This is my go-to meal for my family, especially on a chilly fall day! My kids gobble it up, though I think the cornbread might have something to do with it. You can really add in whatever vegetables (or meat) you have in the fridge and it’ll always taste good. There’s a variation of this that I LOVE if you scroll to the bottom- you cook the cornbread dough directly on top of the chili so that each bite has a layer of cornbread on it! YUM.
1-2 tbsp EVOO
1-2 tsp minced garlic
1 yellow onion
1 bell pepper
couple handfuls of chopped kale (optional)
soy meat crumbles / real meat
1 can green chilies
2 can diced tomatoes
1 can corn / 4 fresh ears of corn
2 can of your favorite beans (I use black beans and navy beans)
1 tbsp cumin
salt & pepper
Optional spices (leave out if you’re cooking for littles):
cayenne, chili powder, crushed red pepper, chipotle chili powder
plain greek yogurt / sour cream, shredded cheese, avocado, scallions
Serve with corn muffins – the Jiffy box is my fav! (1 box makes 6 muffins, and you’ll need 1 egg and 1/3 cup of milk)
Heat olive oil on medium and add in garlic, chopped onion and pepper, and saute 5 min.
Add in meat crumbles and saute 5 min. You may need to add a little more olive oil at this point.
Add in all cans and spices you’d like.
Bring up to a boil then reduce to simmer for about 30 minutes.
I like to put a handful of chopped kale at the bottom of my bowl, put the hot chili on top to steam, then pile on the toppings. When cooking for my whole family, I leave all of the spices out except for cumin, salt, and pepper so it’s not too spicy for my kids. I’ll add crushed red pepper to my own bowl.
Spread cooked chili in an 11×13″ pan (as much as can fit leaving at least 1″ room on top. I like to freeze the rest! Make 2 boxes of Jiffy cornbread mix (you’ll need 2 eggs and 2/3 cup of milk) and spread the dough on top of the chili. Bake at 400 degrees for 12-15 minutes or until cornbread just starts to brown. Don’t overcook, or your cornbread will be dry!