FoodWage
Corn Bread-Topped Chili
Impress your family tonight with Clean Eating’s non-conventional chili topped with corn bread! This simple one-skillet dish uses both lean beef and black beans for a nourishing protein punch.
Ingredients for servings
extra-lean ground beef
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1 medium yellow onion chopped
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1 medium stalk celery chopped
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2 cloves garlic minced
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2 tablespoon unsalted tomato paste
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1.5 tablespoon chile powder
teaspoon ground cumin
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1 teaspoon dried oregano
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1 can black beans drained and rinsed
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4 cup jarred or boxed unsalted diced tomatoes
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0.75 cup fresh or frozen corn kernels thawed, if frozen
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0.5 cup low-sodium vegetable or chicken broth or water
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0.25 teaspoon sea salt
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0.25 teaspoon ground black pepper
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0.25 cup whole-wheat flour
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0.5 cup whole-grain cornmeal Not the stone-ground variety.
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1.5 teaspoon baking powder
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0.25 teaspoon sea salt
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1 large egg
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1 cup buttermilk
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1 teaspoon olive oil
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2 tablespoon chopped fresh cilantro or parsley
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0.33333333333 cup shredded cheddar cheese
Beef Chili
The Corn Bread
Directions
Preheat oven to 400°F. In a large, deep ovenproof skillet on medium, add beef, onion, celery and garlic and sauté, breaking up with a spoon, until beef is no longer pink and vegetables are soft, 6 to 8 minutes.
Add tomato paste, chile powder, cumin and oregano. Cook, stirring constantly, for 30 seconds. Add beans, tomatoes, corn, broth and 1/4 teaspoon each salt and pepper; bring to boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 12 minutes.
In a medium bowl, whisk flour, cornmeal, baking powder and 1/4 teaspoon salt. In a small bowl, whisk egg, buttermilk and oil; pour over flour mixture and add cilantro. Stir just until combined; spoon mixture evenly over chili in 8 dollops.
Bake for 30 to 35 minutes, until corn bread is golden and cooked through. Remove from oven and sprinkle with cheese. Switch oven to broil setting on high and broil, watching closely, until cheese is bubbling, 1 minute. Let stand for 5 minutes before serving.