Hearty Chili with Cornbread Topping
Hearty chili with cornbread topping
Serves: 8
Serving size: 1 ½ cup with cornbread
Total time: 45 mins.
1 tbsp. olive oil
1 onion, quartered
1 carrot, peeled and cut in chunks
1 bell pepper, cut in chunks
2 tbsp. southwest chipotle seasoning
½ tsp. salt
¼ tsp. black pepper
1 – 28 oz. can fire roasted crushed tomatoes
1 – 15 oz. can black beans
1 – 15 oz. can white beans
Juice of one lime
2 – 8.5 oz. boxes of corn muffin mix (plus ingredients for each according to box)
1. Preheat oven to 350F/180C.
2. Heat olive oil in the Chef Series II 5-Qt. / 4.8 L. Sauteuse Pan over medium heat.
3. Place onion, carrot and bell pepper in base of SuperSonic Chopper Extra, replace cover and pull cord until chopped. Add veggies to Pan and cook until soft and translucent.
4. Add seasonings, crushed tomatoes, beans and mix well. Cook on medium low heat for 15 minutes. Stir in lime juice and remove from heat.
5. In Thatsa Jr. Bowl, prepare both corn muffin mixes according to box then pour batter over chili covering the entire surface.
6. Place in oven and bake for 20 minutes then carefully remove from oven. Serve immediately.
Award Wining Chili Recipe!
Our son created this recipe when he was a teenager for a Scout Chili Cookoff. He won and went on to enter a few more cookoffs with variations of this recipe, again with positive results!
How to Make Chili Cheese Muffins
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A very easy recipe for these delicious cakey,
cheesy, treats with a kick! Enjoy!
???? ???? Pumpkin Chili Recipe | Plant-Based Recipe #shorts
???? ???? Pumpkin Chili Recipe | Plant-Based Recipe #shorts
Delicious, warm, plant-based pumpkin chili with a ton of flavor from @therawdiabetic for a hearty lunch or dinner and tastes even better the second day! Super healthy, and rich in fiber and plant protein.
Ingredients
1 cup chopped yellow onion (1/2 of a large onion)
1 green bell pepper, diced
1 red bell pepper, diced
1 small jalapeño, minced (I use half because I can’t handle too much spice ????)
3 garlic cloves, minced
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1 and 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1 teaspoon onion powder
2 cups vegetable broth
3 (14 ounce) cans petite diced tomatoes, do not drain
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pumpkin puree
1 large sweet potato, peeled and diced (about 1 heaping cup)
Optional For Serving:
chopped cilantro
chopped red onion
1-2 slices avocado
Directions:
???? Heat a bit of veggie broth over medium heat. Add the onion, bell peppers, and jalapeño. Stir and cook for 5 minutes as the onion softens. Add garlic, black pepper, cumin, chili powder, cinnamon and onion powder. Stir and cook for 1 minute. Add the remaining ingredients.
???? Place the lid on top, reduce heat to medium-low, and cook for 30 minutes, stirring occasionally.
???? Serve and enjoy!
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3 Ingredient Chili Cornbread Cups #chiliday2023
The next time You want a quick and delicious Meal or Snack, try these cheesy chili cornbread cups! They are so quick and easy and we really enjoyed them! Top with sour cream and lettuce if desired!
Ingredients:
1 Tube Pillsbury Cornbread Swirl Muffins
1 can of your Favorite chili or Homemade
About 1 cup freshly grated cheddar cheese
OPtional:
Sour Cream
Lettuce
Tomato
Onion
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#chili #cornbreadrecipe #inthekitchenwithkaren