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Category: Casseroles and Skillets
Prep Time: Cook Time: Total Time:
Serves 6
1 lb. sweet Italian chicken sausage, casings removed
1 Tbsp. chili powder
2 15-oz. cans kidney beans in sauce (such as Goya)
1/2 cup hot salsa
1 8 1/2-oz. box corn-bread mix (requires 1 egg and 1/3 cup milk)
1 cup shredded Cheddar
Heat oven to 400 F. Cook the sausage over medium heat in an oven-safe skillet (such as cast iron), breaking up the meat until it's no longer pink.
Drain the fat. Add the chili powder and cook, stirring constantly, for 1 minute. Add the beans and salsa. Heat to boiling.
Meanwhile, prepare the corn-bread mix according to the label directions. Stir in the Cheddar.
Remove the chili from the heat and spread the corn-bread batter over the chili. Place the skillet in the oven and bake 15 to 20 minutes or until golden. Remove from oven and let rest for 10 minutes before serving.
Nutritional Facts:
Calcium: 257 mg
Calories: 522 g
Carbohydrate: 52 g
Cholesterol: 137 mg
Fat: 17 g
Fiber: 7 g
Iron: 4 mg
Protein: 28 mg
Saturated Fat: 7 g
Sodium: 1652 mg
chili pie
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Category: Casseroles and Skillets
Prep Time: Cook Time: Total Time:
Serves 6
1 lb. sweet Italian chicken sausage, casings removed
1 Tbsp. chili powder
2 15-oz. cans kidney beans in sauce (such as Goya)
1/2 cup hot salsa
1 8 1/2-oz. box corn-bread mix (requires 1 egg and 1/3 cup milk)
1 cup shredded Cheddar
Heat oven to 400 F. Cook the sausage over medium heat in an oven-safe skillet (such as cast iron), breaking up the meat until it's no longer pink.
Drain the fat. Add the chili powder and cook, stirring constantly, for 1 minute. Add the beans and salsa. Heat to boiling.
Meanwhile, prepare the corn-bread mix according to the label directions. Stir in the Cheddar.
Remove the chili from the heat and spread the corn-bread batter over the chili. Place the skillet in the oven and bake 15 to 20 minutes or until golden. Remove from oven and let rest for 10 minutes before serving.
Nutritional Facts:
Calcium: 257 mg
Calories: 522 g
Carbohydrate: 52 g
Cholesterol: 137 mg
Fat: 17 g
Fiber: 7 g
Iron: 4 mg
Protein: 28 mg
Saturated Fat: 7 g
Sodium: 1652 mg
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.