Black Bean Chili With Cornbread Crust |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A hearty meatless meal for a cool fall evening - chili and cornbread all in one! Ingredients:
1/2 tablespoon oil |
1 garlic clove, minced |
1 jalapeno, minced (seeded if desired) |
1/2 small onion, minced |
1 (15 ounce) can black beans, drained and rinsed |
1 (14 1/2 ounce) can diced tomatoes |
1 (11 ounce) can mexicorn |
1 (8 ounce) can tomato sauce |
2 teaspoons chili powder |
2 teaspoons dried oregano |
1 teaspoon cumin |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/4 teaspoon cayenne (or more depending on how hot you want the chili) |
3/4 cup flour |
3/4 cup cornmeal |
1 1/2 tablespoons sugar |
1/2 teaspoon salt |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
3/4 cup cheddar cheese, shredded |
1 egg |
1 cup buttermilk |
2 tablespoons butter, melted and cooled |
Directions:
1. Preheat oven to 375 degrees.
2. Heat oil in a large skillet.
3. Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
4. Stir in remaining chili ingredients and bring to a boil.
5. Reduce heat and simmer for about 10 minutes until chili is thickened.
6. While chili is simmering, prepare cornbread.
7. Combine dry ingredients in a medium sized bowl.
8. Add cheese and mix well.
9. In a small bowl, combine wet ingredients and stir well.
10. Add to dry ingredients and stir just until combined.
11. Spray a 10X10 casserole dish with spray oil.
12. Pour chili in prepared dish.
13. Pour cornbread batter over top.
14. Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
15. Cool for about 5 minutes and serve with sour cream and salsa, if desired.
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