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When the first snow hits and the air turns crisp, there’s nothing more comforting than curling up with a bowl of Turkey Chili and a side of freshly baked Jalapeño Cornbread Muffins. This combination is my definition of cozy comfort food—it fills the kitchen with warmth and makes everyone gather around the table. I love this meal because it’s hearty enough for winter weekends yet simple enough for a weeknight dinner. Plus, both the chili and cornbread look picture-perfect for my food photography setups!
Over the years, I’ve perfected this recipe to suit my family’s tastes. I like to double the chili batch and store it in Mason jars—it reheats beautifully for quick lunches or ski-day dinners. And for the cornbread, I always make two versions: one classic and one spicy with jalapeño slices on top. It’s the perfect balance of warmth and comfort on a snowy Colorado evening.
If you love cozy comfort dishes like this, you might also enjoy my Classic Borsch for another hearty soup option or my Simple Banana Bread with Walnuts for a sweet treat afterward. For something fun to bake with kids, try my Easter Sugar Cookies or Soft Chocolate Chip Cookies—they always make the kitchen smell amazing!
Why You’ll Love This Recipe
- Flavorful and filling: A protein-rich chili paired with buttery, spicy cornbread.
- Quick and simple: Ready in about an hour—ideal for busy evenings.
- Freezer-friendly: Both recipes store and reheat beautifully.
- Perfect for gatherings: A great option for potlucks, ski weekends, or cozy nights in.
Watch how I make this recipe
Tools That Make It Easier
- Dutch Oven – Keeps the heat even and ensures a deep, rich chili flavor.
- Spatulas – Ideal for stirring without scratching your cookware.
- 10 Pc Glass Bowl Set – Perfect for organizing spices and prepping ingredients.
- Cupcake Pan – Creates evenly baked, easy-to-serve cornbread muffins.
- Whisk & Batter Scoop – Helps create smooth, consistent muffin batter.
Arina’s Tip: I love using my red Dutch oven—it not only distributes heat evenly but looks stunning on the table and in photos.
What You’ll Need From Your Pantry
For the Easy Turkey Chili
- 1 ½ teaspoon Olive Oil
- 2 lb Ground Turkey
- 1 Yellow Onion, chopped
- 2 cups Water
- 1 can (28 oz) Crushed Tomatoes
- 1 can (16 oz) Kidney Beans, rinsed
- 2 cloves Garlic, minced
- 2 tablespoon Chili Powder
- ½ teaspoon Paprika
- ½ teaspoon Dried Oregano
- ½ teaspoon Ground Cayenne Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
Toppings: Cheddar cheese, fresh chives, radishes, and sour cream.
For the Spicy Jalapeño Cornbread Muffins
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- ⅓ cup White Sugar
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 Egg, beaten
- ¼ cup Vegetable Oil
- 1 cup Milk
- 5 Jalapeño Peppers (3 chopped, 2 sliced into rings for topping)
Before You Start: My Quick Tip
- For the best flavor: Let the chili simmer low and slow—extra time deepens the flavor.
- Storage tip: Store in Mason jars for portioned, mess-free meals that reheat perfectly.
- Spice control: Skip the cayenne for kids and serve extra jalapeños on the side.
- Photo tip: Add a swirl of sour cream and sprinkle of chives for that photo-ready finish.
- Make it festive: Pair this meal with my Pumpkin Cupcakes with Italian Buttercream Frosting or Simple Banana Bread with Walnuts for a cozy family dinner spread.
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Let’s Make It Together
For the Easy Turkey Chili
- Measure all spices into a small bowl.
- Heat olive oil in a Dutch oven over medium-high heat. Add ground turkey and cook until evenly browned.
- Stir in chopped onion and garlic; cook until fragrant and softened.
- Add water, crushed tomatoes, and kidney beans. Stir well.
- Mix in all the spices, bring to a boil, then reduce heat to low.
- Cover and simmer for 30 minutes, stirring occasionally.
- Serve with cheddar cheese, radishes, chives, and a dollop of sour cream.
For the Spicy Jalapeño Cornbread Muffins
- Preheat the oven to 400°F (200°C) and lightly butter a muffin pan.
- Chop 3 jalapeños into cubes and slice 2 into thin rings.
- Whisk all dry ingredients in one bowl and combine wet ingredients in another.
- Pour the wet mixture into the dry, stir gently, and fold in chopped jalapeños.
