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Cheesy Cornbread-Topped Chili

by Dylan Keith • from the video 6 Hearty Chili Recipes

Ingredients

for 6 servings

Chili

  • 2 cups
    onion, diced (300 g)
  • 2 cups
    celery, diced (450 g)
  • 2 cups
    red pepper, diced (200 g)
  • 2 cups
    carrot, diced (245 g)
  • 15 oz
    fire-roasted tomato (120 g)
  • 15 oz
    red kidney bean (420 g)
  • 15 oz
    chickpeas (420 g)
  • 15 oz
    black beans (425 g)
  • 15 oz
    corn (425 g)
  • 1 package taco seasoning
  • salt, to taste
  • pepper, to taste

Cornbread

  • 1 box cornbread mix, prepared
  • 2 cups
    mexican blend cheese (200 g)

Garnish

  • fresh cilantro
  • sour cream

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Preparation

  1. Preheat oven to 375˚F (190˚C).
  2. Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
  3. Mix in package of taco seasoning.
  4. Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
  5. Simmer for 15 minutes.
  6. Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
  7. Spread cheesy cornbread batter over chili.
  8. Bake at 375˚F (190˚C) for 20 minutes.
  9. Let cool for a few minutes, then garnish with sour cream and cilantro
  10. Enjoy!
 

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