Sheet Pan Turkey Chili with Cornbread “Dumplings”

Ingredients

• 1 pound lean ground turkey
• 1 large onion, chopped
• 1 orange bell pepper, chopped
• 1 celery stalk, 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
• 1.5 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 (6 ounce) can tomato paste
• 4 tablespoons sliced jarred jalapenos
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1.5 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
• 1.25 cups cornmeal
• 0.75 cup whole wheat flour
• 4 teaspoons baking powder
• 0.5 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

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12×17-inch sheet pan.
2. 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.
3. Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
4. 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.
5. 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.
6. 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.