Chili In Cornbread Bowl: A Hearty Meal You'll Love!

Introduction

Are you looking for a warm and comforting meal that will satisfy your cravings for something savory? Look no further than chili in a cornbread bowl! This hearty dish combines the warmth of chili with the comforting sweetness of cornbread, making for a meal that’s both delicious and filling. Plus, it’s easy to make and perfect for serving to a crowd. In this article, we’ll share two different recipes for chili in a cornbread bowl, along with tips for making the perfect meal every time.

Recipe 1: Classic Chili In Cornbread Bowl

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup beef broth
• 1 box Jiffy cornbread mix
• 1 egg
• 1/3 cup milk
• 2 tablespoons melted butter

Instructions

1. In a large pot, cook the ground beef over medium-high heat until browned. Drain off any excess fat.
2. Add the onion, red bell pepper, and garlic to the pot, and cook until the vegetables are soft and fragrant.
3. Add the chili powder, cumin, smoked paprika, and cayenne pepper to the pot, and stir to combine.
4. Add the kidney beans, diced tomatoes, and beef broth to the pot, and stir to combine.
5. Reduce the heat to low, and simmer the chili for 30 minutes, stirring occasionally.
6. Preheat the oven to 400 degrees F.
7. In a bowl, combine the Jiffy cornbread mix, egg, milk, and melted butter, and stir until just combined.
8. Divide the chili evenly among 4 oven-safe bowls.
9. Spoon the cornbread mixture over the top of the chili in each bowl, until the chili is covered.
10. Bake the bowls in the oven for 15-20 minutes, or until the cornbread is golden brown and cooked through.
11. Remove the bowls from the oven, and let them cool for a few minutes before serving.

Nutritional Information

This recipe makes 4 servings. Each serving contains:

• Calories: 660
• Protein: 26g
• Fat: 31g
• Carbohydrates: 70g
• Fiber: 11g
• Sugar: 17g
• Sodium: 1499mg

Cooking Time

This recipe takes about 1 hour to make, including 30 minutes of simmering time for the chili and 15-20 minutes of baking time for the cornbread bowls.

Equipment

To make this recipe, you’ll need a large pot, a mixing bowl, and 4 oven-safe bowls.

Serving Suggestions

Serve this chili in a cornbread bowl with a dollop of sour cream, a sprinkle of shredded cheese, and a few chopped green onions on top. It’s also delicious with a side of cornbread muffins or a green salad.

Variations

Feel free to customize this recipe to your liking! You can use ground turkey instead of beef, or add more vegetables like corn, zucchini, or carrots. You can also adjust the spices to make the chili more or less spicy, depending on your preferences.

Substitutions

If you don’t have Jiffy cornbread mix, you can use any other brand of cornbread mix, or make your own from scratch. You can also use vegetable broth instead of beef broth to make this recipe vegetarian.

Storage

Leftover chili in cornbread bowls can be stored in an airtight container in the refrigerator for up to 2 days.

Tips

To make sure the cornbread is evenly cooked, spoon it over the chili in a thick layer. You can also test the cornbread for doneness by inserting a toothpick into the center of one of the bowls – if it comes out clean, the cornbread is done.

Frequently Asked Questions

Can you freeze chili in cornbread bowls?

While you can freeze chili, we don’t recommend freezing it with the cornbread on top. Instead, freeze the chili in an airtight container, and make fresh cornbread when you’re ready to serve it.

Can you make this recipe ahead of time?

Yes! You can make the chili up to a day in advance, and then bake the cornbread on top just before serving.

Recipe 2: Vegetarian Chili In Cornbread Bowl

Ingredients

• 1 onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 cup vegetable broth
• 1 box Jiffy cornbread mix
• 1 egg
• 1/3 cup milk
• 2 tablespoons melted butter

Instructions

1. In a large pot, cook the onion, red bell pepper, and garlic over medium-high heat until the vegetables are soft and fragrant.
2. Add the chili powder, cumin, smoked paprika, and cayenne pepper to the pot, and stir to combine.
3. Add the kidney beans, black beans, diced tomatoes, and vegetable broth to the pot, and stir to combine.
4. Reduce the heat to low, and simmer the chili for 30 minutes, stirring occasionally.
5. Preheat the oven to 400 degrees F.
6. In a bowl, combine the Jiffy cornbread mix, egg, milk, and melted butter, and stir until just combined.
7. Divide the chili evenly among 4 oven-safe bowls.
8. Spoon the cornbread mixture over the top of the chili in each bowl, until the chili is covered.
9. Bake the bowls in the oven for 15-20 minutes, or until the cornbread is golden brown and cooked through.
10. Remove the bowls from the oven, and let them cool for a few minutes before serving.

Nutritional Information

This recipe makes 4 servings. Each serving contains:

• Calories: 540
• Protein: 16g
• Fat: 17g
• Carbohydrates: 84g
• Fiber: 15g
• Sugar: 16g
• Sodium: 1523mg

Cooking Time

This recipe takes about 1 hour to make, including 30 minutes of simmering time for the chili and 15-20 minutes of baking time for the cornbread bowls.

Equipment

To make this recipe, you’ll need a large pot, a mixing bowl, and 4 oven-safe bowls.

Serving Suggestions

Serve this vegetarian chili in a cornbread bowl with a dollop of sour cream, a sprinkle of shredded cheese, and a few chopped green onions on top. It’s also delicious with a side of cornbread muffins or a green salad.

Variations

Feel free to customize this recipe to your liking! You can add more vegetables like corn, zucchini, or carrots. You can also adjust the spices to make the chili more or less spicy, depending on your preferences.

Substitutions

If you don’t have Jiffy cornbread mix, you can use any other brand of cornbread mix, or make