For some, "Not much gets better than Beans and Cornbread." I certainly fall into that community of folks. (Plus, I'll take a bit of buttermilk for that cornbread any ol' day!) However, some people feel as strongly about Chili Beans. I have to agree that Chili Beans are a delicious all-in-one meal, and it's fun to make due to the extreme versatility of this dish.
One twist on Chili Beans and Cornbread is a Chili Bake. This dish is similar to a Pinto Bean Casserole, and of course, it can be made several ways. I threw together one of these yummy bakes, keeping it simple for the sake of time. You can easily create your own take on this and use fresh vegetables, homemade cornbread batter, and make as organically homemade as possible. On days when I have more time, I prefer fresh ingredients. With that said, this Chili Bake did not disappoint!
Ingredients:
Chili
1 pd ground turkey (or meat of your choice)
3 standard size cans of beans (1 dark red kidney, 1 light red kidney, 1 pinto)
2 standard cans of chili starter tomatoes
1 pack of chili seasoning, or spice / season as desired ... (chili powder, garlic, onion, cilantro, pepper, paprika, cayenne ... a lil' bit of this, a lil' bit of that)
Cornbread
1 pack of Jiffy Cornbread (or equivalent amount of preferred)
1 egg
1/4 cup Greek yogurt
1/4 cup milk (or until batter is a bit thinner than normal - but not watery)
Directions:
Preheat oven to 400°
Gently blend cornbread-dry mix, Greek yogurt, egg and milk. Set aside (refrigerator)
Sauté ground turkey over medium heat in large pot
Drain meat when no longer pink, sauté w/ seasoning and a few tbs of water or broth
Add chili starter tomatoes
Add beans
Cover and cook on medium low for 20 minutes, frequently stirring as to not burn the bottom
Once chili beans are cooked, pour into a large casserole dish
Pour cornbread batter over the top and carefully spread - do not mix
Bake for 20 minutes or until the cornbread topping is cooked completely through (check by inserting toothpick and assuring it is dry when removed /no batter)
Remove from oven, cool for approximately 5 - 10 minutes
Serve as desired. Top with cheese. I personally love topping mine with sour cream.
Before you go!
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