Beef Chili with Cheesy Cornbread

Name: Beef Chili with Cheesy Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 2 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 10 ounce ground beef (lean); 0.5 yellow onion (medium, chopped); 0.5 green bell pepper (chopped); 2 garlic cloves (minced); 1 tablespoon chili powder; 1 teaspoon ground cumin; 0.5 teaspoon smoked paprika; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper; 14.5 ounce diced tomatoes (undrained); 15 ounce kidney beans (rinsed and drained); 0.5 cup water; 0.5 package cornbread mix (8.5 ounce); 0.25 cup cheddar cheese (shredded); 2 tablespoon fresh parsley (chopped)

A classic beef chili simmered with tomatoes, beans, and warm spices, topped with a quick and cheesy cornbread for a comforting winter meal.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Servings: 2
Cuisine: American
Difficulty: Medium
Cost: $6.15/serving

Dietary

Nut-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

1 tablespoon olive oil
10 ounce ground beef (lean)
0.5 yellow onion (medium, chopped)
0.5 green bell pepper (chopped)
2 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
0.5 teaspoon smoked paprika
0.5 teaspoon kosher salt
0.25 teaspoon black pepper
14.5 ounce diced tomatoes (undrained)
15 ounce kidney beans (rinsed and drained)
0.5 cup water
0.5 package cornbread mix (8.5 ounce)
0.25 cup cheddar cheese (shredded)
2 tablespoon fresh parsley (chopped)

Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5-7 minutes. Drain any excess fat.
Add yellow onion, green bell pepper, and garlic clove to the pot. Cook until softened, about 5 minutes.
Stir in chili powder, ground cumin, smoked paprika, kosher salt, black pepper, diced tomatoes, kidney beans, and water. Bring to a simmer.
Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally, allowing flavors to meld. While chili simmers, preheat oven to 375°F (190°C).
Prepare cornbread mix according to package directions for a small batch (usually half the recipe), folding in the shredded cheddar cheese. Pour into a small greased baking dish and bake for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
Serve chili hot with a piece of cheesy cornbread, garnished with fresh parsley if desired.

Notes

Chili flavors deepen overnight, making leftovers even more delicious! It pairs wonderfully with a dollop of sour cream or a sprinkle of extra cheese.

Nutrition (per serving)

Calories: 780
Protein: 45 g
Carbohydrates: 80 g
Fat: 30 g
Fiber: 19.5 g
Sodium: 1200 mg
Saturated Fat: 11 g
Sugar: 12 g
Cholesterol: 80 mg