Chili and Cornbread
Overview
Prep Time: 15 min • Cook Time: 45 min
Total Time: 1 hr
Makes 6-8 servings
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what you’ll need:
1lb ground beef
1, 15 oz can crushed fire-roasted tomatoes
1 tbsp avocado oil
1 can kidney beans
1 can pinto beans
1 can tomato paste
1 red bell pepper, diced
1 small red onion, diced
1 tbsp minced garlic
1 cup chicken stock
1tbs oregano
2 tsp cumin
2 tsp salt
1 tsp white pepper
1 tsp paprika
2 tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
FOR THE cornbread:
Box cornbread mix of choice (plus milk, oil, and egg, per box instructions)
1 bag frozen roasted corn
Optional garnishes:
Sour cream
Avocado
Shredded cheese
Instructions:
Preheat a large pot to medium heat and add avocado oil.
Add in the ground beef and cook until brown. About 7-10 minutes.
Once the meat is cooked, add the red onion, red bell pepper, minced garlic, and the seasonings. Mix well and saute for 2-3 minutes.
Next add the chicken stock, beans, crushed tomatoes, and tomato paste to the pot and stir well.
Cover and simmer for about 30-35 min (the longer you simmer the better the flavors are)
While the chili is simmering, add the frozen corn to a large skillet and heat for 5-7 minutes until hot.
Once the chili is done, taste it and add more salt and pepper as needed.
Serve immediately and top with shredded cheese, avocado, and sour cream.
for the cornbread:
Preheat the oven to 350 degrees
Prep the cornbread mix according to the box instructions.
Add the cornbread mix to a greased oven-safe pan or cast iron and bake for 25-30 minutes until the top is golden brown and a toothpick comes out clean.
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