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98% would make again

Cheesy Cornbread-Topped Chili

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

  • 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!

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

  • 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!

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