Ingredients:

  • 1 lb 93% lean ground beef
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 15 oz low sodium black beans
  • 15 oz diced tomatoes with green chilies, undrained
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • 0.5 tsp sea salt
  • 8.5 oz cornbread muffin mix
  • 0.33 cup unsweetened almond milk
  • 1 large egg
  • 0.5 cup sharp cheddar cheese
  • 0.25 cup canned green chilies

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Brown the 1 lb ground beef in a large skillet over medium high heat. Cook 5 mins until no pink remains and you hear a consistent sizzle.
  3. Add the diced onion and minced garlic to the beef. Sauté for about 3 mins until the onion is translucent and soft.
  4. Stir in the spices, including the 2 tbsp chili powder, cumin, smoked paprika, and sea salt.
  5. Pour in the beans and tomatoes, including the liquid from the tomatoes. Simmer for 5 mins until the mixture slightly thickens.
  6. Whisk the cornbread mix in a separate bowl with the almond milk and egg. Stir in the 0.25 cup green chilies.
  7. Spread the cheddar cheese evenly over the beef mixture in the skillet.
  8. Pour the cornbread batter over the top, spreading it to the edges with a spatula.
  9. Bake for 15-20 mins in the center rack. Cook until the top is golden and crackling.
  10. Let it rest for 5 mins before serving. This allows the chili base to set so it doesn't run everywhere.