Ingredients Jump to Instructions ↓

  1. Chili:

  2. 2 cans (15 ounces each) kidney beans, drained

  3. 1 can (28 ounces) crushed tomatoes

  4. 1 package Simply Organic Vegetarian Chili Mix

  5. Corn bread topping:

  6. 1/2 cup yellow corn meal

  7. 1/2 cup all-purpose flour

  8. 1 teaspoon baking powder

  9. 2 tablespoons granulated sugar

  10. 1 egg

  11. 1/2 cup milk

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Heat a 9-inch oven-proof skillet over medium heat and add drained kidney beans and crushed tomatoes.

  3. Stir in Chili Mix and reduce heat to simmer.

  4. Meanwhile, in a bowl, whisk together the dry ingredients for the cornbread topping. In a small separate bowl, whisk together the egg and milk. Mix the wet ingredients into the dry with a spoon until just combined. Spread the cornbread mix on top of the chili until one inch from the edge of the skillet.

  5. Bake for 25 minutes.


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