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98% would make again

Cheesy Cornbread-Topped Chili

featured in 6 Hearty Chili Recipes

Dylan Keith
Tasty Team

Ingredients

for 6 servings

Chili

  • 2 cups onion (300 g), diced
  • 2 cups celery (450 g), diced
  • 2 cups red pepper (200 g), diced
  • 2 cups carrot (245 g), diced
  • 15 oz fire-roasted tomato (120 g)
  • 15 oz red kidney bean (420 g)
  • 15 oz chickpeas (420 g)
  • 15 oz black beans (425 g)
  • 15 oz corn (425 g)
  • 1 package taco seasoning
  • salt, to taste
  • pepper, to taste

Cornbread

  • 1 box cornbread mix, prepared
  • 2 cups mexican blend cheese (200 g)

Garnish

  • fresh cilantro
  • sour cream

Nutrition Info

Powered by
    Calories 695
    Fat 19g
    Carbs 102g
    Fiber 23g
    Sugar 23g
    Protein 33g

Estimated values based on one serving size.

Preparation

  1. Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
  2. Mix in package of taco seasoning.
  3. Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
  4. Simmer for 15 minutes.
  5. Preheat oven to 375˚F (190˚C).
  6. Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
  7. Spread cheesy cornbread batter over chili.
  8. Bake at 375˚F (190˚C) for 20 minutes.
  9. Let cool for a few minutes, then garnish with sour cream and cilantro
  10. Enjoy!

Need easy dinner ideas?

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Need easy dinner ideas?

These meals will make your weeknights way simpler. (And tastier!)

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