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chili with cornbread
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Lightened-Up Chili with Cornbread Topping

I always joke that my favorite part of chili is the cornbread, but I couldn't be more serious!  I love the combination of chili and cornbread, so to me, this recipe is a match made in heaven.  Traditional beef chili is topped with corn muffin batter to create the ultimate sweet topping to compliment the savory chili. I like to think of this as a chili and cornbread version of shepherd's pie.  This recipe is easy to make, delicious, hearty, and even though it is healthy, there is nothing "light" tasting about it. 
Course dinner, lunch, main course
Cuisine American
Keyword beef chili, chili, cornbread
Prep Time 10 minutes
Cook Time 1 hour
Servings 6
Calories 340kcal
Author Steph

Equipment

  • large pot or Dutch oven
  • casserole dish

Ingredients

Chili

  • 1 onion chopped
  • 1 lb 96/4 extra lean ground beef
  • 1 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp kosher salt
  • 2 tbsp tomato paste
  • 14.5 oz diced tomatoes canned with juices
  • 1 cup beef broth
  • 14.5 oz kidney beans canned, drained, rinsed

Corn Muffin Topping

  • 1 cup corn muffin mix
  • 1/2 cup skim milk
  • 1 egg

Instructions

  • Preheat the oven to 375F.
  • Preheat a large pot or Dutch oven over medium high heat.
  • Add olive oil spray to the pot.
  • Chop the onion and add it to the pot.
  • Cook the onion for about 5 minutes or until tender and slightly translucent.
  • Add more olive oil spray to the pot, and add the ground beef.
  • Break the ground beef up with a wooden spoon.
  • Cook the beef for about 8-10 minutes or until it is no longer pink.
  • Add the chili powder, garlic powder, onion powder, kosher salt, cumin and paprika.
  • Add the tomato paste and stir in.
  • Add the diced tomatoes with the liquid, and the broth.
  • Drain and rinse the pinto beans and add them to the pot.
  • Reduce the heat to minimum and simmer the chili for 20 minutes to develop the flavor.
  • Combine the corn muffin mix, the milk, and the egg and whisk together.
  • Pour the chili into a baking dish, and pour the corn muffin mixture evenly on top.
  • Bake for 25 minutes.

Nutrition

Calories: 340kcal | Carbohydrates: 42g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 907mg | Potassium: 592mg | Fiber: 7g | Sugar: 9g | Vitamin A: 668IU | Vitamin C: 11mg | Calcium: 87mg | Iron: 4mg | Weight Watchers: 7points