Black Bean Chili With Cornbread Crust

A hearty meatless meal for a cool fall evening - chili and cornbread all in one!

• Ready In: 1 hr
• Serves: 4

Ingredients

• Chili

• 1⁄2 tablespoon  oil
• 1  garlic clove, minced
• 1  jalapeno, minced (seeded if desired)
• 1⁄2 small onion, minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (14 1/2ounce) can diced tomatoes
• 1 (11 ounce) can  mexicorn
• 1 (8 ounce) can tomato sauce
• 2  teaspoons chili powder
• 2  teaspoons dried oregano
• 1  teaspoon cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon cayenne (or more depending on how hot you want the chili)

• Cornbread Topping

• 3⁄4 cup flour
• 3⁄4 cup cornmeal
• 1 1⁄2 tablespoons sugar
• 1⁄2 teaspoon salt
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 3⁄4 cup cheddar cheese, shredded
• 1  egg
• 1  cup buttermilk
• 2  tablespoons butter, melted and cooled

Directions

1. Preheat oven to 375 degrees.
2. Heat oil in a large skillet.
3. Add garlic, jalapenos, and onion and saute until soft. About 5 minutes.
4. Stir in remaining chili ingredients and bring to a boil.
5. Reduce heat and simmer for about 10 minutes until chili is thickened.
6. While chili is simmering, prepare cornbread.
7. Combine dry ingredients in a medium sized bowl.
8. Add cheese and mix well.
9. In a small bowl, combine wet ingredients and stir well.
10. Add to dry ingredients and stir just until combined.
11. Spray a 10X10 casserole dish with spray oil.
12. Pour chili in prepared dish.
13. Pour cornbread batter over top.
14. Bake 20 - 25 minutes until a toothpick inserted in the cornbread comes out clean.
15. Cool for about 5 minutes and serve with sour cream and salsa, if desired.