Oven-Baked Cornbread Chili Casserole with Pinto Beans, Cilantro Sauce & Jalapeño
Ready to Cook

Oven-Baked Cornbread Chili Casserole

with Pinto Beans, Cilantro Sauce & Jalapeño

30 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook 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).
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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fresh
ingredients
Oven-Baked Cornbread Chili Casserole with Pinto Beans, Cilantro Sauce & Jalapeño
Title
  • 2 Pasture-Raised Eggs
  • 2 15.5-Oz Cans Pinto Beans
  • ⅔ cup Guajillo Chile Pepper Sauce
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 4 oz Shredded Cheddar & Monterey Jack Cheese Blend
  • ⅔ cup Mirepoix
  • ½ lb Grape Tomatoes
  • ½ cup Sour Cream
  • 1 cup Cornbread Mix
  • 2 oz Sliced Pickled Jalapeño Pepper
  • 4 tsps Honey
  • ¼ cup Tomato Paste
  • 2 Tbsps Grated Cotija Cheese
  • ½ cup Cilantro Sauce
  • 2 Single-Use Aluminum Trays
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Make the base & start the trays
1 Make the base & start the trays

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. Between the two trays, evenly divide the tomatoes, drained beans, guajillo sauce, mirepoix, half the spice blend, and tomato paste. Season with salt and pepper. Add 1/2 cup of water to each tray. Stir to thoroughly combine. Tightly cover the trays with foil and bake 10 minutes. Leaving the oven on, remove from the oven.

Make the cornbread batter
2 Make the cornbread batter

Meanwhile, in a bowl, combine the eggs, cornbread mix, cotija, remaining spice blend, and 1/4 cup of water; season with salt and pepper. Stir until just combined.

Finish the trays & serve your dish
3 Finish the trays & serve your dish

Carefully remove the foil. Evenly top with the shredded cheese blend. Top each tray 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 trays topped with the sour cream and cilantro sauce. Drizzle the cornbread with the honey. Enjoy!

Tips from Home Chefs

Oven-Baked Cornbread Chili Casserole

Make the base & start the trays
1 Make the base & start the trays

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the tomatoes. Drain and rinse the beans. Between the two trays, evenly divide the tomatoes, drained beans, guajillo sauce, mirepoix, half the spice blend, and tomato paste. Season with salt and pepper. Add 1/2 cup of water to each tray. Stir to thoroughly combine. Tightly cover the trays with foil and bake 10 minutes. Leaving the oven on, remove from the oven.

2 Make the cornbread batter

Meanwhile, in a bowl, combine the eggs, cornbread mix, cotija, remaining spice blend, and 1/4 cup of water; season with salt and pepper. Stir until just combined.

Make the cornbread batter
Finish the trays & serve your dish
3 Finish the trays & serve your dish

Carefully remove the foil. Evenly top with the shredded cheese blend. Top each tray 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 trays topped with the sour cream and cilantro sauce. Drizzle the cornbread with the honey. Enjoy!

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