Chili Cornbread Casserole

By JanetLynn198

Ingredients

• For Cornbread:
• 1 tbsp canola oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 lb lean ground beef
• 2 (15oz)cans kidney beans, rinsed
• 1 (28oz) can crushed tomatoes, undrained
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp sweet paprika
• 1/4 tsp cayenne pepper (optional)
• 1 1/4 cups cornmeal
• 3/4 cup whole-wheat flour
• 2 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg, lightly beaten
• 1 1/4 cups low-fat milk
• 2 tbsp canola oil
• 1/2 cup chopped fresh cilantro
• 1 1/2 cups shredded extra-sharp cheddar cheese

Preparation

Step 1

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 mins.

Preheat oven to 350°F. Coat a 13x9 (or similar 3qt) 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, 20-25 mins. Let stand for 10 mins before serving.