Chili and Cornbread Casserole
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Chili and Cornbread Casserole calories by ingredient
Introduction
True comfort food for a chilly day's meal (pun intended) for only 239.2 calories per serving. True comfort food for a chilly day's meal (pun intended) for only 239.2 calories per serving.Number of Servings: 8
Ingredients
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FOR THE CHILI
1 tbsp E.V.O.O.
Kosher salt, To Taste
Black peppercorns, freshly grated, to taste
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jalapeño pepper, minced
1 lb. ground beef
2 tbsp chili powder
1/2 tbsp cumin
2 (14.5 oz) cans Petite Diced tomatoes
1 (28 oz) can Crushed Tomatoes
1 (14.5 oz) can kidney beans, drained & rinsed
FOR THE CORNBREAD
¾ cup finely ground polenta
1/4 cup all-purpose flour
½ tsp salt
1 tsp baking powder
1 tbsp honey
¾ cup Greek yogurt
1 egg
2 tbsp butter, melted and cooled
1 cup grated sharp cheddar
¼ cup drained pickled jalapeños
GARNISH
Scallions, thinly sliced
Fresh cilantro, chopped
Fresh jalapeño, thinly sliced
Tips
Make a batch to feed a crowd this weekend, or prep it in advance to eat throughout the week!
Directions
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.