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Kidney Bean Chili with Melty Cheddar & Cornbread Topping.

  • ¼ (8 oz) block
    cheddar cheese
  • 1 (14.5 oz) can
    diced tomatoes
  • 1
    egg
  • 1 clove
    garlic
  • 1
    jalapeño pepper
  • 1 (15 oz) can
    kidney beans
  • ¼ cup
    polenta (cornmeal)
  • 1
    red bell pepper
  • 1 tbsp
    tomato paste
  • 2 fl oz
    whole milk
  • ½ medium
    yellow onion
  •  
    all-purpose flour
  •  
    baking powder
  •  
    black pepper
  •  
    brown sugar
  •  
    butter, unsalted
  •  
    chili powder
  •  
    cumin
  •  
    oregano
  •  
    salt
  • 1
    Preheat oven to 400°F.
  • 2
    Wash and small dice bell pepper. Peel and mince garlic. Peel and small dice onion.
    1 red bell pepper
    1 clove garlic
    ½ medium yellow onion
  • 3
    Wash and quarter the jalapeño lengthwise; seed and remove ribs with a spoon. Finely mince. (Be careful, with jalapeños, do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing).
    1 jalapeño pepper
  • 4
    Preheat a large ovenproof skillet over medium heat.
  • 5
    Once the skillet is hot, add butter and swirl to coat the bottom.
    1 tsp butter, unsalted
  • 6
    Add bell pepper, garlic, onion, and jalapeño to the skillet; cook, stirring frequently, until softened, 3-5 minutes.
  • 7
    Meanwhile, drain and rinse beans.
    1 (15 oz) can kidney beans
  • 8
    Add beans, tomatoes, water, tomato paste, and spices to the skillet. Reduce heat to low and cook, stirring occasionally, while you prepare the cornbread batter.
    1 (14.5 oz) can diced tomatoes
    ⅓ cup water
    1 tbsp tomato paste
    1 tsp chili powder
    1 tsp oregano
    ½ tsp cumin
    ½ tsp salt
    ¼ tsp black pepper
  • 9
    Melt butter in a microwave or saucepan. Once melted, add to a medium bowl.
    2 tbsp butter, unsalted
  • 10
    Add milk and egg to the bowl with the butter and whisk to combine. In a separate medium bowl, stir together cornmeal, flour, sugar, baking powder, and salt. Gradually add wet ingredients to the bowl with the dry ingredients and stir to combine.
    2 fl oz (¼ cup) whole milk
    1 egg
    ¼ cup polenta (cornmeal)
    ¼ cup all-purpose flour
    2 tbsp brown sugar
    ¼ tsp baking powder
    ¼ tsp salt
  • 11
    Coarsely grate cheddar.
    ¼ (8 oz) block cheddar cheese
  • 12
    Sprinkle cheese over the bean mixture. Pour cornbread batter on top and smooth into a thin layer with a spatula.
  • 13
    Place skillet in the oven and bake until cornbread is golden and cooked through, about 20 minutes.
  • 14
    To serve, divide chili and cornbread between bowls and enjoy!