Cornbread & Black Bean Chile

AuthorSite EditorCategory,
Yields1 Serving
 1 lb lean ground or finely chopped beef
 1 large onion, chopped
 1 red bell or Anaheim pepper, chopped
 2 cloves garlic minced
 1 15 oz can black beans, drained
 1 12 oz can V8
 1 28 oz can tomatoes
 1 4oz can whole green chilies, chopped
 1 tsp cayenne
 2 tsp cumin
 1 tsp garlic powder
 1 tsp salt
1

Preheat Dutch Oven to 400 degrees. Brown meat, then add onion and peppers, cooking 10 minutes. Add
remaining ingredients, bring to a boil and simmer 30 minutes. Combine cornbread ingredients in bowl or baggie

• 1 box Jiffy Cornbread Mix.
• 1/2 cup milk
• 1 egg

Place cornbread batter on top of chili, replace the lid and bake at 400 degrees until brown on top (appx. 30 minutes).

Serves 6

Ingredients

 1 lb lean ground or finely chopped beef
 1 large onion, chopped
 1 red bell or Anaheim pepper, chopped
 2 cloves garlic minced
 1 15 oz can black beans, drained
 1 12 oz can V8
 1 28 oz can tomatoes
 1 4oz can whole green chilies, chopped
 1 tsp cayenne
 2 tsp cumin
 1 tsp garlic powder
 1 tsp salt

Directions

1

Preheat Dutch Oven to 400 degrees. Brown meat, then add onion and peppers, cooking 10 minutes. Add
remaining ingredients, bring to a boil and simmer 30 minutes. Combine cornbread ingredients in bowl or baggie

• 1 box Jiffy Cornbread Mix.
• 1/2 cup milk
• 1 egg

Place cornbread batter on top of chili, replace the lid and bake at 400 degrees until brown on top (appx. 30 minutes).

Serves 6

Cornbread & Black Bean Chile