Cheesy Cornbread-Topped Chili
featured in 6 Hearty Chili Recipes
This Cheesy Cornbread Topped Chili is a hearty and comforting meal that's perfect for chilly nights. The cornbread topping adds a crunchy texture to the spicy chili underneath, and the melted cheese takes it to the next level.
Tasty Team
98% would make again
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 639
- Fat 17g
- Carbs 95g
- Fiber 20g
- Sugar 19g
- Protein 32g
Estimated values based on one serving size.
Preparation
- Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
- Mix in package of taco seasoning.
- Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
- Simmer for 15 minutes.
- Preheat oven to 375˚F (190˚C).
- Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
- Spread cheesy cornbread batter over chili.
- Bake at 375˚F (190˚C) for 20 minutes.
- Let cool for a few minutes, then garnish with sour cream and cilantro
- Enjoy!
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