Cornbread-Topped Red Kidney Bean Chili

By carvalhohm

Ingredients

• 3 cans (15 oz. each) Red Kidney Beans in Sauce
• 1 can (14.5 oz.) Diced Tomatoes
• 2 tbsps plus 1 tsp. chili powder
• 3 tsps. Paprika
• 1/2 tsp. Ground Cumin
• 1 cup shredded sharp cheddar cheese
• 1 pkg. (8.5 oz.) corn muffin mix
• 1/3 cup milk
• 1 egg

Details

Servings 8
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Heat oven to 400°F. Add red kidney beans in sauce, diced tomatoes, chili powder, paprika and cumin to medium pot set over medium-high heat; bring beans to boil. Reduce heat to medium low. Simmer, stirring occasionally, until flavors come together and beans thicken slightly, about 5 minutes. Pour bean mixture into 9”x13” casserole dish, or other 3-qt casserole dish; sprinkle with cheese; set aside.

In large bowl, add corn muffin mix, milk and egg; mix until well combined. Spoon corn mixture over chili, spreading into even layer. Bake, uncovered, until cornbread is lightly browned and cooked through (thin knife inserted into center comes out clean), about 20-25 minutes. Serve.