Kidney Bean Chili with Melty Cheddar & Cornbread Topping
- Time
- 40 min
- Serves
- 4
- Style
- Default auto-gluten-free
Ingredients
- ½ (8 oz) blockcheddar cheese
- 2 (14.5 oz) cansdiced tomatoes
- 2eggs
- 2 clovesgarlic
- 2jalapeño peppers
- 2 (15 oz) canskidney beans
- ½ cuppolenta (cornmeal)
- 2red bell peppers
- 2 tbsptomato paste
- 4 fl ozwhole milk
- 1 mediumyellow onion
- baking powder
- black pepper
- brown sugar
- butter, unsalted
- chili powder
- cumin, ground
- gluten-free flour
- oregano, dried
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- mixing bowls
- oven mitts
- spatula
- stainless steel or cast iron skillet
- stirring spoon
- whisk or fork
Per serving
- Calories
- 697
- Protein
- 26g
- Carbs
- 86g
- Fat
- 29g
- Fiber
- 15g
- Sodium
- 604mg
Method
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