Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

Shrimp Chili Cornbread Casserole

This recipe, Shrimp Chili Cornbread Casserole, here we make a low-fat shrimp and vegetable chili.  This chili is quite tasty on its own, and top it with a layer of golden cornbread for a delicious casserole, that can be made ahead.


Shrimp Chili Cornbread Casserole Recipe


Shrimp Chili Cornbread Casserole

2 tsp. canola oil

1 large onion, chopped

1 medium green bell pepper, chopped

4 cloves garlic, minced

3 medium zucchini, diced (about 5 cups)

1 ½ Tbsp. chili powder

1 ½ tsp. ground cumin

1 tsp. cinnamon

1 tsp salt

2 (14 oz.) cans no-salt-added diced tomatoes

1 ½ lbs. raw shrimp (41-50 per lb.), peeled and deveined

½ cup chopped fresh cilantro

Cornbread Topping

1 cup yellow cornmeal

1 cup flour

2 tsp. baking powder

½ tsp. salt

¾ cup nonfat milk

¼ cup canola oil

1 large egg

1 Tbsp. honey


To Prepare Filling:  Heat 2 tsp. oil in Dutch oven over medium heat.  Add onion and bell pepper; cook: stirring often, until softened, about 3 minutes.  Add garlic and cook, stirring 30 seconds.  Stir in zucchini; cook, stirring often, for 3 minutes.  Stir in chili powder, cumin, cinnamon and 1 tsp. salt; cook for 20 seconds.  Pour in tomatoes and their juice; bring to a simmer.  Remove from the heat.  Stir in shrimp and cilantro.  Pour into a 9×13 inch baking pan.

Preheat oven to 350 F.

To Prepare Cornbread Topping:  Whisk cornmeal, flour, baking powder and ½ tsp. salt in a large bowl.  Whisk, ¼ cup oil, egg and honey in a medium bowl until smooth.  Add the wet ingredients to the dry ingredients and stir until moistened.  Drop by heaping Tbsp. over the shrimp mixture.

Bake the casserole, uncovered, until the top is browned and the filling is bubbling, 40 to 45 minutes.  Let stand for 10 minutes before serving.           12 servings

**Bake, let cool 1 hour, cover with parchment paper then foil and refrigerate for up to 3 days.  Reheat, covered, in a preheated 350 F. oven for 1 hour.


(Recipe for Shrimp Chili Cornbread Casserole, Diabetic Connect, 2015)


Kickin’ Hot Chilli

Kiickin' Hot Chilli

Kickin’ Hot Chilli


This recipe, Kickin’ Hot Chilli is from Diabetic Connect.  This chili has green chili peppers, chili powder and cayenne pepper, which will add to the HEAT in this chili.


Kickin’ Hot Chilli Recipe


Kickin’ Hot Chilli

1 ½ lb. lean ground beef or ground turkey

2 large onions, chopped

1 can (15 oz.) dark red kidney beans, rinsed and drained

½ cup chopped green or red sweet peppers

3 ½ cups water



1 can (14oz.) diced green chili peppers, undrained

1 Tbsp. bottled minced garlic or 6 cloves garlic

1 Tbsp. yellow mustard

1-2 tsp. chili powder

1 tsp. ground black pepper

½ tsp. ground cumin

¼ tsp. salt

¼ tsp. cayenne strips

Green or red sweet pepper strips (optional)


In large skillet or 4 quart Dutch oven, cook ground beef and onion until meat is brown.  Drain off fat.

In 4 to 5 quart slow cooker, combine cooked ground beef mixture, beans and chopped sweet pepper.  Add water, tomato paste, tomatoes, green chili peppers, garlic, mustard, chili powder, black pepper, cumin, salt and cayenne pepper.

Cover and cook on low-heat setting for 8 to 10 hours or high-heat setting for 4 to 5 hours.  Top each serving with pepper strips, if desired.              8 servings


(Recipe for Kicking Hot Chilli came from Diabetic Connect, 2014)


Vegetarian Red Bean Chili

Vegetarian Red Bean Chili

Vegetarian Red Bean Chili


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


For a vegetarian chili that meat lovers would like, this recipe is healthy and tastes great.  It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else.  I top bowls with shredded cheddar cheese.

           Connie Barnett                                                                 Athens, Georgia


Vegetable Red Bean Chili Recipe

Vegetarian Red Bean Chili

1 can (16 oz.) red beans, rinsed and drained

2 can (8 oz. each) no-salt-added tomato sauce

2 cups water

1 can (14 ½ oz.) diced tomatoes, undrained

1 package (12 oz.) frozen vegetarian meat crumbles

1 large onion, chopped

1 to 2 Tbsp. chili powder

1 Tbsp. ground chili

2 garlic cloves, minced

1 tsp. pepper

½ tsp. salt

½ tsp. cayenne pepper

Sour Cream and shredded cheddar cheese, optional


In a 4 quart slow cooker, combine all ingredients.  Cover and cook on low for 5-6 hours or until heated through.  Serve with sour cream and cheddar cheese, if desired.              6 servings (2 quarts)


(Recipe for Vegetarian Red Bean Chili was on, 2014)