Chili and Cornbread Bake

The perfect meal for a rainy day, this hearty bake will keep you fueled for hours!

[1]Coral Barajas is an award winning author, creator of @glutenfreewithcoral[2], and host of the No. 1 gluten-free podcast, Gluten Free You and Me. She provides hope, inspiration and resources, and through her advocacy, she has created a safe and uplifting community for all gluten-free warriors.

Endnotes:

[Image]: //cdn.glutenfreeliving.com/2021/01/Coral-Barajas-Headshot.jpg
@glutenfreewithcoral: http://instagram.com/glutenfreewithcoral

Ingredients

1 pound ground beef
1 yellow onion
1 can tomato soup
1 can kidney beans
1 tablespoon chili seasoning
1/2 cup water
1 package gluten-free, dairy-free cornbread mix
1 egg
2 tablespoons butter substitute
1/2 cup dairy-free milk
1/4 cup dairy-free cheese

Directions

1. Cook beef until done (use meat thermometer to check for 160°F). Drain. While draining, sauté onion in a pot until translucent.

2. Add beef back in plus the rest of the chili base ingredients. Simmer for 10 minutes, then add to a 2-quart casserole dish.

3. In a medium bowl, combine the cornbread mix, egg, butter and milk. Once combined, pour over top of chili base.

4. Bake at 375°F for 20 to 30 minutes, until cornbread is golden brown.

5. Serve with cheese and dairy-free sour cream. Enjoy!

Preparation time: 10 minutes. Cooking time: 30 minutes.

Courtesy of Coral Barajas.

Nutritional analysis for recipes is created using Food Processor SQL nutrition and fitness software by ESHA. Recipes are analyzed per serving (unless otherwise indicated) for calories, fat, cholesterol, sodium, carbohydrates, fiber and protein. Nutrient amounts are approximate due to variations in brands, manufacturer, preparation and ingredient substitutions. When ingredient choices are listed, we use the first one. Nonspecific amounts, for example "to taste," and garnishes are not included.

Source URL: https://www.glutenfreeliving.com/recipes/main-dish/chili-and-cornbread-bake/