This country-style chili and cornbread couldn't be easier! Great for camping or breaking in your cast-iron skillet!
479 calories; 12.5 g fat; 4 g saturated fat; 49 mg cholesterol; 1311 mg sodium; 62.9 g carbohydrate; 13.8 g fiber; 11.4 g sugar; 28.5 protein
Brown ground beef in a large ovenproof skillet.
Mash one can of black beans.
Add salsa, both cans of beans, chili powder and corn to the skillet and stir to combine.
Mix water and cornbread and spread it on top of chili.
Bake at 450°F for 16–20 minutes, or until cornbread is lightly browned and cooked through.