Crock Pot Chili Casserole
Transform your weeknight dinner routine with this hearty and flavor-packed Crock Pot Chili Casserole, the ultimate comfort meal made effortless! Combining the bold, smoky flavors of a classic chili with the golden, fluffy perfection of cornbread, this one-pot wonder is a family favorite. Perfectly seasoned ground beef, beans, and fire-roasted tomatoes simmer together in a slow cooker to create a rich, savory base, while a topping of cheesy cornbread bakes right on top for a satisfying twist. With minimal prep and customizable garnishes like sour cream and green onions, this slow-cooker chili casserole is ideal for busy nights or game-day gatherings. Enjoy tender bites of chili-infused cornbread in every spoonful—comfort food at its finest!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 can (15 ounces), drained and rinsed kidney beans
- 1 can (15 ounces), drained and rinsed black beans
- 1 can (14.5 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 1 can (15 ounces), drained corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups, divided shredded cheddar cheese
- 1 package (8.5 ounces) cornbread mix
- 0.5 cup milk
- 1 large egg
- 0.25 cup (optional, for serving) sour cream
- 0.25 cup (optional, for serving) chopped green onions
Instructions
In a medium skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until fully browned. Drain any excess fat.
Add the diced onion and minced garlic to the skillet with the beef and cook for 2-3 minutes, until fragrant and softened.
Transfer the beef mixture to the crock pot. Add the kidney beans, black beans, diced tomatoes, tomato sauce, corn, chili powder, cumin, paprika, oregano, salt, and black pepper. Stir well to combine.
Place the lid on the crock pot and cook on low for 4-5 hours or on high for 2-3 hours. Stir occasionally if possible.
After the chili has cooked, sprinkle 1 cup of shredded cheddar cheese evenly over the top.
In a small bowl, prepare the cornbread mix according to the package instructions by combining it with the milk and egg.
Spoon the cornbread mixture evenly over the top of the chili and cheese layer in the crock pot.
Put the lid back on and cook on high for an additional 45-60 minutes, or until the cornbread is fully cooked and golden brown on top.
Once done, sprinkle the remaining 0.5 cup of shredded cheddar cheese over the top and let it melt for about 5 minutes with the lid on.
Serve warm, topped with sour cream and chopped green onions if desired. Enjoy!
Nutrition Facts
Calories |
4218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.5 g | 231% | |
| Saturated Fat | 83.1 g | 415% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 9533 mg | 414% | |
| Total Carbohydrate | 479.3 g | 174% | |
| Dietary Fiber | 77.5 g | 277% | |
| Total Sugars | 118.3 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 2731 mg | 210% | |
| Iron | 36.6 mg | 203% | |
| Potassium | 5419 mg | 115% | |
*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.
