Chili and Cornbread Casserole

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Chili Cornbread Casserole

Yield 8

Author Judy Doherty

Prep time

5 Min

Cook time

40 Min

Total time

45 Min

This easy recipe will be received happily by all! It features ground chicken, 3 beans, and squash and is topped with cornbread.

Ingredients

• 1 onion, chopped
• 2 tsp oil
• 1 jalapeno, seeded and chopped
• 2 tsp chili powder
• 1 tsp dried oregano
• 1 tsp minced garlic
• 1 tsp ground cumin
• 1 pound ground chicken (lean)
• 1 15-oz can of pinto beans, drained
• 1 15-oz can of black beans, drained
• 1 15-oz can of kidney beans, drained
• 1 15-oz can diced tomatoes, no added salt
• 1 15-oz can tomato sauce, no added salt
• 1 bag chopped butternut squash
• 1 cup frozen corn kernels
• 2 cups chicken broth
• 1 box cornbread mix, follow the package directions but omit 2 tablespoons of water

Instructions

1. Saute the onion in the oil for a few minutes in a large Dutch Oven pan. Add the jalapeno, seasonings, and ground chicken; stir well.
2. Add the rest of the ingredients EXCEPT the cornbread mix. Stir and turn heat to medium low or simmer. Cover the pot and cook 20 minutes.
3. Preheat the oven to 350 degrees.
4. Make the cornbread mix according to package directions. Omit a few tablespoons of oil.
5. Pour the chili into a large baking dish, or you can keep it in the Dutch oven if it is oven-proof.
6. Scoop the cornbread over the chili. Bake for 20 minutes.
7. Serve hot. The chili dish is fantastic when topped with a little sliced green onion and cheese.

Nutrition Facts

Calories

409.03

Fat

10.91 g

Sat. Fat

2.59 g

Carbs

57.72 g

Fiber

13.76 g

Net carbs

43.95 g

Sugar

13.76 g

Protein

23.13 g

Sodium

1357.11 mg

Cholesterol

50.53 mg

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