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Chili and Cornbread

Rich, hearty chili made with ground beef, beans, corn, fire-roasted tomatoes, and warm spices pairs perfectly with soft, homemade cornbread for the ultimate comfort food meal. This easy chili and cornbread recipe is great for family dinners, game days, meal prep, and freezes beautifully for future cozy nights.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 377kcal

Equipment

Ingredients

  • 1 lb ground beef
  • 1, 15 oz can crushed fire-roasted tomatoes
  • 1 tbsp avocado oil
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can corn
  • 1 can tomato paste
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 tbsp minced garlic
  • 1 cup chicken stock
  • 1 tbs 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
US - M

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)
  • Cook the cornbread according to the package instructions.
  • 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 roasted corn, shredded cheese, avocado, and sour cream.

Nutrition

Calories: 377kcal | Carbohydrates: 49g | Protein: 29g | Fat: 9g | Fiber: 12g