornmeal-Topped Turkey Chili Pie

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From: Everyday Slow Cooker

Use your slow cooker to make hearty, slightly spicy chili pot pie. You can substitute any no-salt-added beans for the black beans. Serve with a crisp, green salad, if desired.

Ingredients 8 servings

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Original recipe yields 8 servings
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Nutrition per serving may change if servings are adjusted.
  • 6 tablespoons canola oil
  • 1½ pounds 93%-lean ground turkey
  • 1 large onion, chopped (about 2 cups)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 2 tablespoons chili powder
  • 1½ teaspoons kosher salt
  • Cooking spray
  • 2 (14.5 ounce) cans no-salt-added diced fire-roasted tomatoes, undrained
  • 1 cup unsalted chicken stock
  • 1 (15 ounce) can no-salt-added black beans, drained and rinsed
  • ¾ cup (about 3¼ ounces) all-purpose flour
  • ¾ cup (about 4⅛ ounces) fine yellow cornmeal
  • 2 teaspoons baking powder
  • 1 large egg, beaten
  • ¾ cup 2% reduced-fat milk
  • 4 ounces sharp Cheddar cheese, shredded (about 1 cup)
  • Fresh cilantro leaves (optional)

Preparation

  • Prep

  • Ready In

  1. Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the turkey and onions; cook, stirring to crumble the turkey, until browned, about 7 minutes. Add the garlic, chili powder, and 1 teaspoon of the salt, and cook, stirring often, until fragrant, about 1 minute. Transfer to a 5- to 6-quart slow cooker coated with cooking spray. Stir in the tomatoes, stock, and beans until blended.
  2. Whisk together the flour, cornmeal, baking powder, and remaining ½ teaspoon salt in a large bowl until well blended. Stir in the egg, milk, cheese, and remaining 4 tablespoons canola oil. Pour the cornmeal batter over the turkey mixture in the slow cooker, gently spreading to cover completely. Cover and cook on LOW until the chili is hot and the crust is lightly browned and cooked through, about 4 hours and 30 minutes. Sprinkle each serving with the cilantro leaves, if desired.

Nutrition information

  • Serving size: about 1¼ cups
  • Per serving: 488 calories; 24 g fat(6 g sat); 5 g fiber; 39 g carbohydrates; 29 g protein; 6 g sugars; 0 g added sugars; 629 mg sodium;
  • Carbohydrate Servings:

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