This chili cornbread casserole has a bottom layer of hearty, flavorful chili with beans and tomatoes topped with a layer of fluffy golden cornbread. It's the perfect cozy meal for fall!
I love a throw-it-all-together kind of meal, whether that's a skillet meal, a one pot pasta, a sheet pan dinner or a cozy casserole.
Today's chili cornbread casserole is a long-time favorite.
I've tweaked and played with the recipe over the years and it has settled into one of our go-to fall and winter time dishes.
Cause who doesn't like chili and cornbread together?
And having it all together? It feels like cheating and magic and dinner dreams come true all at the same time.
You basically make a thick chili, put that in the bottom of the pan, and then top it with a cornbread batter.
The oven then does a bit of sorcery and you get fluffy cornbread baked right on top of your chili.
Scoop it out, add your toppings and you are in dinner heaven!
Let's get cooking.
Ingredient Notes:
Ground turkey: I use a 93% lean ground turkey. You could also sub in lean ground beef if you prefer, just drain any excess grease.
Beans: I like the combination of black beans and pinto beans in my chili, but you could swap in kidney beans or use your own favorite combination of beans.
Diced tomatoes: I use a regular diced tomatoes (and a can of Rotel). You could swap in fire-roasted diced tomatoes for the regular or use petite diced if that's what you have on hand.
Veggies: If you are a veggie lover (like I am), feel free to add a diced zucchini to your chili and sauté it along with the onion and bell pepper.
Also worth pointing out: The cornbread batter is very runny. It will spread all the way out on your pan in a thin layer.
You might even think, is this just gonna sink in? I think the same when I've gone a year in between making this.
Have no fear, it bakes up beautifully on top and is a fluffy cornbread layer.
Chili + cornbread in a whole new way. I think you're gonna love this for a cozy, fall dinner.
Just don't forget to add your favorite chili toppings! Cheese, sour cream, jalapeños or hot sauce, all are welcome!
Everyone will be happy to sit down at the table and dig into this chili cornbread casserole deliciousness.
Enjoy!
XO,
Kathryn
Chili Cornbread Casserole
Ingredients
For the chili:
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 1 lb. lean ground turkey (I use a 93% lean turkey)
- 1 (15 oz.) can black beans, rinsed and drained
- 1 (15 oz.) can pinto beans, rinsed and drained
- 1 (14.5 oz.) can diced tomatoes
- 1 (10 oz.) can diced tomatoes and green chiles (such as Rotel)
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (or black pepper for less heat)
For the cornbread:
- 1 ¼ cups cornmeal
- ¾ cup all purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg, lightly beaten
- 1 ¼ cups skim milk
- 2 tablespoons canola oil
For serving:
- Shredded cheddar cheese, sour cream/Greek yogurt, sliced avocado, sliced green onions, chopped fresh cilantro, hot sauce, etc
Instructions
- Make the chili. Heat the oil in a large pot over medium heat. Add onion and bell pepper and saute for 5-6 minutes, until softened. Add garlic and saute an additional minute, until fragrant.
- Add the ground turkey. Cook until browned and cooked through, breaking up with a spoon or spatula as you cook, about 7-8 minutes.
- Stir in the remaining ingredients (beans, tomatoes and seasonings) and stir well to combine. Bring the chili to a boil, then reduce the heat to medium low and simmer for 15-20 minutes, until slightly thickened.
- Meanwhile, preheat the oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray.
- Make the cornbread. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate medium bowl, whisk the egg, milk and oil until well combined.
- Add the wet ingredients to the dry ingredients and stir to combine. The batter will be very liquid.
- Transfer the chili to the prepared baking dish and spread in an even layer; it'll be pretty thick. Top the chili with the cornbread batter and use a spoon to spread it evenly over the top of the chili. (Again, it's very liquidy and spreads out completely, that's OK and what we want.)
- Bake at 350 for 20-25 minutes, until the top of the cornbread springs back and is cooked through. Let the casserole stand for 5-10 minutes before cutting and serving so it can set up fully. Serve with desired toppings and enjoy!
Notes
Nutrition
Do you get on a chili kick in the fall like we do?
Check out this healthy white turkey chili, a family favorite, and this game day chili that I always make for the Superbowl.
And for some fun sides, try cheddar garlic drop biscuits or cornbread waffles.
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