Paleo Fiery Chili Pie with Cornbread Topping
Ingredients
Chili
1lbs ground beef
1 TBSP Avocado Oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1/4 tsp chipotle powder
28oz can diced tomatoes
3 tbsp tomato paste
salt and pepper to taste
Cornbread Topping
2 eggs
1/3 full fat coconut milk
1 tsp lemon juice
3 TBSP honey, melted
1/3 cup ghee, melted
2 cups almond flour
1 TBSP coconut flour
1 tsp baking powder
1/4 sea salt
1lbs ground beef
1 TBSP Avocado Oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1/4 tsp chipotle powder
28oz can diced tomatoes
3 tbsp tomato paste
salt and pepper to taste
Cornbread Topping
2 eggs
1/3 full fat coconut milk
1 tsp lemon juice
3 TBSP honey, melted
1/3 cup ghee, melted
2 cups almond flour
1 TBSP coconut flour
1 tsp baking powder
1/4 sea salt
Cooking Instructions
Preheat oven 375*F.
In a pan on the stove, add oil and onions and cook until translucent. Add peppers and garlic. Stir for 4-5 min. Add salt and pepper.
Remove veggies from pan and store for later. Add ground beef to the pan and brown evenly. Add in spices and add veggies back in.
Pour in tomatoes and tomato paste. Bring to a boil and then let simmer while you prepare cornbread topping.
In a large mixing bowl, mix together the eggs, coconut milk, lemon juice, honey and ghee. Stir in almond flour, coconut flour, baking powder and salt until thick batter forms.
Pour all ingredients from the stove into a 9×13 pan or cast iron skillet. Spread cornbread batter over top of the chili and bake in preheated oven for 25 min or until the cornbread is golden and cooked through.
Let cool and ENJOY!
Paleo Fiery Chili Pie with Cornbread Topping
Prep Time: 20 Minutes
Cook Time: 40 Minutes
Total Time: 60 Minutes
Servings: 6
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Dairy Free
- Paleo
- Whole30
Ingredients
Chili
1lbs ground beef
1 TBSP Avocado Oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1/4 tsp chipotle powder
28oz can diced tomatoes
3 tbsp tomato paste
salt and pepper to taste
Cornbread Topping
2 eggs
1/3 full fat coconut milk
1 tsp lemon juice
3 TBSP honey, melted
1/3 cup ghee, melted
2 cups almond flour
1 TBSP coconut flour
1 tsp baking powder
1/4 sea salt
1lbs ground beef
1 TBSP Avocado Oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green pepper, chopped
3 cloves garlic, minced
1 tsp cumin
1 tsp smoked paprika
2 tsp chili powder
1/4 tsp chipotle powder
28oz can diced tomatoes
3 tbsp tomato paste
salt and pepper to taste
Cornbread Topping
2 eggs
1/3 full fat coconut milk
1 tsp lemon juice
3 TBSP honey, melted
1/3 cup ghee, melted
2 cups almond flour
1 TBSP coconut flour
1 tsp baking powder
1/4 sea salt
Cooking Instructions
Preheat oven 375*F.
In a pan on the stove, add oil and onions and cook until translucent. Add peppers and garlic. Stir for 4-5 min. Add salt and pepper.
Remove veggies from pan and store for later. Add ground beef to the pan and brown evenly. Add in spices and add veggies back in.
Pour in tomatoes and tomato paste. Bring to a boil and then let simmer while you prepare cornbread topping.
In a large mixing bowl, mix together the eggs, coconut milk, lemon juice, honey and ghee. Stir in almond flour, coconut flour, baking powder and salt until thick batter forms.
Pour all ingredients from the stove into a 9×13 pan or cast iron skillet. Spread cornbread batter over top of the chili and bake in preheated oven for 25 min or until the cornbread is golden and cooked through.
Let cool and ENJOY!