Classic Chili with Skull Cornbread – Dairy & Gluten Free
Classic Chili with Skull Cornbread – Dairy & Gluten Free
Equipment
- 1 Large dutch oven
- 1 Skull pan for cornbread, linked mine with 6 cavities
Ingredients
Cornbread
- 1 Cornbread mix (or two jiffy boxes if you like that brand)
- 1/2 C Applesauce *you can also use two eggs but the applesauce makes it allergen free AND it makes the corned bread more moist
- 2/3 C Dairy-free milk or water
Chili
- 2 lbs Ground turkey or beef
- 2 Bell peppers, diced
- 1 Yellow onion, diced
- 2 15oz Cans diced, tomatoes
- 1 15oz Can tomato sauce
- 1 6oz Can tomato paste
- 1 15oz Water (fill up one of the empty cans of beans with water to measure)
- 2 Cans of kidney beans (red or red and white)
- 3 tbsp Chili powder
- 2 tbsp Garlic powder
- 2 tbsp Onion powder
- 3 tbsp Cumin
- 1 tbsp Paprika
- 1/2 tbsp Salt
- 1/2 tbsp Cayenne Pepper *optional it will make it spicy
Optional toppings
- Dairy free cheese, jalapenos, sliced green onion, olives, dairy free sour cream
Instructions
- Preheat your oven to 375F. In a mixing bowl combine the ingredients for the cornbread. Pour evenly into the molds and bake for about 20-25 minutes until a toothpick comes out clean
- In a large dutch oven, add the turkey or ground beef and cook until completely cooked through about 7 minutes
- Add the onion an bell pepper. Cook until the vegetables are tender about 5-7 minutes
- Add the water, beans, diced tomatoes, tomato sauce and tomato paste and mix
- Add the chili powder, garlic powder, onion powder, cumin, paprika and salt.
- Allow the pot to simmer for about 20-30 minutes until the chili has thickened. Mix every 5-10 minutes
- Serve with cornbread on top and optional toppings
