Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is easy to make and a real crowd pleaser.
Make Ahead Tip: Prepare chili (Step 1); cover and refrigerate for up to 3 days or freeze for up to 3 months; defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed; let cool for 1 hour; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350 degrees F for 50 minutes.
- For Chili:
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound 95%-lean ground beef
- Two 15-ounce cans kidney beans, rinsed
- One 28-ounce can crushed tomatoes, undrained
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- For Cornbread:
- 1 1/4 cups cornmeal
- 3/4 cup whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 1/4 cups low-fat milk
- 2 tablespoons canola oil
- 1/2 cup chopped fresh cilantro
- 1 1/2 cups shredded extra-sharp cheddar cheese
To prepare chili: Heat the oil in a Dutch oven over medium heat. Add the onion and cook until beginning to soften, about 4 minutes. Add the bell pepper and garlic and cook for 1 minute. Add the beef and cook, breaking it up with a wooden spoon, until browned, 4-5 minutes. Stir in the beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce the heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
Preheat the oven to 350 degrees F. Coat a 9 x 13-inch (or similar 3-quart) baking dish with cooking spray.
To prepare cornbread: Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with the cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
Bake the casserole until the top springs back when touched lightly, 20-25 minutes. Let stand for 10 minutes before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
494 calories; 18g total fat; 7g total saturated fat; 86mg cholesterol; 799mg sodium; 56g carbohydrates; 13g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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