Skillet Turkey Chilli with Cornbread Topping

Turkey chilli

• 1 tbsp Vegetable oil
• 1 medium Yellow onion
• 2 tsp Fine sea salt
• 3 cloves Garlic
• 2 tsp Ground cumin
• 2 tsp Hot chili powder
• 500 g Minced turkey
• 800 g Tomato, canned chopped
• 400 g Red kidney beans, cooked and drained
• 250 ml Water
• ½ tsp Black pepper

Cornbread topping

• 160 g Cornmeal
• 120 g Plain flour
• 2 tsp Baking powder
• 1 Egg
• 300 ml Buttermilk
• 2 tbsp Vegetable oil

1. Heat the oven to 200°C (390°F). Finely chop the onion and crush the garlic.
2. Heat 1 tbsp vegetable oil in an ovenproof cast-iron frying pan over medium heat. Add the onion with 1 tsp fine sea salt and cook for 6 to 8 minutes until softened and lightly golden.
3. Stir in the garlic, ground cumin and hot chilli powder and cook for 30 seconds until fragrant. Add the minced turkey and cook for 5 to 7 minutes, breaking it up, until no longer pink.
4. Stir in the tomatoes, red kidney beans, water and black pepper. Bring to a gentle simmer, then cook for 20 to 25 minutes, stirring occasionally, until thick enough that a spoon leaves a trail.
5. Meanwhile, whisk together the cornmeal, plain flour, baking powder and remaining 1 tsp fine sea salt in a mixing bowl. In a second bowl, whisk the egg with the buttermilk and 2 tbsp vegetable oil, then stir into the dry ingredients just until combined.
6. Taste the chilli and adjust with a pinch more fine sea salt if needed. Spoon the cornbread batter over the chilli and gently spread it to the edges.
7. Bake for 18 to 22 minutes until the cornbread is golden and a skewer inserted into the topping comes out clean. Rest for 5 minutes, then spoon through the cornbread crust to serve.

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