Chili Pie
Satisfy your comfort food cravings with this irresistibly hearty Chili Pie, a one-pan masterpiece that’s perfect for busy weeknights or casual gatherings. This recipe layers a rich, flavorful chili made with ground beef, tender kidney beans, and a medley of spices beneath a golden, fluffy cornbread topping. The addition of diced tomatoes, red bell pepper, and a hint of cayenne pepper adds a depth of flavor and just the right amount of heat. Finished with melty shredded cheddar cheese and baked to perfection, this dish combines the best of savory chili and sweet cornbread in every bite. Quick to prepare and baked in just 40 minutes, this Chili Pie is a crowd-pleasing, gluten-friendly option that’s sure to earn its spot in your dinner rotation. Customize your serving with a dollop of sour cream, extra cheese, or fresh green onions for a comforting twist that’s both delicious and Instagram-worthy.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 15 ounces diced tomatoes (canned)
- 15 ounces kidney beans (canned, drained and rinsed)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8.5 ounces cornbread mix
- 0.5 cup milk (for cornbread, per package instructions)
- 1 egg (for cornbread, per package instructions)
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Add the ground beef to the skillet. Cook until fully browned, breaking it into crumbles with a spatula, about 5-7 minutes.
Stir in the chili powder, ground cumin, paprika, cayenne pepper (if using), salt, and black pepper. Mix well to combine.
Add the canned diced tomatoes (with juice) and kidney beans. Stir to combine and let the mixture simmer for 5-7 minutes to thicken slightly.
While the chili is simmering, prepare the cornbread topping according to the package instructions by mixing the cornbread mix, milk, and egg in a bowl until smooth.
Remove the skillet from heat and spread the shredded cheddar cheese evenly over the chili mixture.
Pour the cornbread batter over the top of the chili and cheese, spreading it out in an even layer.
Place the skillet or Dutch oven in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.
Carefully remove the skillet from the oven and let the chili pie cool for 5 minutes before serving.
Serve warm, optionally garnished with additional shredded cheese, sour cream, or chopped green onions.
Nutrition Facts
Calories |
563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1127 mg | 49% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 11.4 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 631 mg | 13% | |
*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.
