Chili and Cornbread Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
FOR THE CHILI1 tbsp E.V.O.O. Kosher salt, To Taste Black peppercorns, freshly grated, to taste1 onion, diced2 garlic cloves, minced1 red bell pepper, seeded and diced1 green bell pepper, seeded and diced1 jalapeño pepper, minced1 lb. ground beef2 tbsp chili powder1/2 tbsp cumin2 (14.5 oz) cans Petite Diced tomatoes1 (28 oz) can Crushed Tomatoes 1 (14.5 oz) can kidney beans, drained & rinsedFOR THE CORNBREAD¾ cup finely ground polenta1/4 cup all-purpose flour½ tsp salt1 tsp baking powder1 tbsp honey¾ cup Greek yogurt1 egg2 tbsp butter, melted and cooled1 cup grated sharp cheddar¼ cup drained pickled jalapeñosGARNISHScallions, thinly slicedFresh cilantro, choppedFresh jalapeño, thinly sliced
For the chili, heat olive oil over medium-high in a large heavy bottomed stock pot. Add onions and garlic and cook for 3 minutes. Season with salt and pepper. Add green pepper, red pepper and jalapeño pepper and season with salt and pepper. Cook until the vegetables become soft but retain their shape, about 10 minutes.
Add beef and break up. Cook until beef is nicely browned, about 5-7 minutes. Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add chipotles (if using) and tomatoes and bring to a boil.
Reduce heat to a simmer and cook for about 30 minutes, or until thickened. Add the drained beans and stir to combine.
Meanwhile, preheat the oven to 375˚F. Assemble the cornbread by combining the polenta, flour, salt and baking powder in a large bowl. Whisk until combined. In a separate bowl, whisk together the honey, Greek yogurt, egg and melted butter. Add the wet ingredients to the dry and fold until well combined. Fold in the cheese and set aside while the chili cooks.
Once chili has simmered for 30 minutes add it to a deep 9 x 13” baking pan. Dollop the cornbread batter on top of the chili, then top each dollop with a pickled jalapeño. Bake for about 30 minutes, or until the cornbread is golden brown and chili is bubbling. Garnish with scallions, fresh cilantro and fresh jalapeño and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TERRY220.
Add beef and break up. Cook until beef is nicely browned, about 5-7 minutes. Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add chipotles (if using) and tomatoes and bring to a boil.
Reduce heat to a simmer and cook for about 30 minutes, or until thickened. Add the drained beans and stir to combine.
Meanwhile, preheat the oven to 375˚F. Assemble the cornbread by combining the polenta, flour, salt and baking powder in a large bowl. Whisk until combined. In a separate bowl, whisk together the honey, Greek yogurt, egg and melted butter. Add the wet ingredients to the dry and fold until well combined. Fold in the cheese and set aside while the chili cooks.
Once chili has simmered for 30 minutes add it to a deep 9 x 13” baking pan. Dollop the cornbread batter on top of the chili, then top each dollop with a pickled jalapeño. Bake for about 30 minutes, or until the cornbread is golden brown and chili is bubbling. Garnish with scallions, fresh cilantro and fresh jalapeño and serve.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user TERRY220.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 7.2 g
- Cholesterol: 35.0 mg
- Sodium: 983.4 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 7.4 g
- Protein: 18.2 g
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