Serves 6

Prep time 5 min.

Cook time 30 min.


Reserved diced pot roast and sauce from Day 1

1 can (15.25 oz.) Del Monte® Whole Kernel Corn, well drained 

1 can (15 oz.) kidney beans, well drained 

1 can (15 oz.) black beans, well drained 

2 Tbsp. chili powder 

2 tsp. ground cumin 

1 can (8.25 oz.) Del Monte® Cream Style Corn

1 pkg. (8.5 oz.) corn muffin mix

1/2 cup all-purpose flour

1 cup shredded cheddar cheese, divided

Topping Options

  • Sour cream
  • Sliced pickled jalapeños



  1. Preheat oven to 400°F.

  2. Combine diced pot roast and sauce, corn, beans, chili powder and cumin in a 9x13-inch baking dish.

  3. In a medium bowl, stir together creamed corn, muffin mix, flour and 1/2 cup cheese. Drop batter by spoonfuls onto chili, spacing 12 dollops evenly over top. Sprinkle remaining ½ cup cheese over top.

  4. Bake chili, uncovered, 30 to 35 minutes or until center and edges are bubbling and cornbread is golden brown. Let stand 5 minutes before serving. Serve topped with sour cream and jalapenos, as desired.

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