Hearty Homemade Chili & Cast Iron Cornbread
A warm, comforting batch of turkey chili topped with shredded cheese, served alongside saltines and fresh Sprouts brand cornbread baked in a cast iron pan. This recipe makes enough to serve 3 with plenty of delicious leftovers to freeze for later.
Prep time: 15 minutes | Cook time: 30 minutes | Servings: 3 (with plenty of leftovers)
Ingredients
For the Chili:
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3 lbs ground turkey (Note: You can substitute ground beef if you prefer, though we’ve found it tends to be a bit more oily)
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2 cans (15 oz each) red kidney beans, rinsed and drained
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2 cans (8 oz each) tomato sauce
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Kroger brand premixed chili seasoning
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1 medium yellow onion, diced (optional)
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2 to 3 cloves garlic, minced (optional)
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Cooking oil (for the pot)
For Serving & Sides:
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Shredded cheese (for topping)
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Saltines
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Sprouts brand cornbread mix (prepared according to package directions and baked in a cast iron pan)
Instructions
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Brown the Meat & Aromatics: Heat a drizzle of cooking oil in a large stock pot over medium-high heat. Add the ground turkey (along with the diced onion and garlic if using) and cook until the turkey is fully browned and cooked through. Drain any excess grease if needed.
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Add the Seasoning: Stir in the Kroger brand premixed chili seasoning, cooking for about 1 minute until fragrant.
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Simmer the Chili: Pour in the tomato sauce and the 2 cans of red kidney beans. Stir everything together well, bring to a gentle bubble, then reduce the heat and let it simmer until rich, thick, and fully melded.
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Bake the Cornbread: While the chili simmers, prepare the Sprouts brand cornbread mix according to the package directions, pour the batter into a pre-seasoned cast iron pan, and bake until golden brown.
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Serve & Store: Ladle hot bowls of chili, top generously with shredded cheese, and serve alongside saltines and warm squares of cast-iron cornbread. Once cooled, package up the extra batches to store in the freezer for easy future meals!