Easy Chili Skillet Bake
Cozy up with the ultimate comfort food with this Easy Chili Skillet Bake! This one-pan wonder layers hearty homemade chili—brimming with seasoned ground beef, two types of tender beans, sweet corn, and zesty spices—beneath a golden, cheesy cornbread crust. Perfectly baked in an oven-safe skillet for minimal cleanup, this 50-minute recipe is a stress-free dinner option that delivers bold, satisfying flavor in every bite. Garnished with fresh cilantro for a vibrant finish, it’s a crowd-pleaser ideal for family dinners, potlucks, or weeknight meals. Dive into this chili-cornbread hybrid for a warm, delicious twist on two classics!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes
- 15 ounces canned kidney beans, drained and rinsed
- 15 ounces canned black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 box cornbread mix
- 0.5 cup milk (for cornbread mix)
- 1 egg (for cornbread mix)
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat and add the olive oil.
Add the ground beef to the skillet and cook until browned, breaking it up with a wooden spoon, about 5-6 minutes. Drain any excess fat if necessary.
Add the diced onion, garlic, and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 4-5 minutes.
Mix in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well to combine and toast the spices for 1 minute.
Stir in the canned diced tomatoes, kidney beans, black beans, and corn kernels. Simmer the mixture for 5-7 minutes, allowing the flavors to meld together.
Prepare the cornbread mix according to the package instructions, combining the mix with milk and the egg in a bowl.
Spread the cornbread batter evenly over the chili mixture in the skillet.
Sprinkle the shredded cheddar cheese on top of the cornbread batter.
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the cornbread is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes before serving.
Garnish with chopped fresh cilantro if desired, and serve straight from the skillet. Enjoy!
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 1497 mg | 65% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 18.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 271 mg | 21% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 858 mg | 18% | |
*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.
