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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.




  • 1 pouch Patagonia Provisions Red Bean Chili
  • 1 tbsp. olive oil
  • 3 cups water
  • ½ cup yellow onion, chopped
  • ¼ cup red bell pepper, chopped
  • ½ cup fresh tomato, chopped
  • ¼ cup carrot, chopped
  • 1 clove garlic, minced
  • 1 cup cornmeal
  • ½ tsp. salt
  • ½ cup roasted tomato salsa
  • 1 lime, juiced
  • 1 cup cheddar cheese, grated
  • Sour cream, chopped green onion, sliced avocado, crumbled Cotija cheese for garnish (optional)


  • Lightly grease an 8 x 8 baking dish and set aside. Preheat oven to 350°F.
  • In a medium 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 water and bring to a boil. Add contents of Red Bean Chili pouch and boil for 1 minute.
  • Remove pan from heat and cover for 9 minutes.
  • In a medium saucepan, combine cornmeal, salt and 1 cup water. Stir together.
  • Cook cornmeal mixture over medium heat, stirring constantly until the mixture thickens and pulls away from the sides of the pan (approx. 5 minutes).
  • Pour ⅔ of cornmeal mixture into baking dish, reserving ⅓ of the mixture to make a topping. Using a wooden spoon, evenly spread mixture over the bottom and up the sides of the dish to form a crust.
  • To the pan of cooked chili mixture, add salsa and lime juice and stir to combine.
  • Pour chili mixture over the cornmeal base.
  • Crumble remaining cornmeal mixture over chili layer.
  • Top evenly with grated cheese.
  • Bake at 350°F for 30-35 minutes, or until cheese is lightly browned.
  • Remove from oven and let stand for 10 minutes.
  • Garnish with a dollop of sour cream, sliced avocado, green onion and cotija cheese if desired.