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Chili-Cornbread Skillet

Total Time: 1 hour 15 minutes • Serves: 6

Chili
1 pound 93% lean ground beef
1 red bell pepper, chopped (about 1 cup)
1 small onion, chopped (about 3/4 cup)
2 garlic cloves, minced
1 teaspoon Schnucks chili powder
1 teaspoon Schnucks ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 can (15 ounces) Schnucks black beans or red beans, drained and rinsed
1 can (10 ounces) original diced tomatoes & green chilies, undrained
1 can (8 ounces) no salt added tomato sauce
1/2 cup less-sodium beef broth or water
1 can (8 ounces) corn, drained
1/4 cup chopped fresh cilantro leaves plus additional for garnish (optional)

Cornbread Topping
1 package (8.5 ounces) cornbread & muffin mix
1 Schnucks large egg
1/4 cup Schnucks vitamin D whole milk
2 tablespoons Schnucks unsalted butter, melted
3/4 cup Schnucks shredded Cheddar cheese

Prepare Chili: Preheat oven to 350°F. In medium cast iron skillet, cook beef over medium-high heat 5 minutes or until browned, breaking up beef with side of spoon; drain drippings.

Stir in bell pepper and onion; cook 3 minutes. Stir in garlic, chili powder, cumin, paprika, salt and black pepper; cook 2 minutes, stirring frequently. Add beans, tomatoes, tomato sauce and broth; heat to boiling. Reduce heat to medium-low; cook, uncovered, 25 minutes, stirring occasionally. Stir in corn and cilantro; remove from heat.

Prepare Cornbread Topping: In large bowl, add cornbread mix. In medium bowl, whisk together egg, milk and butter until combined. Add egg mixture to cornbread mix; whisk until just combined.

Dollop cornbread mixture over top of chili mixture; sprinkle with cheese.

Bake 25 minutes or until top is golden brown. Let stand 10 minutes before serving; garnish with cilantro, if desired.

Each serving: about 386 calories, 14 g total fat (7 g saturated), 57 mg cholesterol, 1346 mg sodium, 53 g carbohydrate,
8 g fiber, 15 g sugars, 14 g protein