Dinner

Chili and Cornbread Casserole is for Dinner.

Chili and Cornbread Casserole takes 45 minutes to prepare.

Chili and Cornbread Casserole takes 110 minutes to cook.

Chili and Cornbread Casserole makes 8 servings.

The ingredients for Chili and Cornbread Casserole are:

FOR THE CHILI
1 tbsp E.V.O.O.
Kosher salt, To Taste
Black peppercorns, freshly grated, to taste
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 jalape?o pepper, minced
1 lb. ground beef
2 tbsp chili powder
1/2 tbsp cumin
2 (14.5 oz) cans Petite Diced tomatoes
1 (28 oz) can Crushed Tomatoes
1 (14.5 oz) can kidney beans, drained & rinsed

FOR THE CORNBREAD
? cup finely ground polenta
1/4 cup all-purpose flour
? tsp salt
1 tsp baking powder
1 tbsp honey
? cup Greek yogurt
1 egg
2 tbsp butter, melted and cooled
1 cup grated sharp cheddar
? cup drained pickled jalape?os

GARNISH
Scallions, thinly sliced
Fresh cilantro, chopped
Fresh jalape?o, thinly sliced

Here is how you make Chili and Cornbread Casserole:

For the chili, heat olive oil over medium-high in a large heavy bottomed stock pot. Add onions and garlic and cook for 3 minutes. Season with salt and pepper. Add green pepper, red pepper and jalape?o pepper and season with salt and pepper. Cook until the vegetables become soft but retain their shape, about 10 minutes.Add beef and break up. Cook until beef is nicely browned, about 5-7 minutes. Mix in the chili powder and cumin and cook until fragrant and the vegetables and beef are coated in seasoning. Add chipotles (if using) and tomatoes and bring to a boil.Reduce heat to a simmer and cook for about 30 minutes, or until thickened. Add the drained beans and stir to combine.Meanwhile, preheat the oven to 375˚F. Assemble the cornbread by combining the polenta, flour, salt and baking powder in a large bowl. Whisk until combined. In a separate bowl, whisk together the honey, Greek yogurt, egg and melted butter. Add the wet ingredients to the dry and fold until well combined. Fold in the cheese and set aside while the chili cooks.Once chili has simmered for 30 minutes add it to a deep 9 x 13? baking pan. Dollop the cornbread batter on top of the chili, then top each dollop with a pickled jalape?o. Bake for about 30 minutes, or until the cornbread is golden brown and chili is bubbling. Garnish with scallions, fresh cilantro and fresh jalape?o and serve.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user TERRY220.

The nutritional information for Chili and Cornbread Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 239.2

• Total Fat: 7.2 g
• Cholesterol: 35.0 mg
• Sodium: 983.4 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 7.4 g
• Protein: 18.2 g