Corn Bread-Topped Beef and Black Bean Chili

This one skillet wonderfulness is kinda like a shepherd's pie. And it packs a protein punch!!
(serves 8)

Chili:
1 lb. extra-lean ground beef
1 yellow onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
2 T. unsalted tomato paste
1&1/2 T. chili powder
2 t. ground cumin
1 t. dried oregano
1 15 oz. can low-sodium* black beans, drained and rinsed
4 cups fire-roasted* diced tomatoes
3/4 cup frozen charred* corn, thawed
1/2 cup low-sodium chicken broth (or water)
1/4 t. each sea salt and freshly* ground pepper

Corn Bread:
3/4 cup whole-wheat flour
1/2 cup whole-grain cornmeal (note: Not the stone-ground variety)
1&1/2 t. baking powder
1/4 t. sea salt
1 egg
1 cup buttermilk
1 t. EVOO
2 T. chopped fresh cilantro or flat-leaf* parsley
1/3 cup sharp* cheddar cheese, shredded

To make the chili: Preheat the oven to 400. In a large, deep ovenproof skillet on med., add beef, onion, celery, and garlic and sauté, breaking up with a spoon, until beef is no longer pink and veggies are soft, 6-8 mins. Add tomato paste, chili powder, cumin, and oregano. Cook, stirring constantly, for 30 seconds. Add beans, tomatoes, corn, broth, and S&P; bring to a boil. Reduce heat to med.-low, cover, and simmer, stirring occasionally, for 12 mins.
To make corn bread: In a medium bowl, whisk flour, cornmeal, baking powder, and salt together. In a
small bowl, whisk egg, buttermilk, and oil; pour over flour mixture and add cilantro. Stir just until combined; spoon mixture evenly over chili in 8 dollops. Bake for 30-35 mins. or until corn bread is golden and cooked through. Remove from oven and sprinkle with cheese. Switch oven to broil and cook, watching closely, until cheese is bubbling, 1 mins. Let stand 5 mins. before serving.

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And, have FUN today!!

Love,

MM