Chili & Cornbread
Prep Time: 15 minutes
Cook Time: 20 minutes
1 medium onion, chopped
4 cloves garlic, minced (or 2 teaspoons garlic powder)
1 bell pepper, chopped
1 tablespoon oil
2 teaspoons chili powder
1 teaspoon cumin
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) diced tomatoes
1 (4 oz) can diced green chiles
1 can (15 ounces) tomato sauce
Salt and black pepper to taste
Cornbread Top from scratch or use boxed.
1 cup cornmeal
½ cup flour
1 tablespoon baking powder
1 ½ teaspoon salt
1 cup milk
1 egg, lightly beaten
2 tablespoons honey
Toppings : Shredded Cheese, Sour Cream, Chopped Green Onions
Tools & Equipment List
Knife, Cutting Board, Can Opener, Wooden Spoon, Dutch Oven, Stove, Coals
Chop onion and mince garlic.
Chop bell pepper.
In a large (10” / 4 qt ) Dutch oven, heat the oil over medium heat.
Add the Onion and saute until soft and just beginning to turn golden, about 5 minutes.
Add the garlic, bell pepper and spices and saute for 1 minute.
Open canned goods, drain and rinse the beans.
Add the beans, tomatoes, chiles, and tomato paste, stir to combine. Simmer for 10 minutes until thickened.
If adding cornbread refer to directions below, otherwise proceded to next step.
Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes.
Season with salt and black pepper to taste.
Prepare the cornbread batter. Mix all the dry ingredients in a medium bowl and stir to combine. Add the milk, egg, and honey and mix until a batter forms.
Move Dutch oven over indirect heat to reduce bubbling. Pour the batter over the chili as evenly as possible, then cover the Dutch oven with a lid and shovel embers or coals onto the top. You’re going for a temperature of approx. 400-425F.
Bake until the cornbread has cooked through and is no longer wet in the center, about 20 minutes.
Ladle the chili into bowls and if desired top with shredded cheese, sour cream, chopped green onions or chives.