Servings: 8 1x
Ingredients
For the Chili:
- Cooking spray
- 1 pound lean ground beef
- 1 small yellow onion, diced (1 cup)
- 1 small bell pepper, any color, diced (1 cup)
- 1 small jalapeno, diced (seeds and membranes removed for less heat) additional 2 tablespoons sliced jalapeno for topping, optional
- 3–4 garlic cloves, minced (1 ½ tablespoons)
- 1 tablespoon + 1 teaspoon chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- ¾ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can diced fire-roasted tomatoes
- 1 (15-ounce) can pinto beans or black beans, drained and rinsed
- 3 tablespoons tomato paste
- 1 cup frozen corn
For the Cornbread Topping:
- ¾ cup yellow cornmeal
- ¾ cup all-purpose flour (use 1:1 gluten-free baking flour blend, if needed)
- 2 tablespoons brown sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup milk of choice (I used 2%)
- 1 large egg*
- 2 tablespoons avocado oil
- ½ teaspoon white vinegar
- ¾ cup shredded sharp cheddar cheese
- Optional for serving: sour cream, fresh cilantro, diced avocado, sliced jalapeño and/or lime wedges
Instructions
- Preheat the oven to 400℉.
- Place a large oven-proof skillet with lid (3.5 – 4 quart capacity) over medium-high heat and mist the skillet with cooking spray.
- When the skillet is hot, add the ground beef, onion, bell pepper, jalapeño (if using), and garlic.
- Cook for 8-9 minutes or until the beef is cooked through and the onions have softened, stirring occasionally. Use a spatula to break up the meat and mix in the vegetables.
- Add the chili powder, cumin, oregano, salt, and pepper to the skillet; stir to combine.
- Add the tomato sauce, diced fire-roasted tomatoes, beans, tomato paste, and frozen corn to the beef mixture. Stir well and bring almost to a boil.
- Reduce the heat to medium-low and simmer, with the lid on, for 8 minutes.
- Remove the lid and continue cooking for another 4 minutes.
- Meanwhile, make the cornbread topping: In a medium bowl, combine the flour, cornmeal, brown sugar, baking powder, baking soda, and salt. Stir to combine.
- Add the milk, egg, oil, and vinegar; stir just until the batter is smooth.
- Drop the cornbread batter onto the chili in 6-8 mounds. Top each cornbread mound with a jalapeno slice (if using).
- Bake for 10 minutes, then sprinkle the cheese over top of the casserole and biscuits. Return to the oven for another 6-8 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.
- Remove the skillet from the oven and allow it to rest for 10 minutes before serving.
- If desired, serve with sour cream, fresh cilantro, diced avocado, sliced jalapeño and/or lime wedges.
Notes
To make the biscuits egg-free, substitute 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for the egg; let sit for 5 minutes to thicken. Stir into the batter when the egg is called for.
Nutrition Information
- Serving Size: 1/8 of the recipe
- Calories: 336
- Fat: 10 g
- (Sat Fat: 3 g)
- Sodium: 970 mg
- Carbohydrate: 40 g
- (Fiber: 8 g
- Sugar: 12 g)
- Protein: 21 g
- Cholesterol: 57 mg