Impress your family tonight with Clean Eating’s non-conventional chili topped with corn bread! This simple one-skillet dish uses both lean beef and black beans for a nourishing protein punch.
Corn Bread-Topped Chili Ingredients For The Beef Chili: For The Corn Bread: Directions Preheat oven to 400°F. In a large, deep ovenproof skillet on medium, add beef, onion, celery and garlic and sauté, breaking up with a spoon, until beef is no longer pink and vegetables are soft, 6 to 8 minutes. Add tomato paste, chile powder, cumin and oregano. Cook, stirring constantly, for 30 seconds. Add beans, tomatoes, corn, broth and 1/4 teaspoon each salt and pepper; bring to boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 12 minutes. Meanwhile, prepare corn bread: In a medium bowl, whisk flour, cornmeal, baking powder and 1/4 teaspoon salt. In a small bowl, whisk egg, buttermilk and oil; pour over flour mixture and add cilantro. Stir just until combined; spoon mixture evenly over chili in 8 dollops. Bake for 30 to 35 minutes, until corn bread is golden and cooked through. Remove from oven and sprinkle with cheese. Switch oven to broil setting on high and broil, watching closely, until cheese is bubbling, 1 minute. Let stand for 5 minutes before serving. Nutrition Information Serves: 8 | Serving Size: 1 1/2 cups + 1 piece corn bread Per serving: Calories: 251; Total Fat: 5g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 59mg; Sodium: 298mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 7g; Protein: 21g Nutrition Bonus: Potassium: 540mg; Iron: 23%; Vitamin A: 19%; Vitamin C: 31%; Calcium: 14%
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