Recipe

Turkey chilli with cornbread dumplings

Jul 27, 2013 2:00pm
  • 18 mins preparation
  • 55 mins cooking
  • Serves 6
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Ingredients

Chilli con carne
  • 2 tablespoon olive oil
  • 1 onion, peeled, chopped
  • 1 red capsicum, deseeded and chopped
  • 4 clove garlic, minced
  • 800 gram turkey mince
  • 1 1/2 tablespoon plain flour
  • 2 1/2 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon chilli powder
  • 1 tablespoon smoked paprika
  • 1 1/2 cup chicken stock
  • 1 cup tomato passata
  • 1 tablespoon raw caster sugar
  • 2 400克罐红芸豆、排水和rined
Cornbread dumplings
  • 1 cup instant polenta
  • 1 cup self-raising flour
  • 2 teaspoon baking powder
  • 80 gram cold butter, chopped
  • sea salt and cracked black pepper, to taste
  • 2/3 cup milk
  • 1 1/2 cup cheese, grated

Method

Turkey chilli with cornbread dumplings
  • 1
    Preheat oven to 220°C (200°C fan).
  • 2
    Prepare Cornbread Dumplings; (see recipe below).
  • 3
    Meanwhile, make chilli; heat olive oil in saucepan over medium-high heat. Cook onions and capsicum for 5 minutes. Add garlic and cook for a further 1 to 2 minutes. Add mince and cook for 5 minutes to brown well.
  • 4
    Sprinkle flour, cumin, oregano, chilli powder and paprika over mince and cook for 2 minutes. Add stock and stir well to disperse flour.
  • 5
    Stir through passata, sugar and kidney beans. Season to taste. Bring to a simmer. Remove saucepan from heat and stir.
  • 6
    Use dessert spoon to roll cornbread mixture into dumplings and place on top of chilli.
  • 7
    Bake in oven for 40 minutes until dumplings are cooked and golden.
Cornbread dumplings
  • 8
    To prepare dumplings; place polenta, flour, baking powder and butter in bowl of food processor and season with salt and pepper. Pulse to fine breadcrumb consistency.
  • 9
    Pour breadcrumbs into mixing bowl and make a well in the centre. Add milk and cheese to well and stir until just combined. Set aside to rest.

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