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Special occasions deserve to go with the perfect meal

Turkey Chili With Cornbread

imagen receta
  • 20 minutes

  • 30 minutes

  • Easy

  • 4 - 6



For the chili:

2 ¼ pounds ground turkey breast

3 garlic cloves, minced

1 red pepper, diced

2 medium onions, diced

3 cups tomato sauce

4 cups cooked kidney beans with their cooking liquid

2 tablespoons chili seasoning mix

2 teaspoons ground chipotle chili pepper

2 teaspoons oregano

1 ½ cups water

3 tablespoons vegetable oil or olive oil

Salt and pepper


For the cornbread:

1 ½ cups P.A.N. Pre-cooked Yellow Corn Flour

1 ½ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

12 tablespoons butter (1 ½ sticks), melted

3 large eggs

1 ¼ cups buttermilk

½ cup milk


For the chili:

  1. In a heavy-bottomed pot, heat the oil and sauté the garlic, onion and red pepper for 3-4 minutes. Add the turkey and cook thoroughly. Add the tomato sauce, water and season with oregano, chili seasoning mix, ground chipotle chili pepper, salt and pepper to taste.
  2. Add the beans and let cook on medium-low heat until it begins to thicken.

For the cornbread:

  1. Preheat the oven to 355ºF. Grease and flour a rectangular baking pan. Set aside.
  1. In a bowl, combine the P.A.N. Pre-cooked Yellow Corn Flour, wheat flour, sugar, baking powder, baking soda and salt. Set aside.
  2. In another bowl, mix the melted butter, eggs, buttermilk and milk. Stir the dry ingredients into the mixture until the batter is thoroughly combined.
  3. Pour into the greased pan and bake for 25-30 minutes or until a toothpick comes out clean.
  4. Serve the chili with a slice of warm cornbread.