Thanksgiving Chili Pie with Ground Turkey and Cheddar Cornmeal Crust

A hearty alternative to classic turkey for the Thanksgiving table: spicy turkey chili with kidney beans and corn under a golden-brown cheddar cornmeal crust. Serve with lime and fresh cilantro.

By yumbelo · 4 servings · 60 minutes

Ingredients

• 2 Cooking oil
• 1 pc Onion
• 2 pc Garlic cloves
• 1 pc Red bell pepper
• 500 g Ground turkey
• 2 tbsp Tomato paste
• 2 tsp Chili powder
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 1 tsp Chipotle powder
• 1 can Canned chopped tomatoes
• 200 ml Water
• 1 can Canned kidney beans
• 1 can Canned corn
• 1 tsp Salt
• Black pepper, freshly ground
• 250 g Cornmeal
• 700 ml Water for the crust
• 30 g Butter
• 180 g Cheddar, grated
• 1 pc Lime
• 1 bunch Cilantro

Method

1. Finely dice the onion and garlic, and cut the bell pepper into small cubes.
2. Heat the oil in a large pot, sauté the onion and bell pepper for about 4 minutes, then add the garlic and sauté for 1 minute more.
3. Add the ground turkey and brown it crumbly for about 6 minutes.
4. Stir in the tomato paste, chili powder, cumin, paprika and chipotle powder and toast for 1 minute.
5. Add the chopped tomatoes and the water, season with salt and pepper, and simmer for 15 minutes.
6. Drain the kidney beans and corn, stir them in and simmer for another 5 minutes.
7. For the crust, bring the water to a boil with 1 tsp salt, sprinkle in the cornmeal while stirring, and let it soften over low heat for 5 minutes, stirring often.
8. Stir the butter and 120 g cheddar into the cornmeal polenta.
9. Preheat the oven to 200 °C, top and bottom heat.
10. Spread the meat filling in a baking dish of about 20 x 30 cm, smooth the polenta over it and sprinkle with the remaining cheddar.
11. Bake in the oven for about 25 minutes until the cheese is golden brown, then let it rest for 5 minutes.
12. Cut the lime into wedges, chop the cilantro and serve both with the pie.