Chili Cornbread Casserole

Made it,
Loved it.

Serving size 8

Prep Time 1HR

Total Time 1HR30MIN

Ingredients

1 Tbsp canola oil
1 large onion, chopped
1 green bell pepper, chopped
3 clove garlic, minced
1 lb 95%-lean ground beef
30 oz kidney beans, rinsed
28 oz crushed tomatoes, undrained
3 Tbsp chili powder
1 Tbsp ground cumin
1 tsp sweet paprika
¼ tsp cayenne pepper (optional)

Directions

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 minutes.

2. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

Ingredients

1 ¼ cup cornmeal
¾ cup whole-wheat flour
2 Tbsp sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 large egg, lightly beaten
1 ¼ cup low-fat milk
2 Tbsp canola oil
½ cup chopped fresh cilantro
1 ½ cup shredded extra-sharp cheddar cheese

Directions

3. 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.

4. Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.

To Make Ahead: 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.