Chili Cornbread Casserole
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!
Yield: 8 servings
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!
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Notes
Chili: If you have a favorite chili recipe you’d like to substitute, I think that would work. Just omit any broth so it’s not very liquidy; you want a thick, hearty chili to serve as the base of this casserole.
Milk: I use skim milk for the cornbread because that’s what we have on hand. You could also use a 2% or whole milk for additional richness, if desired.
Prep ahead: You can make the chili part of the recipe in advance if needed. Place it in the casserole dish, cover and refrigerate for up to 2 days. Bring to room temperature, make the cornbread batter, top the chili with the cornbread and then bake when ready.
Leftovers, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat individual servings in the microwave until hot.
Nutrition
Calories: 333kcal | Carbohydrates: 38g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 602mg | Potassium: 511mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1287IU | Vitamin C: 18mg | Calcium: 139mg | Iron: 4mg
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