Hearty Chili with Cornbread Topping

Hearty Chili with Cornbread Topping



Prep Time

45 minutes


Tupperware Recipes


  • 1 tbsp. olive oil
  • 1 onion, quartered
  • 1 carrot, peeled and cut in chunks
  • 1 bell pepper, cut in chunks
  • 2 tbsp. southwest chipotle seasoning
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 1 – 28 oz. can fire roasted crushed tomatoes
  • 1 – 15 oz. can black beans
  • 1 – 15 oz. can white beans
  • Juice of one lime
  • 2 – 8.5 oz. boxes of corn muffin mix (plus ingredients for each according to box)


  1. Preheat oven to 350°F/180°C.
  2. Heat olive oil in the Chef Series II 5-Qt. / 4.8 L. Sauteuse Pan over medium heat.
  3. Place onion, carrot and bell pepper in base of SuperSonic Chopper Extra, replace cover and pull cord until chopped. Add veggies to Pan and cook until soft and translucent.
  4. Add seasonings, crushed tomatoes, beans and mix well. Cook on medium low heat for 15 minutes. Stir in lime juice and remove from heat.
  5. In Thatsa Jr. Bowl, prepare both corn muffin mixes according to box then pour batter over chili covering the entire surface.
  6. Place in oven and bake for 20 minutes then carefully remove from oven. Serve immediately.

Recipe Video