Baked chili with cornbread topping is a recipe that I saw on the internet, but I really didn’t pay much attention to it. Then one day I decided it would make a good dinner that night, and I just made up my recipe as I went along. I often serve cornbread to accompany chili when I make it. Combining the two into one pot was an easy way to save a step and to prepare a one-pot meal. This meal is best served on a cold day. It is delicious but a heavy meal that seems to require cool weather. You might want to take a nap after you eat it.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound ground meat (I used ground turkey)
- 1 can kidney beans, drained
- 1 can black beans, drained
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 3 tablespoons sugar
- 1 package chili seasoning
- Salt and pepper to taste
- 1 batch cornbread
- Grated cheddar cheese, optional
- Preheat oven to 400 degrees.
- Heat olive oil in a Dutch oven and saute onion till tender. Add meat and cook till done. Drain any excess grease. Add beans, tomato sauce, diced tomatoes, sugar, seasoning, salt and pepper. Add more tomato sauce if mixture is too dry. Simmer for about 20 minutes on low.
- Meanwhile, prepare cornbread either from a box mix or by following the directions for cornbread on the side of a cornmeal box.
- Pour cornbread mixture on top of chili and spread to smooth.
- Bake till done, approximately 20 to 25 minutes.
- Top with cheese, if desired. Can also be topped with chopped green onions, chopped black olives, and sour cream.
- Makes 4 servings.
Serve this up with a salad on the side and a very light dessert like fresh fruit. Enjoy!