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Bake your leftover chili into a delicious pie with a cornbread crust.
You don't have to own a cast iron skillet to make this; it would just look better when serving.
Ingredients
- 3-4 cups left-over chili or canned
- optional: pinto beans
- 1 roasted poblano or bell pepper, chopped
- 1 cup sour cream
- optional: sliced olives
- 1 recipe your favorite cornbread batter, or see links, or use Jiffy or Martha White's mix
- 1 cup shredded cheddar cheese
- paprika
- Note: Since I usually use Jiffy, I add a bit of Tabasco because their mix fairly sweet.
Directions
- Heat oven to 400 F.
- Roast and chop the pepper.
- Grease a 10" cast iron skillet or Dutch oven, or 9" baking dish.
- Make the cornbread batter.
- Combine pepper, sour cream, half the cheese, and chili in the skillet.
- Pour the batter on top, smooth to the edges.
- Cover, bake the mixture for 30 minutes.
- Uncover, sprinkle on the rest of the cheese, then paprika.
- Bake another 10 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 300 | |
| Calories from Fat 176 | 59% |
| Total Fat 19.86g | 25% |
| Saturated Fat 10.64g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 857mg | 36% |
| Potassium 478mg | 14% |
| Total Carbs 13.61g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 5.45g | 4% |
| Protein 17.5g | 28% |
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Menus and Pairings
Goes Well With: Black bean and corn salsa, Mexican Rice, corn salsa
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