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Kidney Bean Chili with Melty Cheddar & Cornbread Topping.

  • ½ (8 oz) block
    cheddar cheese
  • 2 (14.5 oz) cans
    diced tomatoes
  • 2
    eggs
  • 2 cloves
    garlic
  • 2
    jalapeño peppers
  • 2 (15 oz) cans
    kidney beans
  • ½ cup
    polenta (cornmeal)
  • 2
    red bell peppers
  • 2 tbsp
    tomato paste
  • 4 fl oz
    whole milk
  • 1 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 peppers. Peel and mince garlic. Peel and small dice onion.
    2 red bell peppers
    2 cloves garlic
    1 medium yellow onion
  • 3
    Wash and quarter the jalapeños 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).
    2 jalapeño peppers
  • 4
    Preheat a large ovenproof skillet over medium heat.
  • 5
    Once the skillet is hot, add butter and swirl to coat the bottom.
    2 tsp butter, unsalted
  • 6
    Add bell peppers, garlic, onion, and jalapeños to the skillet; cook, stirring frequently, until softened, 4-6 minutes.
  • 7
    Meanwhile, drain and rinse beans.
    2 (15 oz) cans 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.
    2 (14.5 oz) cans diced tomatoes
    ⅔ cup water
    2 tbsp tomato paste
    2 tsp chili powder
    2 tsp oregano
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 9
    Melt butter in a microwave or saucepan. Once melted, add to a medium bowl.
    ¼ cup butter, unsalted
  • 10
    Add milk and eggs 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.
    4 fl oz (½ cup) whole milk
    2 eggs
    ½ cup polenta (cornmeal)
    ½ cup all-purpose flour
    ¼ cup brown sugar
    ½ tsp baking powder
    ½ tsp salt
  • 11
    Coarsely grate cheddar.
    ½ (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, 20-22 minutes.
  • 14
    To serve, divide chili and cornbread between bowls and enjoy!