Campfire Chili with Cornbread

A quick and satisfying chili packed with savory ground beef and two types of beans, perfectly spiced and served with warm, fluffy cornbread and classic toppings for a comforting meal.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $4.69/serving

Dietary

• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• comfort food
• quick
• savory

Ingredients

• 1 pound ground beef (lean)
• 1 yellow onion (medium, diced)
• 2 clove garlic (minced)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 can diced tomatoes (undrained)
• 1 can kidney beans (rinsed, drained)
• 1 can black beans (rinsed, drained)
• 1 cup beef broth
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package cornbread mix
• 1 cup shredded cheddar cheese
• 0.5 cup sour cream

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain any excess fat.
2. Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic, chili powder, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
3. Stir in the diced tomatoes, kidney beans, black beans, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
4. While the chili simmers, prepare the cornbread according to package directions and bake as instructed.
5. Season the chili with salt and black pepper to taste. Ladle the chili into bowls, and serve with warm cornbread, topped with shredded cheddar cheese and sour cream, if desired.

Notes

Leftovers store well for up to 3 days in the refrigerator.

Nutrition (per serving)

• Calories: 745
• Protein: 37.5 g
• Carbohydrates: 50 g
• Fat: 35 g
• Fiber: 15 g
• Sodium: 650 mg
• Saturated Fat: 15 g
• Sugar: 5 g
• Cholesterol: 70 mg