Turkey-Chili Potpie with Corn Bread Crust
- SERVINGS: 8
Plus: Ultimate Thanksgiving Guide
- 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
- 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
- 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.
- 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.
- 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.
A bright, citrusy, slightly grassy California Sauvignon Blanc like those from Morgan will pair nicely with the turkey chili.