Description
A warm and comforting recipe featuring rich chili served in fluffy cornbread bowls, perfect for customizing with your favorite toppings.
Ingredients
Scale
- 1 lb Ground Beef or Turkey
- 2 cans Canned Diced Tomatoes (14 oz each)
- 1 can Kidney Beans (15 oz)
- 2 tablespoons Chili Powder
- 1 large Onion (diced)
- 3 cloves Garlic (minced)
- 1 Bell Pepper (diced)
- 2 cups Beef or Vegetable Broth
- Salt & Pepper (to taste)
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- ¼ cup Sugar
- 2 tablespoons Baking Powder
- 1 cup Milk
- 1 large Egg
- ¼ cup Melted Butter
Instructions
- Prepare the chili: In a large pot, brown the ground beef over medium heat for 5-7 minutes. Drain excess fat if needed.
- Add diced onion and bell pepper. Sauté until tender, about 5 minutes.
- Toss in minced garlic and cook for another minute.
- Stir in canned tomatoes, kidney beans, chili powder, broth, salt, and pepper. Bring to a boil, reduce heat, and let simmer for 20-30 minutes.
- Preheat your oven to 400°F (200°C) and grease muffin tins.
- Combine cornmeal, flour, sugar, baking powder, and salt in a mixing bowl.
- Whisk together milk, egg, and melted butter in another bowl. Add to dry ingredients and mix gently.
- Spoon the cornbread batter into muffin tins, filling halfway. Bake for 15-20 minutes until golden.
- Fill each cornbread bowl with hot chili and top as desired.
Notes
You can customize these bowls with toppings like shredded cheese, sour cream, and fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chili, cornbread, comfort food, family meal, customizable recipe