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Cook Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsChili1tablespooncanola oil1large onion, chopped1green bell pepper, chopped3clovesgarlic, minced1pound95%-lean ground beef2 15-ounce cans kidney beans, rinsed1 28-ounce can crushed tomatoes, undrained3tablespoonschili powder1tablespoonground cumin1teaspoonsweet paprika¼teaspooncayenne pepper (optional)Cornbread1 ¼cupscornmeal¾cupwhole-wheat flour2tablespoonssugar1teaspoonbaking powder½teaspoonbaking soda¼teaspoonsalt1large egg, lightly beaten1 ¼cupslow-fat milk2tablespoonscanola oil½cupchopped fresh cilantro1 ½cupsshredded extra-sharp Cheddar cheese
Cook Mode(Keep screen awake)
Ingredients
Chili
1tablespooncanola oil
1large onion, chopped
1green bell pepper, chopped
3clovesgarlic, minced
1pound95%-lean ground beef
2 15-ounce cans kidney beans, rinsed
1 28-ounce can crushed tomatoes, undrained
3tablespoonschili powder
1tablespoonground cumin
1teaspoonsweet paprika
¼teaspooncayenne pepper (optional)
Cornbread
1 ¼cupscornmeal
¾cupwhole-wheat flour
2tablespoonssugar
1teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
1large egg, lightly beaten
1 ¼cupslow-fat milk
2tablespoonscanola oil
½cupchopped fresh cilantro
1 ½cupsshredded extra-sharp Cheddar cheese
Directions
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.
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
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; c
Originally appeared: EatingWell Magazine, September/October 2010
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Nutrition Facts(per serving)494Calories19gFat55gCarbs30gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
