In a large saucepan, heat the oil over medium heat. Add the garlic and green onion and cook for about 1 minute. Add the ground beef and cook until browned, about 5 minutes. Stir in the chili powder until fully combined. Add the tomatoes, beans, bell pepper, carrot, brown sugar and salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer the chili for 15 minutes. Serve over white rice.
Preheat oven to 400 degrees F.
In a medium mixing bowl, combine dry ingredients.
Stir in yogurt and eggs. Stir in corn.
Pour into 8 inch square pan sprayed with cooking spray (or use a cast iron skillet).
Bake for approximately 20 minutes.
Serve chili over cornbread.
0 Out of 5 from
You can add this Cornbread and Chili recipe to your own private DesktopCookbook.