Chili and Cornbread Casserole

Written By Judy Doherty, MPS, PCII
Chili Cornbread Casserole

Chili Cornbread Casserole

Yield 8
Author Judy Doherty
Prep time
5 Min
Cook time
40 Min
Total time
45 Min
This easy recipe will be received happily by all! It features ground chicken, 3 beans, and squash and is topped with cornbread. It is a wonderful dish to have the whole family enjoying beans!

Ingredients

  • 1 onion, chopped
  • 2 tsp oil
  • 1 jalapeno, seeded and chopped
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 1 tsp ground cumin
  • 1 pound ground chicken (lean)
  • 1 15-oz can of pinto beans, drained
  • 1 15-oz can of black beans, drained
  • 1 15-oz can of kidney beans, drained
  • 1 15-oz can diced tomatoes, no added salt
  • 1 15-oz can tomato sauce, no added salt
  • 1 bag chopped butternut squash
  • 1 cup frozen corn kernels
  • 2 cups chicken broth
  • 1 box cornbread mix, follow the package directions but omit 2 tablespoons of water

Instructions

  1. Saute the onion in the oil for a few minutes in a large Dutch Oven pan. Add the jalapeno, seasonings, and ground chicken; stir well.
  2. Add the rest of the ingredients EXCEPT the cornbread mix. Stir and turn heat to medium low or simmer. Cover the pot and cook 20 minutes.
  3. Preheat the oven to 350 degrees.
  4. Make the cornbread mix according to package directions. Omit a few tablespoons of oil.
  5. Pour the chili into a large baking dish, or you can keep it in the Dutch oven if it is oven-proof.
  6. Scoop the cornbread over the chili. Bake for 20 minutes.
  7. Serve hot. The chili dish is fantastic when topped with a little sliced green onion and cheese.

Nutrition Facts

Calories

409.03

Fat

10.91 g

Sat. Fat

2.59 g

Carbs

57.72 g

Fiber

13.76 g

Net carbs

43.95 g

Sugar

13.76 g

Protein

23.13 g

Sodium

1357.11 mg

Cholesterol

50.53 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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