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Patagonia Provisions

Red Bean Chili Bake

A Patagonia Provisions Snack Patrol masterpiece- created, baked, and topped to perfection. Loaded with nutrients and flavor, this is a crowd favorite. 

INGREDIENTS FOR 4-6 SERVINGS

  • 1 tablespoon olive oil
  • 1 package of Patagonia Provisions Red Bean Chili
  • 3 cups water
  • 1/2 cup yellow onion, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/2 cup tomato, chopped
  • 1/4 cup carrot, chopped
  • 1 clove garlic, minced
  • 1 cup cornmeal
  • 1/2 teaspoon salt
  • 1/2 cup roasted salsa 
  • Juice from 1 lime
  • 1 cup cheddar cheese, grated
  • Optional toppings: sour cream, chopped green onion, avocado, cotija cheese

PUTTING IT ALL TOGETHER

  • Lightly grease an 8 x 8 baking dish. Set aside. Preheat oven to 350°F.
  • In a medium sized pan, heat oil. Add onion, bell pepper, tomato, carrot and garlic and sauté over medium heat for 5-6 minutes, stirring occasionally.
  • Add 2 cups of water to the pan and bring to a boil. Add contents of Patagonia Provisions Red Bean Chili package. Boil for 1 minute.
  • Remove pan from heat and cover for 9 minutes. Set aside.
  • In a medium saucepan, combine cornmeal, salt and remaining water (1 cup) and stir together.
  • Cook cornmeal mixture over medium heat, stirring constantly until the mixture thickens and pulls away from the sides of the dish (about 5 minutes).
  • Pour 2/3 of cornmeal mixture into the baking dish. Using a spoon, evenly spread mixture over the bottom and up the sides of the dish.
  • Return to the cooked Chili mixture. Add your favorite salsa and lime juice, stir to combine.
  • Pour cooked Chili mixture over the top of the cornmeal base.
  • Crumble remaining cornmeal mixture over Chili layer.
  • Evenly sprinkle cheese on top.
  • Bake at 350°F for 30 – 35 minutes, or until cheese is lightly browned.
  • Remove from heat and let stand for 10 minutes.
  • Garnish and serve with a dollop of sour cream, sliced avocado, green onion and a sprinkling of cotija cheese (optional).