Disclosure – This is a sponsored post on behalf of Benefiber (R), but the opinions, delicious recipe, and photographs are my own.
It’s hard to get enough fiber in your diet if you are eating quick, easy-prep meals all the time. When you are on-the-go like me, or expecting a baby, it’s more important than ever to keep your digestive system healthy. In fact, studies show that half of all Americans do not reach even the minimum recommended amount of fiber, about 30 grams daily.
So in today’s post I’ve teamed up with Benefiber(R) to bring you a healthier version of an awesome recipe using Benefiber(R) powder in the recipe. In fact, I added the fiber powder right into the batter and was amazed how easily it was incorporated into the batter without changing the consistency. You can mix it into a drink and stir until it is dissolved, but in this case I added it into batter of the cornbread part of this dish.
Chili Cornbread Baked One-Skillet Dinner
Ingredients:
1 lb ground beef or venison
1 can (we used the larger 27 ounce sized can) chili beans in sauce
1 garlic clove minced
1 red bell pepper, sliced thinly
1/2 C chopped onions
2 packages of corn muffin mix
2 Tbsp Benefiber powder
1 Cup shredded sharp cheddar cheese
2 tsp. cajun or mixed pepper seasonings
1/2 Cup water
3 eggs
To Make the Cast Iron Skillet Bake Chili Cornbread Dish
1. Preheat the oven to 350 degrees and in your cast iron skillet brown the ground meat. Drain some juice if applicable and then saute the garlic, onions and red pepper slices.
2. Add the can of chili beans with the sauce and let the entire mixture heat up thoroughly while you mix the batter.
3. In a bowl, combine the cajun or pepper seasonings, corn mix boxes, Benefiber (r), half the cheese shreds, water, and eggs until you’ve created a well-mixed batter. For the seasonings I used some Monterrey chicken seasonings and a mixed-pepper seasoning blend that we have.
4. Pour the batter over the chili bean mixture in the skillet and bake at 350 degrees for 30-35 minutes until a knife inserted into the center comes away clean.
5. Let the skillet cool slightly and then turn it over onto a large, round plate and sprinkle the rest of the shredded cheese over the top. Slice and eat. Mmmmmm…..
Gotta love any dish that is a full meal with so few dishes to do! I appreciated how easily the Benefiber (R) mixed into the batter (no clumps or problems in the batter at all) and how well it baked still even with the addition. It was completely unnoticeable in any way but I can be sure my family is getting a healthier amount of fiber. This one-skillet dish was super simple to make – went from stove to oven to table with zero fuss.
OH MY …. I love chili & corn bread together but never thought to cook em up in the same skillet. This recipes sounds … just, to die for! Thanks so much!
It was SO Good. I had my doubts about how it would turn out but it was PERFECT. And filling…we actually had enough left overs for my husband and I to eat the last for breakfast the next day!
I love chili!! This looks soooooooo yummy!!
That looks delish!
Thanks! It was my first time trying a stove-to-oven recipe and I’m completely hooked. I’m totally going to experiment with more recipes like this. Cast-iron skillet? Gotta love it!