This dinner just screams Autumn! I am tossing this chili-cornbread casserole into the meal plan for this next week. It will warm you right up on a chilly evening and that is a good thing if you are living in the midwest. You only need 5 ingredients to cook up this casserole, making it a frugal meal for those on a tight grocery budget. To feed a bigger crowd, or a bunch of teenagers, you can add two cans of the chili, or double the whole recipe and use an 8×11 baking dish instead of a square one.

Here is what you need:

Cooking spray
1 medium onion, chopped
1 (15 oz) can low-fat chili beef soup
1 (11 oz) can Mexican-style corn, drained
1 cup (4 oz) shredded reduced-fat Mexican blend cheese
1 (6-8.5 oz) box cornbread mix
2/3 cup water

Here is what you do:

Preheat oven to 450°F.

Spray a nonstick skillet with cooking spray. Heat the stove to medium-high heat until hot. Sauté onion until tender.

Stir in soup and corn and mix with onion.

Pour mixture into a square baking dish coated with cooking spray. Top with cheese.

Mix together cornbread mix and water.

Pour cornbread batter onto the chili mixture.

Bake for 18 minutes, or until the cornbread is slightly browned.

Makes 6 servings. One serving is 7 WW Points+.

This recipe was inspired by the “Chili-Cornbread Pie” recipe in the Cooking Light 5 Ingredient, 15 Minute Cookbook.