Ingredients

• 1 pound lean ground turkey
• 1 large onion , chopped
• 1 orange bell pepper , chopped
• 1 stalk celery , chopped
• 4 cloves garlic , roughly chopped
• 2 tablespoons vegetable oil
• salt and ground black pepper to taste
• 1 , 15.5 ounce
• 1 , 14.5 ounce
• 1.5 cups low-sodium chicken broth
• 1 cup frozen corn
• 1 , 6 ounce
• 4 tablespoons jarred sliced jalapeños
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 2 teaspoons chili powder
• 1.5 teaspoons dried oregano
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12x17-inch sheet pan.
2. 2 Crumble ground turkey onto half of the prepared sheet pan; place onion, bell pepper, celery, and garlic on other half. Drizzle turkey and vegetables with oil; season with salt and black pepper.
3. 3 Bake in the preheated oven, stirring once, until turkey is cooked through and vegetables are soft, about 15 minutes.
4. 4 Meanwhile, combine kidney beans, diced tomatoes, chicken broth, corn, tomato paste, jalapeños, molasses, Worcestershire sauce, chili powder, oregano, paprika, cumin, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl; stir well. Carefully pour kidney bean mixture over turkey and vegetables; gently stir to combine.
5. 5 Whisk cornmeal, flour, baking powder, and 1/2 teaspoon salt in a bowl until combined; whisk in milk, oil, honey, and egg until combined. Place about 8 dollops of batter over top of chili; sprinkle batter mounds with Cheddar cheese.
6. 6 Continue baking until chili is bubbling and cornbread is browned on top, 30 to 35 minutes. Cool for 10 minutes. Sprinkle with green onions just before serving.

Nutrition per serving