Oven-Baked Cornbread Chili Casserole
with Pinto Beans, Jalapeño & Sour Cream
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Pinto beans and tomatoes add hearty, creamy texture to this vegetarian chili—which gets its smoky, sweet flavor from our guajillo sauce. It's perfectly complemented by a cornbread-inspired topping (with jalapeño for a kick of heat).
Details
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Pinto beans and tomatoes add hearty, creamy texture to this vegetarian chili—which gets its smoky, sweet flavor from our guajillo sauce. It's perfectly complemented by a cornbread-inspired topping (with jalapeño for a kick of heat).
Nutrition per serving
Ingredients
1 each
15.5-oz can Pinto Beans
⅓ cup
Guajillo Chile Pepper Sauce
⅓ cup
Mirepoix
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
4 oz
Grape Tomatoes
¼ cup
Sour Cream
½ cup
Cornbread Mix
1 each
Pasture-Raised Eggs
1 oz
Sliced Pickled Jalapeño Peppers
2 tsp
Honey
2 tbsp
Tomato Paste
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Make the base & start the tray
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the drained beans, guajillo sauce, mirepoix, spice blend, tomatoes, and tomato paste. Season with salt and pepper. Add 1/2 cup of water to the tray. Stir to thoroughly combine. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.
step 2
Make the cornbread batter
Meanwhile, in a bowl, combine the egg, cornbread mix, and 2 tablespoons of water; season with salt and pepper. Stir until just combined.
step 3
Finish the tray & serve your dish
Carefully remove the foil. Evenly top with the cheese. Top with 4 equal-sized dollops of the batter. Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread is cooked through and the chili is thickened. Remove from the oven. Serve the baked tray topped with the sour cream. Top the cornbread with the honey (kneading the packet before opening). Enjoy!
Instructions
step 1
Make the base & start the tray
Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. In the tray, combine the drained beans, guajillo sauce, mirepoix, spice blend, tomatoes, and tomato paste. Season with salt and pepper. Add 1/2 cup of water to the tray. Stir to thoroughly combine. Tightly cover the tray with foil and bake 10 minutes. Leaving the oven on, remove from the oven.
step 2
Make the cornbread batter
Meanwhile, in a bowl, combine the egg, cornbread mix, and 2 tablespoons of water; season with salt and pepper. Stir until just combined.
step 3
Finish the tray & serve your dish
Carefully remove the foil. Evenly top with the cheese. Top with 4 equal-sized dollops of the batter. Press as much of the pepper as you'd like into the batter, depending on how spicy you'd like the dish to be. Return to the oven and bake, uncovered, 8 to 10 minutes, or until the cornbread is cooked through and the chili is thickened. Remove from the oven. Serve the baked tray topped with the sour cream. Top the cornbread with the honey (kneading the packet before opening). Enjoy!
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