- 10 minutes
- 30 minutes
As we get into the cooler months of the year, that means that it’s chili season! After all, who doesn’t love a bowl of warm hearty chili when there’s a chill in the air? In this recipe, you can enjoy chili in a new way – in a cornbread cup! It’s a tasty twist that’s perfect for lunch or dinner. It’s also quick and easy to make as well! So, plan to give our Loaded Chili Cornbread Swirls recipe after a busy day to save time and get dinner on the table in 30 minutes. Serve with a side salad or sautéed peppers and onions for a complete meal.
- Heat oven to 375°F. Separate cornbread swirls into 6 rounds. Do not unroll dough. Place each round of dough into a greased muffin cup. Bake for 13-17 minutes, or until golden brown. Transfer to a wire rack and let cool completely. Use a knife to cut out the middle of each cornbread swirl, making a cup. Crumble middle pieces of cornbread swirls and set aside.
- Heat oil in a saucepan over medium heat. Add onion, jalapeno, cumin, salt and pepper. Sauté for 5 to 7 minutes, or until onions have softened. Add chili and simmer, uncovered for 5 minutes, or until chili is hot.
Spoon chili mixture into cornbread cups and top with sour cream, cheddar cheese, tomato, scallions and reserved cornbread crumbles. Garnish with cilantro.
*Recipe Tip: Make this dish less spicy by removing the seeds from the jalapeno before chopping.