Chipotle Chili Cornbread Bake

Two family favorites, chili and cornbread, come together in this microwaveable one-dish meal.


  • 1 medium green bell pepper
  • 6   green onions with tops, divided
  • 1 lb (450 g) 90% lean ground beef
  • 1 can (16 oz or 398 mL) chili beans in sauce, undrained
  • 1 cup (250 mL) chunky salsa
  • 2 tbsp (30 mL) Chipotle Rub
  • 1 pkg (8.5 oz) corn muffin mix (see Cook’'s Tip)
  • 1 container (8 oz or 250 mL) sour cream
  • 1   egg
  • 1/2 cup (125 mL) shredded cheddar cheese (optional)
  • 1   plum tomato, seeded and diced (optional)


  1. Coarsely chop bell pepper using Food Chopper. Thinly slice green onions using Color Coated Chef's Knife, separating white and light green bottoms from tops. Reserve 1 tbsp (15 mL) of the onion tops for garnish. Place remaining tops into Classic Batter Bowl.

  2. In Deep Covered Baker, combine bell pepper, onion bottoms and beef; mix well. Microwave, covered, on HIGH 7-–9 minutes or until beef is no longer pink, breaking into crumbles halfway through using Mix ‘N Chop. Remove baker from microwave using Oven Mitts; carefully pour off juices. Add beans, salsa and rub to beef mixture; mix well. Cover; microwave on HIGH 5 minutes or until hot.

  3. Meanwhile, combine muffin mix, sour cream and egg in batter bowl; mix well. Scoop muffin mixture evenly over chili; spread to edges of baker using Small Spreader. Microwave, covered, on HIGH 7-–9 minutes or until center of cornbread springs back when lightly pressed. Remove baker from microwave. Sprinkle cheese over cornbread, if desired; cover and let stand 5 minutes. Garnish with reserved onion tops and tomato, if desired.


  • 8  servings

Nutrients per serving:

Calories 360, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 85 mg, Carbohydrate 37 g, Protein 18 g, Sodium 960 mg, Fiber 5 g

Cook's Tips:

If desired, 1 tbsp (15 mL) finely chopped chipotle peppers in adobo sauce can be substituted for the Chipotle Rub.

For homemade cornbread, omit corn muffin mix. Combine 3/4 cup (175 mL) flour, 1/2 cup (125 mL) yellow cornmeal, 3 tbsp (45 mL) sugar, 2 tbsp (30 mL) vegetable oil, 2 tsp (10 mL) baking powder and 1/4 tsp (1 mL) salt. Proceed as directed in Step 3, microwaving on HIGH 9-–11 minutes.

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