Summer Chili

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Prep Time: 25 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 1065kcal

Ingredients

Cornbread

  • 2 TBSP Butter melted
  • 1/4 cup All-purpose flour
  • 1/4 cup Cornmeal (medium grind)
  • 2 TBSP Sugar
  • 1/2 tsp Baking powder
  • pinch Salt
  • 1/4 cup Milk (adjust as needed for batter consistency)

Chili

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/2 Onion finely chopped
  • 1/2 TBSP Garlic minced
  • 1/2 Jalapeño pepper diced (adjust to your spice preference)
  • 1/2 Red bell pepper cut into 1/2-inch cubes
  • 1 tsp Paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Cayenne pepper (optional)
  • 7 oz Black beans drained and rinsed
  • 7 oz Fire-roasted tomatoes
  • 1 cup Zucchini diced
  • 2 cups Chicken broth use more if needed
  • 1 cup Corn

Milk

  • 16 oz Milk (of your choice)
US Customary - Metric

Instructions

  • Prep the ingredient per the instructions above.
  • Preheat thew oven to 375F / 190C.
  • Melt the butter for the cornbread.
  • In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, and a pinch of salt. Whisk to combine well.
  • To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
  • Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Heat the olive oil in a pot over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5 - 7 minutes.
  • Add the onion, garlic, jalapeño, and red bell pepper. Sauté until fragrant and tender, about 2 - 3 minutes.
  • Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
  • Stir in the black beans, diced tomatoes, zucchini, corn, and broth. Bring to a low simmer for 20 minutes, add more broth if needed for consistency. Season with salt and pepper to taste.
  • Serve the chili with cornbread and milk.

Nutrition

Calories: 1065kcal | Carbohydrates: 104g | Protein: 47g | Fat: 53g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 2g | Cholesterol: 146mg | Sodium: 1988mg | Potassium: 1657mg | Fiber: 16g | Sugar: 36g | Vitamin A: 3074IU | Vitamin C: 62mg | Calcium: 501mg | Iron: 8mg

Summer Chili

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 30 minutes
Servings 2
Calories 1065 kcal

Ingredients
 
 

Cornbread

  • 2 TBSP Butter melted
  • 1/4 cup All-purpose flour
  • 1/4 cup Cornmeal (medium grind)
  • 2 TBSP Sugar
  • 1/2 tsp Baking powder
  • pinch Salt
  • 1/4 cup Milk (adjust as needed for batter consistency)

Chili

  • 1 TBSP Extra-virgin olive oil
  • 8 oz Ground beef
  • 1/2 Onion finely chopped
  • 1/2 TBSP Garlic minced
  • 1/2 Jalapeño pepper diced (adjust to your spice preference)
  • 1/2 Red bell pepper cut into 1/2-inch cubes
  • 1 tsp Paprika
  • 1/2 tsp Ground cumin
  • 1/2 tsp Salt (or to taste)
  • 1/4 tsp Cayenne pepper (optional)
  • 7 oz Black beans drained and rinsed
  • 7 oz Fire-roasted tomatoes
  • 1 cup Zucchini diced
  • 2 cups Chicken broth use more if needed
  • 1 cup Corn

Milk

  • 16 oz Milk (of your choice)

Instructions
 

  • Prep the ingredient per the instructions above.
  • Preheat thew oven to 375F / 190C.
  • Melt the butter for the cornbread.
  • In a large bowl, measure out and add the flour, cornmeal, sugar, baking powder, and a pinch of salt. Whisk to combine well.
  • To the dry mix, add in the melted butter, then measure out and add in the milk a little at a time while stirring. Stir until combined. Add more milk as needed to make a batter consistency, not too thick and not too watery.
  • Lightly grease an appropriately sized oven-safe container with non-stick spray. Evenly scoop the batter into the greased container and place it in the oven. Bake for about 15 - 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Heat the olive oil in a pot over medium-high heat for 2 minutes until it sizzles. Add the ground beef and cook evenly until browned, breaking it up into small pieces, about 5 - 7 minutes.
  • Add the onion, garlic, jalapeño, and red bell pepper. Sauté until fragrant and tender, about 2 - 3 minutes.
  • Stir in the paprika, ground cumin, salt, and cayenne pepper (if using) until well combined.
  • Stir in the black beans, diced tomatoes, zucchini, corn, and broth. Bring to a low simmer for 20 minutes, add more broth if needed for consistency. Season with salt and pepper to taste.
  • Serve the chili with cornbread and milk.

Nutrition

Calories: 1065kcalCarbohydrates: 104gProtein: 47gFat: 53gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 146mgSodium: 1988mgPotassium: 1657mgFiber: 16gSugar: 36gVitamin A: 3074IUVitamin C: 62mgCalcium: 501mgIron: 8mg
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