corn (canned and drained, frozen, or fresh cooked)
garlic powder or 4 cloves of garlic
2 1⁄2 cups
grated cheddar cheese
Brown meat and onion in a large skillet over medium-high heat (350 degrees in an electric skillet). Drain fat.
Add beans, tomatoes, corn, 1 tablespoon chili powder, cumin, garlic powder, oregano, salt, and pepper.
Reduce heat to low (250 degrees in an electric skillet), cover, and heat thoroughly.
As chili heats, mix cornmeal, salt, sugar, and 1 teaspoon chili powder with water in a small saucepan.
Cook over medium heat, stirring constantly until thickened, about 2 minutes. Add cheddar and mix well.
Spread cornmeal mixture over chili mixture.
Cover and cook over low heat, with lid slightly ajar, until topping is set, about 10 minutes.
Refrigerate leftovers within 2 hours.
Substitute 1-2 tablespoons taco seasoning mix for the last 6 ingredients in the filling.
Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.
One large ear of corn makes about 1 cup of cut corn.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.