One Pan Chili Cornbread

Time: 48 minutes

Serving: 6-8 people

*if you don’t have a large oven safe skillet no worries - cook your chili then transfer to a baking dish - then add cornbread topping

💕what you need:

•1 tbsp oil

•1 lb ground beef

•1 onion - diced

•1 bell pepper - diced

•1 tbsp of minced garlic

•2 (8 oz) cans of tomato sauce

•1/2 cup of chicken broth

•1 can diced tomato - as drained as you can get them! They’ll be liquidy

•1 can kidney beans - drained

•1 can corn - drained

•1 chili packet of choice - I used simply organic mild - can be found at Whole Foods

•1/8 cup of chocolate chips

•1 box jiffy cornbread mix

•an egg replacer equivalent to 1 egg or a legit egg - I use bobs red mill egg replacer and it works FANTASTIC

•1/3 cup of milk

•1 cup cheddar cheese

•1 tbsp of honey

🥰what to do:

•preheat your oven to 400

•dice up your veggies

•in a large oven proof skillet - sauté garlic, onions & bell pepper for 3 minutes

•add ground beef and brown

•once beef is brown add: tomato sauce, diced tomatoes, kidney beans, corn, chili seasoning packet & chicken broth & chocolate chips - stir well and bring to a boil. Then simmer for 5 minutes

•while chili mixture is simmering - make your cornbread by combining: jiffy mix, egg (or egg replacement equivalent), milk, honey & cheese - stir well

•dollop your cornbread mixture evenly on top of chili - do not worry - the cornbread mixture will spread on its own once baked!

•pop in oven for 25 minutes or until extremely golden brown!

•top with extra honey & more cheese when serving **optional 💕