Mealime recipe · lives on in MealPot
Kidney Bean Chili with Melty Cheddar & Cornbread Topping
- 35 min
- 2–6 servings
- 699 kcal / serving
- ★ 4.3 on Mealime
A comforting skillet chili with kidney beans and diced tomatoes, finished with a cheesy cornbread topping. The blend of veggies and spices cooks quickly, making it a satisfying weeknight meal that you can bake right in the same pan.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¼ (8 oz) blockcheddar cheese
- 1 (14.5 oz) candiced tomatoes
- 1egg
- 1 clovegarlic
- 1jalapeño pepper
- 1 (15 oz) cankidney beans
- ¼ cuppolenta (cornmeal)
- 1red bell pepper
- 1 tbsptomato paste
- 2 fl ozwhole milk
- ½ mediumyellow onion
- eggs
- jalapeño peppers
- red bell peppers
- yellow onions
From the pantry: all-purpose flour, baking powder, black pepper, brown sugar, butter, unsalted, chili powder, cumin, ground, oregano, dried, salt
Cookware
can opener · chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · spatula · stainless steel or cast iron skillet · stirring spoon · whisk or fork
Directions
- Preheat the oven to 400°F and set a large ovenproof skillet on the stove to warm.
- Dice the red bell pepper into small pieces, peel and mince the garlic, and dice the yellow onion.
- Rinse the kidney beans and set them aside while you prep the peppers and onion.
- In the warm skillet, melt butter to coat the bottom, then sauté the bell pepper, onion, garlic, and jalapeño until softened, about 3–5 minutes.
- Stir in the rinsed beans, diced tomatoes, tomato paste, and spices; lower the heat to simmer as you prepare the cornbread batter.
- Melt more butter and whisk it with milk and egg; combine with dry mix of cornmeal, flour, sugar, baking powder, and salt, then stir until just blended.
- Coarsely grate the Cheddar and sprinkle over the simmering bean mixture; pour the cornbread batter on top and smooth evenly.
- Bake in the oven until the cornbread is golden and cooked through, about 20 minutes, then slice and serve.
Two tips
- Make ahead: the chili base can be prepared and kept chilled for up to a day before baking with the cornbread topping.
- Serving idea: double the jalapeño or add a dollop of sour cream from the pantry to balance the heat.
Nutrition per serving
- Calories
- 699 kcal
- Protein
- 27 g
- Carbs
- 86 g
- Fat
- 29 g
- Fiber
- 15 g
- Sodium
- 604 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
Chili-Rubbed Pork Chops with Apple Salsa & Sweet Potato Mash40 min · 2–6 servings
Cajun-Style Ham & Kidney Bean Stew over Rice with Green Onions30 min · 2–6 servings
Curried Coconut Pumpkin Soup with Chicken & Crusty Bread35 min · 2–6 servings
Sweet Potato & Lentil Stew with Crusty Bread30 min · 2–6 servingsPLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.