Low Sodium Chili Cornbread Casserole Recipe

Name: Low Sodium Chili Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 2 cups no-salt-added kidney beans; 2 cups tomatoes, chopped and drained; 1/2 cup onion, Chopped; 1/2 cup red bell pepper, Chopped; 1 cup frozen corn; 1 tablespoon chili powder; 1 teaspoon cumin; 1/2 teaspoon garlic powder; 1/2 cup yellow cornmeal; 1/2 cup flour; 2 tablespoons sugar; 1 1/2 teaspoons sodium-free baking powder; 1 cup milk; 1 egg; 1 tablespoon olive oil

Servings: persons

1 lb ground beef
2 cups no-salt-added kidney beans
2 cups tomatoes, chopped and drained
1/2 cup onion, Chopped
1/2 cup red bell pepper, Chopped
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 cup yellow cornmeal
1/2 cup flour
2 tablespoons sugar
1 1/2 teaspoons sodium-free baking powder
1 cup milk
1 egg
1 tablespoon olive oil

1
Brown beef with onions and peppers until no longer pink.
2
Add beans, tomatoes, corn, and spices and simmer 5 minutes.
3
Stir together flour, cornmeal, sugar, and baking powder.
4
Combine milk, egg, and oil.
5
Pour milk mixture into flourm ixture, stirring until just moistened.
6
Spread beef mixture in a greased 8x8 baking dish.
7
Spread cornbread over top of beef.
8
bake at 425 until cornbread is done, about 10-12 minutes.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 lb ground beef, 2 cups no-salt-added kidney beans, 2 cups tomatoes, chopped and drained, 1/2 cup onion, Chopped, and more.

Yes, Low Sodium Chili Cornbread Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low Sodium Chili Cornbread Casserole

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