Wednesday, February 6, 2013

Corn Bread-Topped Beef and Black Bean Chili

I am usually a staunch Cooking Light aficionado - and I still am - but I recently discovered a magazine called Clean Eating while twiddling the time away at the hairdresser.  (Where else do I have time to discover new magazines!)

I'm loving the recipes in this magazine!  Clean Eating totally espouses the way that I have been working toward eating the last 3 years - lean meats, low fat dairy, whole grains and lots of fruits and veggies.  And each issue has a two week calorie- controlled eating plan.  DH and I did 4 weeks worth of the plan and lost a pound or two during each of the 2-week periods.

I found this chili-cornbread casserole in the Nov/Dec issue and have made it twice now.  It is easy and delicious!
Corn Bread-Topped Beef and Black Bean Chili

It was also delicious as leftovers in our lunches the next day. 
The best thing, though...One pot clean up!  Score!

Corn Bread-Topped Beef and Black Bean Chili

Black Bean Chili
  • 1 lb extra-lean ground beef
  • 1 yellow onion, chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp low-sodium tomato paste
  • 1 1/2 Tbsp chile powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 15 oz can black beans, rinsed and drained
  • 4 cups jarred or boxed iced tomatoes
  • 3/4 cup fresh or frozen corn kernels, thawed
  • 1/2 cup low-sodium vegetable or chicken broth
  • 1/4 tsp each salt and pepper
Corn Bread
  • 3/4 cup whole-wheat flour
  • 1/2 cup whole grain cornmeal
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 cup skim milk
  • 1 tsp olive oil
  • 2 Tbsp chopped cilantro or parsley
  • 1/4 cup shredded low-fat cheddar cheese
1.  Preheat oven to 400 degrees.  In a large, deep oven proof skillet (I used my cast iron) on medium, add beef, onion, celery and garlic and sauté, breaking up with a spoon, until beef is no longer pink and vegetables are soft, 6 to 8 minutes.

2.  Add tomato paste, chile powder, cumin and oregano.  Cook, stirring constantly, for 30 seconds.  Add beans, tomatoes, corn, broth, 1/4 tsp salt and pepper; bring to boil.  Reduce heat to medium-low, cover and simmer, stirring occasionally, for 12 minutes.

3.  Meanwhile, prepare corn bread; In a medium bowl, whisk flour, cornmeal, baking powder and 1/4 tsp salt.  In a small bowl, whisk egg, buttermilk and oil; pour over flour mixture and add cilantro.  Stir just until combined; spoon 8 dollops evenly over top chili, using up all of mixture.  (This is a little like pouring in very wet dumplings, but don't worry...all will end well in the oven!)

4.  Bake for 30 - 35 minutes, until corn bread is golden and cooked through.  Remove from oven and sprinkle with cheese.  Switch oven to broil setting on high and broil, watching closely, until cheese is bubbling, 1 minute.  Let stand for 5 minutes before serving.  

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