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    You are in: Home / Recipes / Black Bean Chili With Cornbread Crust Recipe
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    Black Bean Chili With Cornbread Crust

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on November 09, 2010

      We really did enjoy this recipe very much. Made pretty much as directed....with the addition of groung turkey.....DH will not eat chili that does not have meat in it. Will be making this again for sure.

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    • on November 09, 2010

      This recipe is so great! It makes for a very moist cornbread ontop of a superbly spiced chilli
      I really enjoyed the excellent combination of flavours, especially the cinnamon in the tomato sauce!
      It baked through perfectly in the given time and the directions were clear and easy to follow. All in all this was not as time consuming as I first thought. However it looked like it was. icon_smile.gif
      I made half of the chili with corn and half without and liked both ways very much. My only other change to your recipe was to use dried, soaked, cooked beans and fresh bell pepper. If using canned beans, I would recommend cutting the salt in half.
      THANK YOU SO MUCH for sharing a real WINNER of a recipe with us and GOOD LUCK!
      Made and reviewed for the Dining on a Dollar Contest November 2010

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    • on November 08, 2010

      This was good! I had to leave the mexicorn out it, my family would not eat it mixed with other ingredients. They like the corn separate. I also put a pinch of cinnamon and added a little sugar.
      Overall it was hearty. I will make it next time and may add a little coco powder to the sauce. I do use cayenne. Black beans was perfect with this chili!

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    • on December 20, 2013

      This was very good. I ended up with a dominance of the cornbread. It might be because I put it together and had to let it sit before baking. I will definitely make this again and may try halving the cornbread mixture. Update 12/20/2013: I have made this again. I used the amount of red pepper called for and would probably add more the next time. I doubled the chili recipe and kept the cornbread amount the same.We preferred this ratio. This is a great weeknight dinner. Thanks for sharing.

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    • on September 29, 2011

      Major raves for this dish! My husband said to "put this in the regular rotation." I did need to make some substitutions because I couldn't find a couple of the ingredients in our local grocery store. So, instead of the jalapeno (I'm not kidding -- the local grocery does not carry them), I used a can of green chilis, and added some roasted red pepper I had in the fridge. I also used regular corn (unsalted) instead of Mexicorn, for the same reason previously mentioned. I didn't add any salt, as there's enough of it in the tomato sauce and diced tomatoes. I also added one teaspoon of cocoa powder AND three chorizo sausages. Yum. The dish was a smashing success, but I think I'll reduce the amount of cornbread mixture by about half -- my casserole dish overflowed with cornbread lava.

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    Nutritional Facts for Black Bean Chili With Cornbread Crust

    Serving Size: 1 (488 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 586.6
    Calories from Fat 169
    Total Fat 18.7 g
    Saturated Fat 9.4 g
    Cholesterol 86.4 mg
    Sodium 1701.9 mg
    Total Carbohydrate 86.0 g
    Dietary Fiber 12.2 g
    Sugars 13.8 g
    Protein 24.0 g


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