Chili & Cornbread Bake

Prep 10 min

Cook 50 min

Ready in 60 min

This casserole is easy to throw together—but tastes like it’s been cooking all day because of the depth that coffee and cocoa powder provide.

Ingredients

1 tbsp (15 mL) oil
1 small onion, finely diced
2 green bell peppers, seeded and finely diced
1 lb. (450 g) ground beef
2 cans (15.5 oz./398 mL each) mild chili beans, undrained
1 can (15 oz./398 mL) tomato sauce
½ cup (125 mL) strong coffee
1 tbsp (15 mL) chili powder
1 tsp (5 mL) cocoa powder
½ tsp (2 mL) salt
1 pkg Sweet Cornbread Mix, plus ingredients to prepare
4 oz. (125 g) cheddar cheese, grated (1 cup/250 mL)
2 cans (4 oz./118 mL each) mild green chiles, undrained
Optional Toppings: Grated cheddar cheese, green onions, sour cream, cilantro, sliced jalapeños

Directions

Preheat the oven to 400°F (205°C). Heat the oil in a large skillet over medium heat, about 3–5 minutes.
Add the onion, peppers, and ground beef to the to the skillet. Cook and stir, uncovered, breaking the beef into crumbles for 8–10 minutes, or until the beef is no longer pink. Drain the mixture if needed.
Transfer the beef and vegetables to the 9" x 13" (23-cm x 33-cm) Brilliance Nonstick Baking Pan. Add the beans, tomato sauce, coffee, chili powder, cocoa powder, and salt; stir until combined.
Prepare the cornbread batter according to package directions. Stir the cheddar and green chiles into the batter. Dollop the batter over the chili and spread to evenly cover.
Bake for 35–40 minutes, or until the cornbread is cooked through and the chili is bubbling.
Serve with optional toppings, if you’d like.

Yield:

12 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 350, Total Fat 14 g, Saturated Fat 6 g, Cholesterol 75 mg, Sodium 850 mg, Carbohydrate 41 g, Fiber 1 g, Sugars 12 g (includes 8 g added sugar), Protein 18 g