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
- 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, 7 g fat (18% calories from fat), 14 g protein, 61 g carbohydrate, 9 g fiber, 0 mg cholesterol, 504 mg sodium