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Cheesy Cornbread-Topped Chili

by Dylan Keith featured in 6 Hearty Chili Recipes

Ingredients

for 6 servings

Chili

  • 2 cups
    onion, diced (300 g)
  • 2 cups
    celery, diced (450 g)
  • 2 cups
    red pepper, diced (200 g)
  • 2 cups
    carrot, diced (245 g)
  • 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
    Calories 711
    Fat 21g
    Carbs 102g
    Fiber 23g
    Sugar 23g
    Protein 34g

Estimated values based on one serving size.

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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!
 

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