Sometimes, I am in the mood for an entire meal in a dish.. Today was one of those days and I decided to make this chili casserole. I made one years ago and for some reason, couldn’t get it off my mind today. So here is my version , hope that you will enjoy. I got an enthusiastic “This is a keeper!” from my own food tester and critic, the hubby!
Ingredients for Chili
about a lb very lean hamburger meat
1 med onion, chopped
1 can organic mixed beans (black beans,pinto), drained
1/4 c water
2 cans Rotel tomatoes with green chili peppers , do not drain
1 tsp cumin
1/2 tbsp garlic powder
several dashes red pepper
mex style chili powder, season to your liking
Brown meat and onion, seasoned with a touch of the chili powder, garlic and black pepper. Then add everything else. simmer about 10 min. Pour into casserole dish. Preheat to 350.
Ingredients for cornbread top
1 1/4 c cornmeal ( like Bob’s Red Mill yellow cornmeal)
3/4 c whole wheat flour, unbleached
2 tbsp natural sugar
1 tsp baking powder 1/2 tsp baking soda
1/4 tsp sea salt
1 lg egg
2 tbsp pure canola oil
1/4 c cilantro
1 1/2 cups of low fat cheddar
In a med bowl, mix all dry ingredients. Add egg, oil and milk, mix well. Stir in 1 cup of the cheddar cheese and cilantro.
On top of the chili , sprinkle the 1/2 c of cheddar cheese. Pour cornmeal mixture on top, lightly spreading evenly on top of chili. Bake for about 25-30 minutes. Bread will be golden on top. Let sit about 10-15 minutes before serving. A dollop of low fat sour cream or plain Greek yogurt is good on top.
I am already thinking about the leftovers for tomorrow’s lunch.