Cooking Instructions
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Step 1
In a large oven-safe skillet over medium-high heat, add the
Olive Oil (1 Tbsp)
. Once hot add the
Yellow Onion (1)
and
Garlic (3 cloves)
to the skillet and stir fry until fragrant. Add
Beyond Meat® Beef Ground (8 oz)
and continue to cook until onions are beginning to soften for about 5-6 minutes.
Step 2
Add the
Chili Powder (2 Tbsp)
,
Smoked Paprika (1 Tbsp)
,
Ground Cumin (1 Tbsp)
,
Tomato Paste (1 can)
,
Salt (1/2 tsp)
, and
Granulated Sugar (1/2 tsp)
. Cook for another 5 minutes.
Step 3
Add the
Red Kidney Beans (1 can)
,
Diced Tomatoes (1 can)
,
Vegetable Broth (1 cup)
, and
Soy Sauce (1 tsp)
. Stir to combine and bring up any bits from the bottom and then cook for an additional 10 minutes (up to an hour).
Step 4
Preheat the oven to 350 degrees F (180 degrees C).
Step 5
While the chili is simmering, prepare the cornbread in a medium mixing bowl by combining
Cornbread Mix (1 box)
,
Egg (1)
,
Milk (1 cup)
, and
Canola Oil (1/2 cup)
.
Step 6
Once the chili is cooked, pour the cornbread batter over the top and bake for 10-15 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Step 7
Let cool and serve with
Sour Cream (to taste)
,
Scallions (to taste)
, and
Shredded Cheddar Cheese (to taste)
, or any other toppings of your choice.
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