Name: Chili Cornbread Pie (Grain-Free)
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Ingredients: 1 yellow onion, minced; 2 tablespoons coconut oil; 3 cloves garlic, chopped; 2 tablespoons chili powder; 2 pounds ground beef; 16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped); 2 cups chicken stock; 1 1/2 teaspoons Celtic sea salt; 2 cups almond flour; 4 tablespoons coconut flour; 3 teaspoons baking powder (make sure it’s grain-free ) (you can omit for the gaps protocol, just keep in mind the bread won’t rise as much); 1 teaspoon Celtic sea salt; 1/2 teaspoon baking soda; 2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol); 2 large eggs, lightly beaten; 8 tablespoons unsalted butter or 7 tablespoons ghee, melted and cooled slightly; 1 cup sour cream (or plain, whole coconut yogurt); 2 medium jalapeños, minced (optional); 1/2 yellow onion, minced

Chili Cornbread Pie (Grain-Free)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Carrie Vitt
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes

Ingredients

Units

For the Chili:

1 yellow onion, minced
2 tablespoons coconut oil
3 cloves garlic, chopped
2 tablespoons chili powder
2 pounds ground beef
16 ounces diced tomatoes (you can also use 5-6 fresh tomatoes, skinned and chopped)
2 cups chicken stock
1 1/2 teaspoons Celtic sea salt

For the Cornbread Topping:

2 cups almond flour
4 tablespoons coconut flour
3 teaspoons baking powder (make sure it’s grain-free ) (you can omit for the gaps protocol, just keep in mind the bread won’t rise as much)
1 teaspoon Celtic sea salt
1/2 teaspoon baking soda
2 teaspoons coconut sugar (or 1 teaspoon honey for gaps protocol)
2 large eggs, lightly beaten
8 tablespoons unsalted butter or 7 tablespoons ghee, melted and cooled slightly
1 cup sour cream (or plain, whole coconut yogurt)
2 medium jalapeños, minced (optional)
1/2 yellow onion, minced

Cook Mode Prevent your screen from going dark

Instructions

In a large stockpot, over medium heat, sauté onions in coconut oil until translucent, about 5-6 minutes. Add garlic and chili powder and stir until fragrant, about 1 minute. Add ground beef and cook until no longer pink, breaking up the beef as it cooks, about 8-10 minutes. Add tomatoes, chicken stock, and salt. Bring to a boil, skim off any foam, and simmer for 45 minutes. Adjust taste with salt and pepper if needed. Pour the chili into a 13×9 baking dish.
Meanwhile, preheat oven to 425°F and adjust rack to middle position. Whisk almond flour, coconut flour, baking powder, sea salt, baking soda and coconut sugar together in a large mixing bowl. In a separate bowl, whisk together the eggs, butter, and sour cream. Pour sour cream mixture, jalapeños and onions into flour mixture and gently fold all ingredients together. Drop spoonfuls of the batter over the chili and, using clean hands, gently press until evenly spread. Bake for 25-30 minutes, or until the top is golden brown. Serve with sour cream or green onions if desired.

Nutrition

Serving Size: Serves 8

Find it online: https://deliciouslyorganic.net/chili-cornbread-pie-casserole-grain-free-paleo/