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Ingredients

  • Chili>/b>
  • 1 pound 93% lean ground beef
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 small onion, chopped (about 3/4 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pure ground black pepper
  • 1 can (15 ounces) black beans or red beans, drained and rinsed
  • 1 can (10 ounces) diced tomatoes & green chiles, undrained
  • 1 can (8 ounces) no salt added tomato sauce
  • 1/2 cup less-sodium beef broth or water
  • 1 can (8 ounces) corn, drained
  • 1/4 cup fresh chopped cilantro leaves, plus more for garnish (optional)
  • Cornbread Topping
  • 1/2 package (16 ounces) Stonewall Kitchen Cornbread and Muffin Mix
  • 1 large egg
  • 1/4 cup milk
  • 2 tablespoons unsalted butter, melted
  • 3/4 cup shredded Kerrygold Cheddar Cheese

DIRECTIONS

  1. Prepare Chili: Preheat oven to 350. In medium cast iron skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; drain drippings.
  2. Stir in bell pepper and onion; cook 3 minutes. Stir in garlic, chili powder, cumin, paprika, salt, and black pepper; cook 2 minutes, stirring frequently. Add beans, tomatoes, tomato sauce, and broth; heat to boiling. Reduce heat to medium-low; cook, uncovered, 25 minutes, stirring occasionally. Stir in corn and cilantro; remove from heat.
  3. Prepare Cornbread Topping: In a large bowl, whisk together egg, milk, and butter until combined. Add egg mixture to cornbread mix.; whisk until just combined.
  4. Dallop cornbread mixture over top of chili mixture; sprinkle with cheese.
  5. Bake 25 minutes or until top is golden brown. Let stand 10 minutes before serving; garnish with cilantro, if desired.

NUTRITION
  • 386 Calories
  • 14g Fat (7g Saturated)
  • 57mg Cholesterol
  • 1346mg Sodium
  • 53g Carbohydrates
  • 8g Fiber
  • 14g Protein
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