- Scoop batter into the muffin pan and top each muffin with a jalapeño ring.
- Bake for 15–20 minutes, until golden and a toothpick comes out clean.
- Cool slightly before serving.
Recipe variations
- Vegetarian Option: Replace ground turkey with 2 cans of mixed beans (like pinto and black beans) and add extra diced bell peppers for a colorful, hearty version.
- Smoky Flavor: Stir in a teaspoon of smoked paprika or chipotle chili powder for a bold, smoky twist.
- Sweet Cornbread: Skip the jalapeños and add 1 tablespoon of honey for a sweeter, kid-friendly cornbread.
- Cheesy Muffins: Fold in ½ cup of shredded cheddar cheese into the cornbread batter for a rich, cheesy bite.
- Meal Prep Favorite: Divide chili and muffins into individual portions and freeze for ready-to-go weeknight dinners.
Storing and Reheating
- Reheat: Warm chili on the stovetop and reheat muffins in the oven at 350°F for 5 minutes.
- Refrigerate: Store chili for up to 5 days in airtight containers. Muffins stay soft for 2 days at room temperature or up to a week in the fridge.
- Freeze: Both chili and muffins can be frozen for up to 3 months.
More Cozy Recipes to Try
If you love this comforting meal, try these favorites from my kitchen:
- Classic Borsch – Rich, hearty beet soup that brings back childhood memories.
- Homemade Caramel – Perfect for drizzling over desserts or dipping apples.
- Blueberry Muffins with White Ganache – Soft muffins topped with creamy white ganache.
- Pumpkin Cupcakes with Italian Buttercream Frosting – Spiced and silky, a fall favorite.
- Soft Chocolate Chip Cookies – Perfectly chewy and comforting, a must-have treat.
Easy Turkey Chili
Video
Equipment
- Dutch oven
- Spatulas
- 10 Pc Glass Bowl Set
Ingredients
- 1 ½ teaspoon olive oil
- 2 lb ground turkey
- 1 yellow onion chopped
- 2 cups water
- 1 can canned crushed tomatoes 28 ounces
- 1 can canned kidney beans 16 ounces, rinsed
- 2 cloves of garlic minced
- 2 tablespoon chili powder
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon ground cayenne pepper
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Toppings
- cheddar cheese
- fresh chives
- radishes
- sour cream
Instructions
- Measure all spices into one small bowl. Heat oil in a large pot over medium-high heat. Place turkey in the cooking pot, and cook until evenly brown. Add onion, and garlic until tender.
- Add water, tomatoes, kidney beans into the pot. Mix well. Finally, add all the spices. Bring to boil, Reduce heat to low, cover, and simmer 30 minutes.
- Serve with cheddar cheese, chives, radishes, and sour cream.
Notes
- I prefer to use a 5.5 quart cast iron dutch oven for this recipe.
From My Kitchen to Yours
Moore Comfort Food Recipes
- Hearty Homemade Split Pea Soup with Leftover Ham
- How to Make Garlic Shrimp Pasta with Spinach (Quick & Easy)
- Easy Broccoli Mac and Cheese for a Quick Weeknight Meal
- Easy One-Pot Pasta – A Quick and Delicious Dinner
- Classic Borsch Recipe with Beets, Cabbage, and Potatoes
- Quick Chicken Alfredo Pasta Ready in 30 Minutes
I’ve Got Answers
Can I make the chili ahead of time?
Absolutely! The flavors get even better the next day. Store it in the fridge for up to 5 days or freeze for up to 3 months.
What if I don’t have a Dutch oven?
You can use any heavy-bottomed pot or large saucepan—just make sure to stir occasionally to prevent sticking.
Can I use ground beef instead of turkey?
Yes! Beef adds a richer flavor, though the turkey keeps things lighter. Both versions taste fantastic.
How can I make the cornbread less spicy?
Use only one jalapeño (seeded) or skip them entirely for a mild, buttery cornbread.
How do I keep cornbread muffins moist?
Avoid overbaking, and store them in an airtight container lined with paper towels to absorb moisture.
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Food Photography & Video Tips from My Studio
Here’s a peek at the tools, gear, and camera setups I use to film my recipe videos and photograph food at home. Over the years, I’ve tested dozens of different setups, and now I’m sharing what actually works for me—whether I’m filming overhead shots for YouTube or styling still photos for my blog. If you’re curious about how I create the content you see here, these posts are a great place to start.
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