Chili Cornbread Casserole
From EatingWell: September/October 2010
Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is easy to make and a real crowd pleaser.
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 pound 95%-lean ground beef
- 2 15-ounce cans kidney beans, rinsed
- 1 28-ounce can crushed tomatoes, undrained
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/4 cups cornmeal
- 3/4 cup whole-wheat flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 1/4 cups low-fat milk
- 2 tablespoons canola oil
- 1/2 cup chopped fresh cilantro
- 1 1/2 cups shredded extra-sharp Cheddar cheese
- To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
- Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
- To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
- Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.
Tips & Notes
- Make Ahead Tip: Prepare chili (Step 1); cover and refrigerate for up to 3 days or freeze for up to 3 months; defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed; let cool for 1 hour; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350°F for 50 minutes.
Per serving: 494 calories; 18 g fat (7 g sat, 7 g mono); 86 mg cholesterol; 56 g carbohydrates; 3 g added sugars; 30 g protein; 13 g fiber; 799 mg sodium; 1046 mg potassium.
Nutrition Bonus: Vitamin A (44% daily value), Vitamin C (43% dv), Zinc (36% dv), Iron (34% dv), Calcium (31% dv), Magnesium & Potassium (30% dv), Folate (22% dv).
Carbohydrate Servings: 3
Exchanges: 3 starch, 1 vegetable, 3 medium-fat meat, 1 fat
More From EatingWell
Onions are the perfect accompaniment to almost any savory...
Pesto is an easy way to add flavor without tons of extra...
Having a snack attack? Stock your fridge and pantry with...
Coffee is a healthy and flavorful addition to many desserts...
Coconut is a sweet addition to many healthy breakfast recipes...
The health perks of coffee only add to it's appeal for coffee...
If you’re looking for healthier food to enjoy during the...
Lentils are a versatile, budget-friendly and healthy addition...
Pork chops are a versatile and budget-friendly option for...
Apple recipes are a favorite fall fruit, whether you enjoy...
Make sure you have a quick and easy dinner ready to go next...
If you like your food hot—spicy, that is—we've got some...
Mediterranean cuisine is delicious: it’s rich in fruits,...
This Valentine’s Day, stay in with the ones you love and make...
Ring in the Chinese New Year with these healthy Chinese...
From grilled steak to creamy chicken, our quick and healthy...
- Super Bowl
- Type of Dish
- Main dish, fish/seafood
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Main Ingredient
- September/October 2010