Chili Cornbread Casserole
"Here’s a fun way to serve chili and cornbread together. Don’t let the ingredient list intimidate you—this casserole is easy to make and a real crowd pleaser. Make Ahead Tip: Prepare chili (Step 1); cover and refrigerate for up to 3 days or freeze for up to 3 months; defrost chili (if frozen) and continue with the recipe, baking the casserole for 50 minutes. Or prepare and bake the casserole as directed; let cool for 1 hour; cover and refrigerate for up to 3 days; let stand at room temperature for 30 minutes, then reheat at 350°F for 50 minutes...."
INGREDIENTS
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For Chili:
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1 tablespoon canola oil
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1 large onion, chopped
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1 green bell pepper, chopped
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3 cloves garlic, minced
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1 pound 95%-lean ground beef
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2 15-ounce cans kidney beans, rinsed
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1 28-ounce can crushed tomatoes, undrained
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3 tablespoons chili powder
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1 tablespoon ground cumin
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1 teaspoon sweet paprika
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1/4 teaspoon cayenne pepper (optional)
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For Cornbread:
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1 1/4 cups cornmeal
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3/4 cup whole-wheat flour
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2 tablespoons sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 large egg, lightly beaten
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1 1/4 cups low-fat milk
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2 tablespoons canola oil
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1/2 cup chopped fresh cilantro
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1 1/2 cups shredded extra-sharp cheddar cheese
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