Two Bean Turkey Chili Tamale Pie

Prep Time:

Cook Time:

Serves: 6


  • 1 tablespoon vegetable oil

  • ½ onion, chopped, (approximately ½ cup)

  • 1 jalapeno, seeded and finely diced (approximately 1 ½ tablespoons)

  • ½ pound lean ground turkey (or lean ground beef)

  • 1 garlic clove, minced

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • ½ teaspoon ground black pepper

  • 1 teaspoon kosher salt

  • 1 can or pouch (15.5 ounces) organic Green Valley Red Kidney Beans, drained and rinsed

  • 1 can or pouch (15.5 ounces) organic Green Valley Pinto Beans, drained and rinsed

  • 1 can (15 ounces) crushed tomatoes

  • 3 tablespoons tomato paste

  • 1 box (8.5 ounces) corn muffin mix (plus ingredients for the mix, typically milk and an egg)


  1. Generously butter a 2-quart baking dish or 10” deep pie pan; set on a parchment paper or foil lined sheetpan and set aside.

  2. Heat the oil in a medium saucepan over medium high heat.

  3. Sauté the onion and jalapeno until just tender, about 5 minutes.

  4. Add the ground turkey, breaking up the large clumps and sauté until cooked through, about 3–4 minutes.

  5. Add the garlic and sauté until fragrant, 1 minute.

  6. Add the chili powder, cumin, black pepper and salt; stir to combine.

  7. Stir in kidney and pinto beans, crushed tomatoes and tomato paste.

  8. Bring to a boil then reduce to low and simmer uncovered for 15 minutes.

  9. Preheat the oven to 375°F.

  10. Pour the chili into the prepared pan.

  11. Prepare corn muffin mix according to package directions.

  12. Spoon corn muffin mixture evenly over the chili, gently spreading to cover.

  13. Bake, uncovered, for 20–25 minutes or until golden brown and a toothpick inserted into the cornbread topping comes out clean.

  14. If desired, serve with sour cream, sliced scallions and shredded cheddar cheese.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.