Chili Cornbread Cobbler

Ingredients

• 1 pound (0,5 kg) of ground turkey, chicken or beef
• ¼ tsp (1-2g) salt
• ¼ tsp (0,7g) black pepper
• ½ tsp (1,5g) garlic powder
• ¼ tsp (0,7g) cumin
• ¼ tsp (0,2g) oregano
• ¼ tsp (0,7g) chili powder
• 1 small yellow onion, chopped
• 4 garlic cloves, minced
• 1 pasilla pepper, chopped
• 1-2 jalapeño or serrano peppers, chopped
• 1 15-ounce can of pinto beans, drained and rinsed
• 1 15-ounce can of black beans, drained and rinsed
• 4 tbsp (45g) tomato paste
• 3 – 3½ cups (710-828 ml) low-sodium chicken broth
• 1 15-ounce can fire-roasted tomatoes
• 1 tbsp (8-9g) chili powder (ideally a mix of chiles such as ancho and chile de arbol)
• ½ tsp (1,5g) cumin
• ½ tsp (2,5g) salt
• ¼ tsp (0,6g) black pepper
• ¼ tsp (0,6g) cayenne pepper
• ¼ tsp (0,6g) paprika
• 1 cup (99g) flour
• 2 tsp (7,5g) baking powder
• ½ tsp (2,5g) salt
• 1 cup (170g) cornmeal
• 2 eggs
• ¼ cup (85g) honey or (48g) sugar
• 1 cup (236 ml) milk
• ¼ cup (57g) shortening or (30g) low-fat plain yogurt
• 1 cup (150g) canned corn, drained

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