Quick cornbread chilli skillet

Comfort cooking, in under 30 minutes.

This dish comes together in 30 minutes or less and is truly a one-pot meal. Cornbread is my favourite paired with chili and in my recipe, you will make both at the same time!

This recipe is super versatile. Feel free to riff and make it your own by substituting for what you have on hand or your preferred ingredients. Ground beef, chicken or meat alternative work well in the place of ground turkey. Even combine them if you’d like! You can even play around with spices; smoked paprika adds a Smokey flavour that’s delicious. Choose your favourite beans (kidney, black beans or chickpeas) to add in and add in more chopped vegetables if you would like and top it with your favourite cheese!




  1. Heat an oiled skillet to medium-high heat. Add the ground turkey to the skillet and cook it for a few minutes until it’s slightly browned. Add the salsa, diced peppers, beans and chili powder to the skillet. Add a little bit of water or stock to loosen the chili, if needed. Bring the chili to a boil.
  2. In a medium bowl, mix together the corn bread mix according to the package directions.
  3. Using a cookie scoop or a large spoon, drop the batter onto the boiling chili leaving about 1-2 inches between each dumpling. Reduce the heat, cover the skillet to allow the dumplings to steam and cook. Simmer for 10-15 minutes or until a wooden toothpick inserted into the dumplings comes out clean or with just a few crumbs.
  4. Using a large serving spoon, scoop out the chili being sure to scoop a cornbread dumpling with it and divide among four bowls. If desired, top the chili and dumplings with cheddar cheese, chopped green onions, chopped jalapenos and/or sour cream.