Chili Cornbread Casserole
Transform your dinner routine with this hearty and irresistible Chili Cornbread Casserole, a crowd-pleasing blend of bold flavors and comforting textures. This one-dish wonder combines a robust, homemade chili base made with ground beef, tender beans, and aromatic spices like chili powder and smoked paprika, all topped with a golden, fluffy cornbread layer. The optional addition of shredded cheddar cheese in the cornbread batter adds a luscious, melty finish, while toppings like sour cream and fresh cilantro take each serving to the next level. Perfect for busy weeknights or casual gatherings, this casserole is simple to prepare in under an hour and serves up to six hungry guests. Whether you're craving a cozy cold-weather meal or an easy crowd-friendly dinner, this Chili Cornbread Casserole has all the elements of a winning recipe.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 bell pepper, diced
- 3 cloves minced garlic
- 14.5 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned, drained and rinsed)
- 15 ounces black beans (canned, drained and rinsed)
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8.5 ounces cornbread mix
- 0.75 cup milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 0.5 cup shredded cheddar cheese (optional)
- sour cream (for serving)
- chopped cilantro (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes, or until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly.
Add the ground beef to the skillet, breaking it up with a spoon. Cook until the beef is browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary.
Stir in the diced tomatoes (with their juices), kidney beans, black beans, chili powder, cumin, smoked paprika, salt, and black pepper. Allow the mixture to simmer for 5-7 minutes, stirring occasionally.
Transfer the chili mixture into a greased 9x13-inch casserole dish, spreading it out evenly.
In a medium bowl, prepare the cornbread batter according to the package instructions by combining the cornbread mix, milk, and egg. Stir until just combined.
If desired, fold in shredded cheddar cheese into the cornbread batter for extra flavor.
Spread the cornbread batter evenly over the top of the chili mixture in the casserole dish.
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cornbread is golden brown and cooked through (a toothpick inserted into the cornbread should come out clean).
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Serve warm, topped with sour cream and chopped cilantro, if desired. Enjoy!
Nutrition Facts
Calories |
3555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 7555 mg | 328% | |
| Total Carbohydrate | 384.9 g | 140% | |
| Dietary Fiber | 64.9 g | 232% | |
| Total Sugars | 83.3 g | ||
| Protein | 175.2 g | 350% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1632 mg | 126% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 5334 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
