Name: Kidney Bean Chili with Melty Cheddar & Cornbread Topping
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: ¾ (227 g) block cheddar cheese; 3 (398 ml) cans diced tomatoes; 3 eggs; 3 cloves garlic; 3 jalapeño peppers; 3 (398 ml) cans kidney beans; ¾ cup polenta (cornmeal); 3 red bell peppers; 3 tbsp tomato paste; 177 ml whole milk; 1 ½ medium yellow onions; all-purpose flour; baking powder; black pepper; brown sugar; butter, unsalted; chili powder; cumin, ground; oregano, dried; salt

Kidney Bean Chili with Melty Cheddar & Cornbread ToppingKidney Bean Chili with Melty Cheddar & Cornbread Topping — a 45-minute dinner recipe with 20 ingredients, serving 6.Ingredients

¾ (227 g) block cheddar cheese

3 (398 ml) cans diced tomatoes

3 eggs

3 cloves garlic

3 jalapeño peppers

3 (398 ml) cans kidney beans

¾ cup polenta (cornmeal)

3 red bell peppers

3 tbsp tomato paste

177 ml whole milk

1 ½ medium yellow onions

all-purpose flour

baking powder

black pepper

brown sugar

butter, unsalted

chili powder

cumin, ground

oregano, dried

salt

Instructions

Preheat oven to 205°C (400°F).

Wash and small dice bell peppers. Peel and mince garlic. Peel and small dice onions.

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).

Preheat an extra-large ovenproof skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom.

Add bell peppers, garlic, onions, and jalapeños to the skillet; cook, stirring frequently, until softened, 5-7 minutes.

Meanwhile, drain and rinse beans.

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.

Melt butter in a microwave or saucepan. Once melted, add to a medium bowl.

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.

Coarsely grate cheddar.

Sprinkle cheese over the bean mixture. Pour cornbread batter on top and smooth into a thin layer with a spatula.

Place skillet in the oven and bake until cornbread is golden and cooked through, about 20-25 minutes.

To serve, divide chili and cornbread between bowls and enjoy!

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