Turkey and Black Bean Cobbler




8 oz red pepper, seeded and 1/4" dice

12 oz onion, 1/4" dice

1 tbsp garlic, minced

2-1/2 lbs black beans, cooked and drained

3 c tomato puree

1-1/2 lbs cut corn, thawed

1-1/2 tbsp chili powder

2 tsp cumin

1/2 tsp black pepper

8 oz cornmeal

7 oz flour

2 oz sugar

1/4 tsp salt

3 tbsp baking powder

1 egg

2 c milk

1 tbsp vegetable oil

1/2 c sour cream

2 jalapeno peppers, seeded and diced




Saute turkey, red pepper, onion and garlic together until turkey is thoroughly cooked. Drain off any fat.

Stir in beans, tomato puree, corn, chili powder, cumin and black pepper. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often.

Place in a full size 2-inch steam table pan and hold hot until topped with cornbread topping.


Sift cornmeal, flour, sugar, salt and baking powder together.

In a separate bowl, combine egg, milk and oil.

Stirring just to combine, mix the wet and dry ingredients. Immediately pour cornmeal topping over hot turkey mixture.

Bake in a preheated 400 degree F oven for about 20 minutes until the cornmeal topping is golden brown and cooked through.


Portion the pan 3X6 so each serving weighs 7-1/2 ounces.

Garnish each serving with dollop of sour cream and a thin slice of jalapeno pepper.


Nutrition Facts

300 Total Calories

60 Calories from Fat

7 g Total Fat

11 % Daily Total Fat

2 g Saturated Fat

10 % Daily Saturated Fat

35 g Cholesterol

12 % Daily Cholesterol

530 mg Sodium

22 % Daily Sodium

46 g Total Carbohydrates

15 % Daily Total Carbohydrates

7 g Dietary Fiber

28 % Daily Dietary Fiber

9 g Sugars

14 g Protein

25 % Daily Protein

60 % Daily Vitamin C

20 % Daily Calcium

20 % Daily Iron