Corn Chili Bake

about 8 servings

Makes a great winter dish!

1 Tbs olive oil

1 large sweet onion, diced

1 large green or red bell pepper, seeded and diced

3 cloves garlic, minced

1 lb ground beef or turkey

1 tsp salt

1 15 ounce can black beans, drained and rinsed

2 14.5 ounce cans fire-roasted diced tomatoes, undrained

1 6 ounce can black olives, drained and roughly chopped

2 cups sunshine sweet corn

2 Tbs chili powder

¼ tsp  chili pepper

1 tsp ground cumin

½ cup stone-ground corn meal

½ cup shredded cheddar cheese

  1. Preheat oven to 350° F. Lightly spray 9×13-inch baking dish with nonstick cooking spray, and set aside.
  2. Heat oil in large skillet or sauté pan over medium high heat. Add onion and bell pepper, and sauté 4 minutes, or until onion and pepper just begin to soften. Add garlic, beef (or turkey), and salt, and sauté 6–7 minutes, or until no pink remains on beef (or turkey).
  3. Drain meat, if necessary, and add beans, tomatoes, olives, corn, chili powder, cumin, chili pepper, and corn meal, and stir gently to mix well. Transfer to prepared baking dish.
  4. Sprinkle cheese evenly over top, and bake uncovered 40 minutes, or until heated through.