Smoky Beef And Bean Chili With Cornbread Wedges

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beef · high-protein

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Ingredients

• 1/2 lb ground beef, 85% lean
• 1 large yellow onion
• 1 green bell pepper
• 2 cloves garlic
• 1 28 oz can canned diced tomatoes
• 1 tbsp tomato paste
• 1 can (15 oz) canned kidney beans, drained
• 1/2 cup beef broth
• 1/2 tbsp olive oil
• 1 1/2 oz shredded sharp cheddar
• 1/4 cup sour cream
• 1 box (8.5 oz) corn muffin mix
• 1/4 cup milk
• 1 large egg
• 1 tbsp, 2 tsp, 2 tsp chili powder, smoked paprika, cumin

Method (tap to check — screen stays awake)

1. Heat the oven to 400F and stir the muffin mix with the egg and milk just until no dry streaks remain; bake in a greased 8-inch pan 18 to 20 minutes, until a pick comes out clean.
2. Brown the beef in the olive oil over medium-high, breaking it into crumbles, about 6 minutes, until no pink shows and the bottom of the pot is browned.
3. Add the diced onion and pepper and cook 5 minutes, until the onion turns translucent and slumps.
4. Stir in the garlic, chili powder, smoked paprika, and cumin and cook 45 seconds, until the spices smell toasted rather than raw.
5. Add the tomato paste and cook 1 minute more, until it darkens from red to brick.
6. Pour in the tomatoes, beans, and broth, scraping the pot clean, then simmer uncovered 20 minutes, until a spoon dragged through leaves a brief trail.
7. Cut the cornbread into wedges and serve alongside bowls topped with cheddar and sour cream.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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