Chili Cornbread Casserole-Candace

Serves: 8 Edit
Total Time: 1 hr 30 min
Cook Time: 20 min
Oven Temp: 350


Ingredients

Chili
1 tablespoon(s) canola oil
1 large onion, chopped
1  green bell pepper, chopped
3 clove(s) garlic, minced
1 pound(s) 95%-lean ground beef
2 can(s) (15-ounce) kidney beans, rinsed
1 can(s) (28-ounce) crushed tomatoes, undrained
3 tablespoon(s) chili powder
1 tablespoon(s) ground cumin
1 teaspoon(s) sweet paprika
1/4 teaspoon(s) cayenne pepper (optional)
Cornbread
1 1/4 cup(s) cornmeal
3/4 cup(s) whole-wheat flour
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) baking soda
1/4 teaspoon(s) salt
1 large egg, lightly beaten
1 1/4 cup(s) low-fat milk
2 tablespoon(s) canola oil
1/2 cup(s) chopped fresh cilantro
1 1/2 cup(s) extra-sharp Cheddar cheese, shredded
Directions


To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika, and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover, and cook until slightly thickened, about 20 minutes.
Preheat oven to 350 degrees F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg, milk, and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.


Exchanges: 3 starch, 1 vegetable, 3 medium-fat meat, 1 fat. Carbohydrate Servings: 3. Nutrition Bonus: Vitamin A (44% daily value), Vitamin C (43% dv), Zinc (36% dv), Iron (34% dv), Calcium (31% dv), Magnesium & Potassium (30% dv), Folate (22% dv).