Ready to Cook

Oven-Baked Cornbread Chili Casserole

with Pinto Beans, Jalapeño & Sour Cream

30 MIN

4 Servings

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Keep it Vegetarian

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

670 Cals (est.)

View Full Nutrition

fresh

ingredients

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)
⅔ cup Mirepoix
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
½ lb Grape Tomatoes
½ cup Sour Cream
1 cup Cornbread Mix
2 Pasture-Raised Eggs
2 oz Sliced Pickled Jalapeño Pepper
4 tsps Honey
¼ cup Tomato Paste
2 Single-Use Aluminum Trays

step-by-step

instructions

Cook Along

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. Between the two trays, evenly divide the drained beans, guajillo sauce, mirepoix, spice blend, tomatoes, 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, and 1/4 cup of water; season with salt and pepper. Stir until just combined.

4 Finish the trays & serve your dish

Carefully remove the foil. Evenly top with the cheese. 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. Top the cornbread with the honey (kneading the packet before opening). Enjoy!