Oven-Baked Cornbread Chili Casserole with Pinto Beans, Jalapeño & Sour Cream
Ready to Cook

Oven-Baked Cornbread Chili Casserole

with Pinto Beans, Jalapeño & Sour Cream

30 MIN
2 Servings
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    From the Test Kitchen

    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).
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      680 Cals (est.)
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    fresh
    ingredients
    Oven-Baked Cornbread Chili Casserole with Pinto Beans, Jalapeño & Sour Cream
    Title
    • 1 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 Pasture-Raised Egg
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 tsps Honey
    • 2 Tbsps Tomato Paste
    • 1 Single-Use Aluminum Tray
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Make the base & start the tray
    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.

    Make the cornbread batter
    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.

    Finish the tray & serve your dish
    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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    Oven-Baked Cornbread Chili Casserole

    Make the base & start the tray
    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.

    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.

    Make the cornbread batter
    Finish the tray & serve your dish
    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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