Skillet Chili Cornbread Pie
Serves 6 | Prep Time 10 minutes | Cook Time 35 minutes
Ingredients
• 29 ounces Eden Kidney Bean & Kamut Chili
or Eden Pinto Bean & Spelt Chili
• 1 cup diced onion
• 1 cup fresh or frozen organic sweet corn
• 1 cup assorted diced bell peppers
Cornbread Topping
• 1 cup organic cornmeal
• 3/4 cup Eden Soft White Pastry Wheat Flour
• 2 tsp non-aluminum baking powder
• 1/4 tsp Eden Sea Salt
• 1 cup Unsweetened Edensoy
• 1 Tbsp Eden Apple Cider Vinegar, or Red Wine Vinegar
• 2 Tbsp Eden Extra Virgin Olive Oil
Directions
Preheat the oven to 375°. Combine the chili, onion, corn, and peppers. Pour into a lightly oiled cast iron skillet. Combine the dry ingredients for the cornbread topping and mix thoroughly. Combine the wet ingredients for the topping and let sit for 2 to 3 minutes. Blend the liquid ingredients into the dry ingredients, mixing thoroughly. Pour the topping over the chili and vegetables. Bake approximately 35 minutes or until a cake tester inserted into the cornbread comes out dry. Remove and scoop out to serve.
Nutritional Information
Per serving: 352 calories, 7g fat (18% calories from fat), 14g protein, 61g carbohydrate, 9g fiber, 0mg cholesterol, 504mg sodium