1 pound bulk sausage
2 teaspoons chili powder
1 – 15 ounce can kidney beans, drained
1 – 14.5 ounce can diced tomatoes, drained
3/4 cup jarred salsa
1 – 8 1/2 ounce box corn bread mix
1 large egg
1/3 cup whole milk
1 cup shredded cheddar cheese (4 ounces)

Heat oven to 400 F. In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes.

Add the chili powder and cook for 1 minute.  Spoon off and discard any fat.

Add the beans, tomatoes, and salsa and simmer for 3 minutes.

Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.

Transfer the chili to a 9 by 9 inch or 11 by 7 inch 2 quart baking dish.  Spread the corn bread batter over the top.

Bake until golden, 15 to 20 minutes.  Let cool for 5 minutes before serving.

This recipe is from RealSimple.com



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