Cheesy Cornbread-Topped Chili

Name: Cheesy Cornbread-Topped Chili
Yield: 6
Ingredients: 2 cups onion, diced; 2 cups celery, diced; 2 cups red pepper, diced; 2 cups carrot, diced; 15 oz fire-roasted tomato; 15 oz red kidney bean; 15 oz chickpeas; 15 oz black beans; 15 oz corn; 1 package taco seasoning; salt, to taste; pepper, to taste; 1 box cornbread mix, prepared; 2 cups mexican blend cheese; fresh cilantro; sour cream

Recipe by Dylan Keith from tasty.co

Meal

Ingredients

6 servings

•

2 cups onion, diced
•

2 cups celery, diced
•

2 cups red pepper, diced
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2 cups carrot, diced
•

15 oz fire-roasted tomato
•

15 oz red kidney bean
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15 oz chickpeas
•

15 oz black beans

•

15 oz corn
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1 package taco seasoning
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salt, to taste
•

pepper, to taste
•

1 box cornbread mix, prepared
•

2 cups mexican blend cheese
•

fresh cilantro
•

sour cream

Instructions

Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
Mix in package of taco seasoning.
Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
Simmer for 15 minutes.
Preheat oven to 375˚F (190˚C).
Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
Spread cheesy cornbread batter over chili.
Bake at 375˚F (190˚C) for 20 minutes.
Let cool for a few minutes, then garnish with sour cream and cilantro
Enjoy!