Black Bean Chili With Cornbread Crust

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1/2 tablespoon oil
• 1 garlic clove, minced
• 1 jalapeno, minced (seeded if desired)
• 1/2 small onion, minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14 1/2 ounce) can diced tomatoes
• 1 (11 ounce) can mexicorn
• 1 (8 ounce) can tomato sauce
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne (or more depending on how hot you want the chili)
• 3/4 cup flour
• 3/4 cup cornmeal
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup cheddar cheese, shredded
• 1 egg
• 1 cup buttermilk
• 2 tablespoons butter, melted and cooled

Recipe

• 1 preheat oven to 375 degrees.
• 2 heat oil in a large skillet.
• 3 add garlic, jalapenos, and onion and saute until soft. about 5 minutes.
• 4 stir in remaining chili ingredients and bring to a boil.
• 5 reduce heat and simmer for about 10 minutes until chili is thickened.
• 6 while chili is simmering, prepare cornbread.
• 7 combine dry ingredients in a medium sized bowl.
• 8 add cheese and mix well.
• 9 in a small bowl, combine wet ingredients and stir well.
• 10 add to dry ingredients and stir just until combined.
• 11 spray a 10x10 casserole dish with spray oil.
• 12 pour chili in prepared dish.
• 13 pour cornbread batter over top.
• 14 bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
• 15 cool for about 5 minutes and serve with sour cream and salsa, if desired.