Need to Warm Up? Make This Hearty Chili With a Cheese-Crusted Cornbread Topping

Turkey Chili Topped With Protein Cheddar Cornbread

Original Recipe by Taylor Celentano

For Cornbread:
1 box of Kodiak Cake Protein Cornbread
2 eggs
2/3 cup melted butter
1 1/4 cup of milk
1/2 cup shredded cheddar cheese

In your large soup pot, add 1 tablespoon of olive oil and your ground turkey. Break up with your spatula and sprinkle with salt and pepper. Cook fully but do not over cook. Remove from pan and set aside.
In that same pot, heat another tablespoon of olive oil, celery, and carrots, and cook for about 15 minutes to soften.
Add in your diced onion and sauté for another 7-10 minutes. Add in your minced garlic and cook for another 2-3 minutes until golden and fragrant.
Add in your diced tomatoes, tomato paste, and mix well. Then add in your chicken broth, beans, corn, and spices. Mix well.
Bring to a boil and then lower heat and let simmer.
Add your cooked ground turkey into your simmering chili and mix well. Set heat to medium and let chili simmer for another 1-2 hours. The longer you let it simmer the better, more matured flavor you’ll have.
Follow instructions on box and mix together your cornbread batter. Scoop your chili into an oven safe dish about 3/4 full (leave room to pour your cornbread batter).
Pour cornbread batter over your chili and gently use a spatula to spread it to all corners evenly. Sprinkle with shredded cheddar cheese.
Bake at 350 degrees for 30-40 minutes. Check it at about 30 minutes to determine if you need to keep baking.
Let cool for about 15-20 minutes. Slice into it, top with sour cream, green onion, and another sprinkle of cheddar, and dig in!