Cheesy Cornbread-Topped Chili
This Cheesy Cornbread Topped Chili is a hearty and comforting meal that's perfect for chilly nights. The cornbread topping adds a crunchy texture to the spicy chili underneath, and the melted cheese takes it to the next level.
Instructions
- 1
Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
- 2
Mix in package of taco seasoning.
- 3
Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
- 4
Simmer for 15 minutes.
- 5
Preheat oven to 375˚F (190˚C).
- 6
Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
- 7
Spread cheesy cornbread batter over chili.
- 8
Bake at 375˚F (190˚C) for 20 minutes.
- 9
Let cool for a few minutes, then garnish with sour cream and cilantro
- 10
Enjoy!
Recipe from tasty.co
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Ingredients (16)
- •2 cups onion, diced
- •2 cups celery, diced
- •2 cups red pepper, diced
- •2 cups carrots, diced
- •15 ounces fire-roasted tomatoes
- •15 ounces red kidney beans
- •15 ounces chickpeas
- •15 ounces black beans
- •15 ounces corn
- •1 package taco seasoning
- •Salt, to taste
- •Pepper, to taste
- •1 box cornbread mix, prepared
- •2 cups Mexican cheese blend
- •Cilantro
- •Sour cream
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