Cornbread-Topped Red Kidney Bean Chili
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Cornbread and chili are the perfect pair. Now you can enjoy them both in one easy, hearty dish. Here, GOYA® Red Kidney Beans in Sauce, 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!
Ingredients
3 cans (15 oz. each)
1 can (14.5 oz.)
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
Directions
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.
New from Goya
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Rita Jackson
This recipe was easy and delicious! I had to modify a bit because I could not find the beans with sauce and I used two corn muffin mixes!