Cornbread Chili Skillet Pie {Paleo}

• 份量: 8 servings
• 活動時間: 20 minutes
• 總時間: 1 hour

食材

1 Tbsp avocado oil or olive oil

1 medium onion (chopped)

1 red bell pepper (chopped)

1 green bell pepper (chopped)

1 jalapeno pepper (seeded and minced)

3 cloves garlic (minced)

1 lb ground beef (grass fed)

1 tsp cumin

1 tsp smoked paprika

2 tsp chili powder

1/4 tsp chipotle powder

Sea salt and black pepper to taste

28 oz can diced tomatoes

3 Tbsp tomato paste

2 large eggs (at room temperature)

1/3 cup full fat coconut milk

1 tsp fresh lemon juice

3 Tbsp raw honey (melted)

1/3 cup ghee (or vegan butter, melted)

2 cups blanched almond flour

1 Tbsp coconut flour

1 tsp aluminum free baking powder (or make your own paleo baking powder)

1/4 tsp fine sea salt

Minced cilantro for garnish

步驟

Preheat your oven to 375° F. Heat a large (12”) oven proof skillet over medium heat and add the oil. Add the onions and cook until translucent, then add all the peppers and garlic. Sprinkle with salt and pepper and cook, stirring, for 2 minutes or until softened.

Push the veggies over to one side of the skillet and add the beef, breaking up lumps to brown evenly. Add the spices and cook, stirring with the veggies until browned. Pour in the tomatoes and tomato paste, stir, and bring to a boil. Lower the heat and allow the chili to simmer while you prepare the cornbread topping.

In a large bowl, whisk together the eggs, coconut milk, lemon juice, honey and ghee until smooth. Stir in the almond flour, coconut flour, baking powder and salt until a thick batter forms.

Allow the batter to sit for a minute, then remove the chili from heat.

Spread all the cornbread batter over the top of the chili and bake in the preheated oven for 22-25 minutes or until the top of the cornbread is golden brown and it’s cooked through. Allow the skillet to cool and set for 10 minutes. Garnish with minced cilantro and serve hot. Enjoy!

營養

• 卡路里: 487 kcal
• 總脂肪: 38 g
• 飽和脂肪: 12 g
• 膽固醇: 100 mg
• 鈉: 334 mg
• 總碳水化合物: 23 g
• 膳食纖維: 6 g
• 總糖: 12 g
• 蛋白質: 19 g