Crockpot Turkey Chili with Cornbread Dumplings 🫘
Crockpot Turkey Chili with Cornbread Dumplings is the ultimate cozy family dinner — and the best part? It’s a set-it-and-forget-it weeknight meal! I love meals like this because after a busy day, there’s nothing better than coming home to a warm, hearty crockpot full of chili. This recipe uses lean ground turkey, plenty of beans, and bold seasoning for that classic slow-cooked flavor we all crave. And instead of regular dumplings, I decided to top it off with fluffy cornbread pillows that cook right on top of the chili — they soak up all the goodness and make every bite even more comforting! Whether you’re meal prepping for a busy week or just need an easy dinner the whole family will devour, this Crockpot Turkey Chili with Cornbread Dumplings is a total winner. Serve it up with your favorite toppings like shredded cheese, sour cream, and green onions — and watch it disappear!
I have had this Copper Chef Stainless-Steel Titan Fry, 9.5 inch with 8 inch Pan for years and it is my go to pan for all my recipes! I especially use this pan for all my one pot meals because the pan with the lid can go in the oven and it offers maximum heat retention!
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Store in an air-tight container for 3-5 days in the refrigerator.
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🤔 Common Questions
Nope! You can just dump everything into the crockpot and add an additional hour onto the cooking time. Sautéing it first just adds extra flavor!!!!
Yes, you can set it to low for 6-8 hours!
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Crockpot Turkey Chili with Cornbread Dumplings
Ingredients
Equipment
Method
- In a pan add olive oil, red bell pepper, yellow onion and minced garlic with red chili peppers. Saute for 1-2 minutes on medium heat. Add in the chili powder, garlic powder, cumin, black pepper and salt. Saute for about 5-7 minutes until veggies are translucent. Then, add in ground turkey, break it up, and cook until browned and cooked through.
- Transfer that meat mixture into a crockpot and pour in the can of crushed tomatoes. Fill that can with the chicken stock, swish it around to get all the excess tomato sauce out, and pour it into the crockpot. Next, add in kidney beans, mexican style street corn, and the bay leaf.
- Pop the lid on the crockpot and set it to high for 4 hours.
- While that’s cooking, in a bowl combine cornbread mix, milk, egg, and shredded cheddar cheese. Set it aside.
- Once the chili has been cooking for 3 hours, use a cookie scoop to scoop out the cornbread batter, and pop it into the chili. Pop the lid back on the crockpot and let it cook for the remaining 1 hour – 1 ½ hours (a total cook time of 4 – 4 ½ hours) . Serve immediately!
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Nutrition
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