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55 min Serves 2 Family friendlyHigh proteinLeftovers

Beef and Two-Bean Chili with Cheddar Cornbread Topping

A cozy chili-and-beans night delivers the hearty, familiar comfort you asked for, with leftovers to enjoy tomorrow.

Beef and Two-Bean Chili with Cheddar Cornbread Topping

Ingredients

1 mediumyellow onion, diced
1 mediumred bell pepper, diced
3 clovesgarlic, minced
0.5 poundground beef
1 tablespoonolive oil
2 teaspoonschili powder
1 teaspoonground cumin
0.5 teaspoonsmoked paprika
1 14-ounce cancrushed tomatoes
1 15-ounce cankidney beans, drained and rinsed
1 15-ounce canblack beans, drained and rinsed
1 cupbeef broth
0.5 cupcornmeal
0.5 cupall-purpose flour
0.5 cupshredded cheddar cheese
0.33 cupmilk

Steps

Step 1 of 5

Heat the olive oil in a medium oven-safe pot over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the garlic for 30 seconds.

Step 2 of 5

Add the ground beef and cook, breaking it into small pieces, until browned with no pink remaining, about 6 minutes. Stir in the chili powder, cumin, and smoked paprika for 30 seconds.

Step 3 of 5

Stir in the crushed tomatoes, kidney beans, black beans, and beef broth. Bring to a gentle simmer, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.

Step 4 of 5

Meanwhile, heat the oven to 400°F. In a bowl, mix the cornmeal, flour, cheddar, and milk just until combined; the batter will be thick.

Step 5 of 5

Spoon the cornbread batter over the simmering chili in an even layer. Transfer the pot to the oven and bake until the topping is golden and a toothpick inserted in the center comes out mostly clean, 18–20 minutes. Rest for 5 minutes before serving.

1 / 5

All steps

  1. 1Heat the olive oil in a medium oven-safe pot over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in the garlic for 30 seconds.
  2. 2Add the ground beef and cook, breaking it into small pieces, until browned with no pink remaining, about 6 minutes. Stir in the chili powder, cumin, and smoked paprika for 30 seconds.
  3. 3Stir in the crushed tomatoes, kidney beans, black beans, and beef broth. Bring to a gentle simmer, then reduce the heat and cook uncovered for 15 minutes, stirring occasionally.
  4. 4Meanwhile, heat the oven to 400°F. In a bowl, mix the cornmeal, flour, cheddar, and milk just until combined; the batter will be thick.
  5. 5Spoon the cornbread batter over the simmering chili in an even layer. Transfer the pot to the oven and bake until the topping is golden and a toothpick inserted in the center comes out mostly clean, 18–20 minutes. Rest for 5 minutes before serving.

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