Recipe 360 - Chili Casserole

I was looking for a recipe that was higher in protein and fiber. I also wanted casserole because I love the idea of throwing everything together and putting it the oven. It then gives me a chance to clean the kitchen before we eat :)

This recipe looked perfect!! It was one of the few recipes that didn't use canned chili or cornbread mix in a box.

The only change was to use veggie ground round and then to cut the salt amount. I didn't put much spice for the rest of the family (I imagine with the extra spice it would have been even better). I had meant to put spinach in this and forgot (I have been very forgetful with that spinach)

This was also a VERY good casserole!!! Chili and cornbread go so well together and having them all bake together in one pan was ideal :) For serving I put on a small bit of yogurt (Greek) and a bit of cheese. So very tasty.

CHILI CORNBREAD CASSEROLE
from http://www.sheknows.com/food-and-recipes/articles/826863/tonights-dinner-chili-corn-bread-casserole

• 1 Tbs olive oil
• 1 onion chopped
• 4 garlic cloves, minced
• 1 package of veggie ground round
• 1, 6-ounce can tomato paste
• 1, 28-ounce can diced tomatoes
• 2 Tbs chili powder
• 1 Tbs basil
• 2 tsp oregano
• 2 tsp cumin
• 1  can (19 oz.) Kidney beans
• 1/2 cup yellow corn meal
• 1/2 cup flour
• 1 Tbs sugar
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 1/4 tsp baking soda
• 1/2 cup butter milk
• 1 egg
• 4 Tbs butter, melted

1. Preheat oven to 400 degrees F.

2. Heat oil over medium-high heat in a large dutch oven; add onions and garlic and cook until tender, 1 to 2 minutes; add ground round and cook until browned, 3 to 5 minutes; stir in tomato paste and diced tomatoes; stir in chili powder, oregano, basil, cumin, and bring to a boil. Stir in kidney beans and reduce heat to low and let simmer for 30 minutes.

3. While the chili cooks, in a medium bowl, sift together the cornmeal, flour, sugar, baking powder, salt, and baking soda. In a small bowl, mix together the buttermilk, egg, and butter; add buttermilk mixture to cornmeal mixture, stirring until just combined.

4. Spoon the chili into a 3-quart casserole dish; spread cornmeal mixture evenly over top of casserole dish; place casserole dish in middle of oven and bake, uncovered, for 25 to 30 minutes, or until cornbread is golden brown and chili is bubbling.

Servings: 8