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In the world of comfort food, few dishes can rival the heartwarming combination of chili and cornbread. These two staples have long been cherished for their ability to warm the soul and satisfy even the heartiest of appetites. However, the Hatch Chili Turkey Chili Cornbread Cups take this classic pairing to a whole new level, offering a delightful twist that is packed with flavor and visually appealing. Imagine a perfectly spiced turkey chili infused with the smoky heat of Hatch green chiles, all nestled in a cup of sweet and savory cornbread. This recipe is not only ideal for gatherings and weeknight dinners, but it also serves as a cozy meal for those nights when you want something comforting and delicious.

Hatch Chili Turkey Chili Cornbread Cups

Discover the ultimate comfort food with Hatch Chili Turkey Chili Cornbread Cups! This delightful dish features spiced turkey chili enriched with smoky Hatch green chiles, all baked into sweet and savory cornbread cups. Perfect for gatherings or cozy dinners, these flavorful cups bring a unique twist to classic chili and cornbread. Follow our step-by-step recipe to create an unforgettable meal that combines hearty goodness with a touch of culinary creativity. Enjoy the warmth and satisfaction of this delicious dish!
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Ingredients
  

For the Turkey Chili:

1 lb ground turkey

1 medium onion, chopped

2 cloves garlic, minced

2 cups roasted Hatch green chiles, chopped (fresh or canned)

1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) kidney beans, rinsed and drained

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and pepper, to taste

2 cups chicken broth

2 tbsp olive oil

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 tsp salt

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1 cup shredded cheese (cheddar or Monterey Jack)

1/2 cup chopped scallions (optional)

Instructions
 

Prepare the Turkey Chili:

    - In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent (about 5 minutes).

      - Add the ground turkey, breaking it apart as it cooks. Season with salt, pepper, cumin, smoked paprika, and chili powder. Cook until the turkey is browned and cooked through.

        - Stir in the chopped Hatch green chiles, diced tomatoes (with juices), kidney beans, and chicken broth. Bring to a simmer, cover, and let cook for about 30 minutes, stirring occasionally.

          Prepare the Cornbread Batter:

            - Preheat your oven to 400°F (200°C). Grease a muffin tin or use silicone muffin cups.

              - In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together buttermilk, vegetable oil, and eggs.

                - Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the cheese and optional scallions.

                  Assemble and Bake:

                    - Spoon the turkey chili mixture into each muffin cup, filling it about 2/3 full.

                      - Carefully spoon the cornbread batter over the chili in each muffin cup, covering it completely.

                        - Bake in the preheated oven for 18-20 minutes, or until the cornbread is golden brown and a toothpick inserted into the cornbread comes out clean.

                          Serve:

                            - Allow the cornbread cups to cool for a few minutes in the muffin tin before carefully removing them.

                              - Serve warm, garnished with extra cheese, sour cream, or chopped cilantro if desired.

                                Prep Time, Total Time, Servings: 20 mins | 1 hour | 12 servings