Turkey-Chili Potpie with Corn Bread Crust

  • Servings: 8

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  • 1 large onion, cut into large pieces
  • 5 garlic cloves, crushed
  • 1 large red bell pepper, cut into large pieces
  • 1 large green bell pepper, cut into large pieces
  • 1/4 cup plus 3 tablespoons vegetable oil
  • 1/4 cup pure hot chile powder
  • One 35-ounce can whole peeled tomatoes, coarsely chopped, with their juices
  • Salt
  • 1 1/4 pounds cooked turkey, cut or torn into 3/4 -inch pieces
  • One 19-ounce can black beans, drained and rinsed
  • 1/3 cup finely chopped cilantro
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • 2 large eggs

How to make this recipe

  1. Preheat the oven to 400°. Butter a 13-by-9-by-2-inch baking dish. In a food processor, finely chop the onion and garlic; transfer to a bowl. Finely chop the red and green peppers in the processor.
  2. Heat the 1/4 cup of oil in a large heavy skillet. Add the onion, garlic and chile powder and cook over high heat, stirring, until softened, about 5 minutes. Add the chopped peppers and cook, stirring, until slightly softened, about 5 minutes. Stir in the tomatoes with their juices and 2 teaspoons of salt and cook for 10 minutes. Add the turkey, beans and cilantro and spread in the prepared baking dish.
  3. In a bowl, sift together the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In another bowl, whisk the milk, eggs and the remaining 3 tablespoons of oil. Stir the egg mixture into the dry ingredients and spoon over the filling; the topping will spread as it bakes. Set the dish on a baking sheet and bake for about 35 minutes, or until the crust is golden. Let stand for 10 minutes before serving.

Suggested Pairing

A bright, citrusy, slightly grassy California Sauvignon Blanc like those from Morgan will pair nicely with the turkey chili.

Contributed By Published November 1997

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