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)
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
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.
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.
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.
Dallop cornbread mixture over top of chili mixture; sprinkle with cheese.
Bake 25 minutes or until top is golden brown. Let stand 10 minutes before serving; garnish with cilantro, if desired.