Cornbread-Topped Red Kidney Bean Chili

Name: Cornbread-Topped Red Kidney Bean Chili
Prep time: 10M
Total time: 40M
Yield: 8 Servings
Ingredients: 3 cans (15 oz. each) GOYA® Red Kidney Beans in Sauce; 1 can GOYA® Diced Tomatoes; 2 tbsp. plus 1 tsp. chili powder; 3 tsp. GOYA® Paprika; ½ tsp. GOYA® Ground Cumin; 1 cup shredded sharp cheddar cheese; 1 pkg. (8.5 oz.) corn muffin mix; ⅓ cup milk; 1 egg

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Cornbread and chili are the perfect pair. Now you can enjoy them both in one easy, hearty dish. Here, GOYA® <a title="Kidney Beans in Sauce" href="5393" data-id="8145">Red Kidney Beans in Sauce</a>, already seasoned with onion, bell pepper and spices, make a quick base for mild chili that is topped off with a simple cornbread batter. The whole dish is baked in the oven until the cornbread is puffed, tender and ready to devour!

Total Time

40m

Prep Time:10m

Yields:8 Servings

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Ingredients

3 cans (15 oz. each)

GOYA® Red Kidney Beans in Sauce

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1 can
(14.5 oz.)

GOYA® Diced Tomatoes

2 tbsp.

plus 1 tsp. chili powder

3 tsp.

GOYA® Paprika

½ tsp.

GOYA® Ground Cumin

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1 cup

shredded sharp cheddar cheese

1 pkg.

(8.5 oz.) corn muffin mix

⅓ cup

milk

egg

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Directions

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Step 1

Heat oven to 400°F. Add red kidney beans in sauce, diced tomatoes, chili powder, paprika and cumin to medium pot set over medium-high heat; bring beans to boil. Reduce heat to medium low. Simmer, stirring occasionally, until flavors come together and beans thicken slightly, about 5 minutes. Pour bean mixture into 9”x13” casserole dish, or other 3-qt casserole dish; sprinkle with cheese; set aside.

Step 2

In large bowl, add corn muffin mix, milk and egg; mix until well combined. Spoon corn mixture over chili, spreading into even layer. Bake, uncovered, until cornbread is lightly browned and cooked through (thin knife inserted into center comes out clean), about 20-25 minutes. Serve.