Leftover Chili Recipe
Transform your weeknight leftovers into a hearty, crowd-pleasing meal with this easy and delicious Leftover Chili Recipe! This clever dish layers your leftover chili with a golden, cheesy cornbread topping, creating the perfect balance of savory and slightly sweet flavors. With just 10 minutes of prep time and a handful of pantry staples like cornbread mix, shredded cheddar, and scallions, you’ll breathe new life into yesterday’s dinner. Baked in a cast-iron skillet, this comforting one-pan recipe is packed with flavor and ready in under 30 minutes, making it a winner for busy weeknights or casual gatherings. Serve it warm with a dollop of sour cream or a drizzle of hot sauce for the ultimate chili-cornbread casserole experience! Perfect for those searching for creative leftover chili ideas, this crunchy-topped bake is guaranteed to satisfy.
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Recipe Information
Ingredients
- 3 cups leftover chili
- 1 package cornbread mix
- 1 large egg
- 0.33 cup milk
- 1 cup cheddar cheese, shredded
- 2 tablespoons scallions, chopped
- 1 tablespoon olive oil or butter (for greasing the skillet)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease a cast-iron skillet or an oven-safe baking dish with olive oil or butter.
Spread the leftover chili evenly in the bottom of the skillet.
Prepare the cornbread batter according to the package instructions. Typically, this involves mixing the cornbread mix with the egg and milk in a bowl until smooth.
Pour the cornbread batter over the chili, spreading it evenly to cover the chili completely.
Sprinkle the shredded cheddar cheese evenly over the top of the cornbread batter.
Place the skillet or baking dish in the preheated oven and bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center of the cornbread comes out clean.
Remove from the oven and let it cool for 5 minutes.
Garnish with chopped scallions and serve warm. Optionally, add a dollop of sour cream or hot sauce for extra flavor.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.2 g | 122% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 5061 mg | 220% | |
| Total Carbohydrate | 254.0 g | 92% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 66.8 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1650 mg | 127% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2294 mg | 49% | |
*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.
