Cornbread Topped Turkey Chili Casserole Recipe

If you’re craving something cozy, hearty, and downright delicious for dinner, you need to try this Cornbread Topped Turkey Chili Casserole Recipe. It’s like a hug in a bowl — a spicy, savory chili bubbling away under a golden, buttery cornbread crust. I absolutely love how this casserole brings together the rich flavors of turkey chili with the comforting texture of homemade cornbread, all baked in one dish. Stick around—I promise you’ll want to make this again and again!

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Ingredients You’ll Need

This recipe combines simple pantry staples with fresh veggies and basic spices that you’re likely already familiar with — which means easy shopping and no stress. Plus, the cornmeal and buttermilk in the cornbread make such a light, tender topping that you’ll want to make cornbread this way every time.

• Olive oil: For sautéing your turkey and veggies; choose a good quality one for better flavor.
• Ground turkey: Lean but flavorful; you can swap in ground chicken or beef as you prefer.
• Yellow onion: Adds that classic aromatic base—chop medium for even cooking.
• Bell pepper: I recommend red or green for sweetness and texture contrast.
• Jalapeño: Removing the seeds helps control the heat — add more if you like things spicy!
• Garlic cloves: Fresh minced garlic delivers that punch of savory goodness.
• Tomato sauce: Feel free to use homemade if you’ve got some on hand; it makes a lovely difference.
• Chicken broth: Adds depth and balances the acidity; vegetable or beef broth works, too.
• Diced tomatoes: Draining is key to prevent a watery chili base.
• Kidney beans: Rinsed to remove excess sodium, these add hearty texture and protein.
• Brown sugar: Just a touch to balance the chili spices.
• Chili powder, oregano, cumin: This spice trio delivers authentic flavor — don’t skip them.
• Salt and freshly ground pepper: Season to taste; they bring all the flavors together.
• Cornmeal: Fine cornmeal creates a tender cornbread crumb.
• All-purpose flour: Spooned and leveled for accuracy to keep the cornbread light.
• Baking powder: Helps the cornbread rise beautifully over the chili.
• Unsalted butter: Melted and slightly cooled so it blends smoothly into the batter.
• Light or dark brown sugar: Adds sweetness and moisture to the cornbread.
• Egg: Room temperature is best for a smooth, cohesive batter.
• Buttermilk or whole milk: Also at room temp; buttermilk gives a subtle tang that I adore.
• Optional corn: I love tossing in corn kernels for extra pop of sweetness and texture.
• Optional toppings: Shredded cheddar, sour cream, and sliced jalapeños take this from everyday to party-ready.

Variations

I love that this Cornbread Topped Turkey Chili Casserole Recipe is so flexible — you can tweak it to suit your pantry, dietary needs, or just mix things up once in a while. Here are some ways I’ve customized it over time.

• Vegetarian twist: Swap the ground turkey for a plant-based alternative or extra beans, and use vegetable broth; adding mushrooms can also boost the meaty texture.
• Spice it up or down: I sometimes double the jalapeños or add cayenne pepper when we want a hotter meal, or leave them out altogether for milder appetites.
• Cheesy indulgence: Sprinkle shredded cheese on top of the cornbread just a few minutes before it’s done baking for that melty, irresistible crust.
• Seasonal veggies: Swap bell pepper for diced zucchini or corn for a summery twist that keeps it fresh and vibrant.

How to Make Cornbread Topped Turkey Chili Casserole Recipe

Step 1: Sauté Your Turkey and Veggies

Begin by heating the olive oil in a large ovenproof skillet over medium heat—make sure it’s a good-sized one, around 12 inches, so everything fits nicely. Add the ground turkey, yellow onion, bell pepper, jalapeño, and garlic. Cook for about 10 minutes, stirring and breaking up the meat with your spoon until the turkey is fully cooked and veggies have softened. This step really builds your flavor base, so take your time and savor those aromas!

Step 2: Add the Chili Ingredients and Simmer

Next, stir in tomato sauce, chicken broth, diced tomatoes, kidney beans, brown sugar, chili powder, oregano, cumin, salt, and pepper. Mix it well to combine all those goodies, then reduce the heat to medium-low and cover the skillet. Let it simmer for 15 minutes to marry all the flavors — this is when the magic happens and your kitchen will smell incredible.

Step 3: Whisk Up the Cornbread Batter

While the chili simmers, preheat your oven to 375°F (191°C). In a large bowl, whisk together the cornmeal, flour, baking powder, salt, brown sugar, melted butter, egg, and buttermilk until just combined. If you’re adding corn kernels, now’s the time to toss them in. The batter will be thick but spreadable — trust me, it makes the perfect topping.

Step 4: Top Chili with Cornbread and Bake

Remove the skillet from heat and carefully spread the cornbread batter evenly over the chili layer. Pop it into your preheated oven and bake, uncovered, for 30 to 35 minutes or until the cornbread is golden on top and a toothpick inserted near the center comes out clean. You’ll love how the cornbread edges get a little crisp while the center stays tender.

Step 5: Serve Hot with Your Favorite Toppings

Scoop the casserole into bowls or onto plates and add your favorite toppings—shredded cheddar, sour cream, or a few jalapeño slices work beautifully here. Enjoy the perfect blend of spicy chili with sweet, buttery cornbread in every bite!

How to Serve Cornbread Topped Turkey Chili Casserole Recipe

Garnishes

I’m a big fan of topping this casserole with sharp shredded cheddar for that gooey, melty goodness. A dollop of sour cream brings a cool creaminess that balances the spice, and sliced jalapeños add a fresh kick if you like things hot. Fresh chopped cilantro or green onions also brighten the dish in a lovely way.

Side Dishes

This casserole is so filling on its own, but I like to serve it alongside a crisp green salad or some simple steamed veggies to lighten things up. A tangy slaw or corn salad on the side pairs beautifully, especially for warmer months.

Creative Ways to Present

For holidays or special dinners, I’ve served this casserole in individual ramekins — it looks fancy but is super easy. You can also add layers of different beans or swap out the cornbread batter for a cheesy biscuit topping to mix things up. Presentation-wise, a sprinkle of fresh herbs on top makes it really pop!

Make Ahead and Storage

Storing Leftovers

Whenever I make this casserole, we usually have leftovers — which is a win! I let it cool slightly, then spoon it all into an airtight container and keep it in the fridge for up to a week. The flavors actually deepen after a day or two, making leftovers even more delicious.

Freezing

I’ve frozen this casserole a couple of times, wrapping it tightly with foil and placing it in a freezer bag. When you’re ready, thaw overnight in the fridge and reheat gently—it still tastes great, though the cornbread topping might lose a little crispness.

Reheating

Reheating in a skillet over medium heat works best to keep everything warm and fresh, especially if you want to revive some crispness to the cornbread. You can also zap it in the microwave for convenience—just cover lightly to keep moisture balanced.

FAQs

Final Thoughts

This Cornbread Topped Turkey Chili Casserole Recipe is one of those meals that brings everyone together—warm, satisfying, and straightforward to make. I discovered this recipe when I wanted a comfort food that was hearty but not too heavy, and it quickly became a family favorite. If you’re looking for a crowd-pleaser that’s easy to prep and filled with flavor, I can’t recommend this enough. Give it a try, and I bet it’ll become your go-to for those chilly nights or casual get-togethers!

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