Quick and Easy Chili Pie
Transform your weeknight dinner routine with this hearty and flavorful *Quick and Easy Chili Pie*! Combining the bold, comforting flavors of a homemade chili base with a golden, fluffy cornbread topping, this recipe is the ultimate one-pan meal that’s ready in just 45 minutes. Made with pantry staples like canned tomatoes, kidney beans, and chili spices, plus budget-friendly ground beef or turkey, it’s a fuss-free dish that delivers big on taste. The addition of frozen corn kernels adds a slight sweetness, perfectly balanced by the savory chili. Finished with optional shredded cheddar cheese for a gooey, irresistible finish, this chili pie makes an ideal family-friendly dinner or potluck star. Perfect for busy schedules, this quick chili casserole pairs convenience with rich, Tex-Mex-inspired flavors, ensuring everyone goes back for seconds!
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Recipe Information
Ingredients
- 1 pound ground beef (or ground turkey)
- 1 medium yellow onion, diced
- 2 cloves minced garlic
- 14.5 ounces canned diced tomatoes (with juice)
- 15 ounces canned kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup frozen corn kernels
- 1 box pre-made cornbread mix
- (varies) milk (as per cornbread mix instructions)
- (varies) egg (as per cornbread mix instructions)
- 1 cup shredded cheddar cheese (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or a similar-sized oven-safe skillet.
In a large skillet over medium-high heat, cook the ground beef, breaking it down into crumbles, until browned and fully cooked. Drain any excess fat.
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes. Stir in the minced garlic and cook for another 30-60 seconds until fragrant.
Add the canned diced tomatoes, kidney beans, tomato paste, chili powder, ground cumin, salt, black pepper, and corn to the skillet. Stir to combine, reduce the heat to medium, and let the mixture simmer for 5-7 minutes.
While the chili mixture simmers, prepare the cornbread mix according to the package instructions, combining it with the required measurements of milk and egg.
Pour the chili mixture into the prepared baking dish or oven-safe skillet. Evenly spread the cornbread batter over the top of the chili.
Place the dish in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.
Remove from the oven and let the chili pie rest for 5 minutes before serving. Optionally, sprinkle shredded cheddar cheese on top for an extra layer of flavor.
Cut into squares or scoop out servings and enjoy your quick and easy chili pie!
Nutrition Facts
Calories |
655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 19.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 354 mg | 27% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 902 mg | 19% | |
*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.
