Chili Cornbread Skillet Pie
Dive into comfort food bliss with this irresistible Chili Cornbread Skillet Pie—a one-pan wonder that brings together a hearty, flavorful chili base and a golden, fluffy cornbread topping. Perfect for weeknight dinners or casual gatherings, this dish marries seasoned ground beef (or turkey), black beans, tomatoes, and warm spices like chili powder and cumin, all simmered to perfection in an oven-safe skillet. The topping, made from a quick cornbread mix, bakes to golden perfection right on top of the chili, creating a satisfying, savory layer that's even better with a touch of melted cheddar cheese. Ready in just 50 minutes and garnished with fresh green onions, this easy skillet dinner is a true crowd-pleaser full of rich, smoky flavors and homestyle comfort.
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Recipe Information
Ingredients
- 1 pound Ground beef (or ground turkey)
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 can (15 ounces) Diced tomatoes, with juices
- 2 tablespoons Tomato paste
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 box (approximately 8.5 ounces) Cornbread mix
- 0.75 cup Milk (per cornbread mix instructions)
- 1 large Egg (per cornbread mix instructions)
- 1 cup Shredded cheddar cheese (optional)
- 0.25 cup Sliced green onions (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium heat.
Add diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for 1 additional minute.
Add ground beef (or turkey) to the skillet. Cook, breaking it up with a spoon, until browned and fully cooked, about 5-7 minutes. Drain excess fat if necessary.
Stir in diced red bell pepper, black beans, diced tomatoes with juices, tomato paste, chili powder, cumin, paprika, salt, and black pepper. Mix well and let the mixture simmer for 5-7 minutes to blend flavors.
While the chili mixture simmers, prepare the cornbread topping according to the package instructions by combining the cornbread mix, milk, and egg in a bowl. Optionally, stir in shredded cheddar cheese for extra flavor.
Spread the cornbread batter evenly over the chili mixture in the skillet.
Place the skillet in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and cooked through (a toothpick inserted into the center should come out clean).
Carefully remove the skillet from the oven and let it cool for 5 minutes before serving.
Garnish with sliced green onions, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 872 mg | 38% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 13.2 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 235 mg | 18% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 772 mg | 16% | |
*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.
