Here’s the funny thing, I grew up absolutely despising chili. I blame it 100% on the kidney beans. My parents used to make me sit at the table well after everyone else was done until I finished my bowl. Well guess what? I never finished my bowl. I either fed spoonfuls to our dog or “accidentally” spilled it on myself and then got sent to my room.
It wasn’t until 2 years ago while on a ski trip that a restaurant offered bison chili with black beans. With hesitancy I ordered it and absolutely loved it! This is when I learned that it wasn’t chili I disliked, but purely the kidney beans. That’s why this recipe has a southwestern spin on it with black beans, corn and fire roasted tomatoes. That’s become my own “holy trinity” like they have in New Orleans!
The first time I made this is when my Dad was visiting and the man loves his chili. Since he travels all the time, I wanted to cook him a meal that would make him feel like home, but would still be something that I would love and could enjoy. I have used Pamela’s cornbread mix in the past on it’s own, so I figured let’s dirty one less pan and make this the best forkful all in one bite!
Trust me when I say, the creation did not disappoint! I got the two thumbs up approval from my Dad and now it’s become one of our favorite meals in the kitchen. If you’re making it for just 2 or 3 people, plan on having plenty of leftovers. It’s really the perfect meal for a family!
The wannabe southern girl in me LOVES honey on her cornbread. I’m just lucky enough to have an Aunt & Uncle that produce their own delicious honey by the jarful. I drizzle this goodness all over the cornbread and in my opinion, it’s the perfect final touch. Just don’t skip the honey, trust me, it’s worth it!
This isn’t your classic Wisconsin chili with kidney beans, but I think just about anyone is going to love this Southwestern Chili Pie recipe twist. The best part, it’s made gluten free and dairy free so everyone can enjoy it. Let me know if you try it and what you think!
Keep living a stylized life.