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A skillet filled with chili topped with a golden, cracked cornbread crust, sitting on a wooden surface with part of a white cloth visible under the handle.
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Cozy Chili Cornbread Casserole

This chili and cornbread casserole layers rich, savory chili under a super soft cornbread crust for the ultimate comfort meal.
Prep Time30 minutes
Cook Time18 minutes
Total Time48 minutes
Course: Dinner
Cuisine: American
Keyword: chili and cornbread casserole, chili cornbread casserole, ground beef cornbread casserole
Servings: 8 servings
Calories: 336kcal
Author: Ansley Beutler

Ingredients

For the chili

  • 1 tablespoon olive oil
  • 1 garlic clove - chopped
  • 1 white onion - chopped
  • 1 lb ground beef - I prefer lean
  • 1 tablespoon cocoa powder
  • 1 tablespoon maple syrup - or agave syrup or brown sugar
  • 1 teaspoon chili powder
  • 2 teaspoon oregano
  • 1 teaspoon sea salt
  • 1 green bell pepper - chopped
  • 15.25 oz corn - drained
  • 15 oz can black beans - drained
  • 14.5 oz diced tomatoes
  • 15 oz tomato sauce

For the cornbread (feel free to use boxed mix if needed)

  • 2 eggs
  • 1 cup almond milk - or milk of choice I have used 2% before
  • ¼ cup honey
  • 2 tablespoon olive oil
  • 1 tablespoon apple cider vinegar - sub. lemon juice if needed
  • 1 ½ cup cornmeal
  • 1 cup almond flour
  • ¼ cup tapioca flour
  • 1 tablespoon coconut sugar - or brown sugar
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt

Toppings (optional)

  • Greek yogurt or sour cream
  • Cheese shredded
  • Avocado sliced
US Customary - Metric

Instructions

  • In a large oven-proof skillet (at least 14 inch) or dutch oven, heat the olive oil, chopped garlic, and chopped white onion over medium. Stir constantly until the onions turn translucent and become soft.
    1 tablespoon olive oil, 1 garlic clove - chopped, 1 white onion - chopped
  • Next add the ground beef, cocoa powder, maple syrup, chili powder, oregano, and sea salt. Use a wooden spoon or spatula to brown the meat until it’s just barely pink.
    1 lb ground beef - I prefer lean, 1 tablespoon cocoa powder, 1 tablespoon maple syrup - or agave syrup or brown sugar, 1 teaspoon chili powder, 2 teaspoon oregano, 1 teaspoon sea salt
  • Add the chopped green bell pepper, corn, black beans, and diced tomatoes. Gently mix into the beef mixture to distribute. Pour in the can of tomato sauce and mix into the chili. Reduce the heat to low and allow the chili to simmer while you prepare the cornbread.
    1 green bell pepper - chopped, 15.25 oz corn - drained, 15 oz can black beans - drained, 14.5 oz diced tomatoes, 15 oz tomato sauce
  • Preheat oven to 375 F. In a mixing bowl, whisk together the eggs, milk, honey, olive oil, and apple cider vinegar. Mix well to combine, making sure to scrape along the bottom as the honey can sink.
    2 eggs, 1 cup almond milk - or milk of choice, ¼ cup honey, 2 tablespoon olive oil, 1 tablespoon apple cider vinegar - sub. lemon juice if needed
  • Fold in the cornmeal, almond flour, tapioca flour, coconut sugar, baking powder, baking soda, and sea salt into the wet ingredients until no flour clumps remain.
    1 ½ cup cornmeal, 1 cup almond flour, ¼ cup tapioca flour, 1 tablespoon coconut sugar - or brown sugar, 2 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt
  • Use a large cookie scoop or ¼ cup measuring cup to place dollops of the cornbread mix on top of the chili. Transfer the skillet to the oven and make for 18 - 20 minutes until the cornbread is golden brown.
  • Allow the casserole to set for 5 minutes before serving into individual bowls. Top with desired toppings and enjoy!
    Greek yogurt, Cheese, Avocado

Nutrition

Calories: 336kcal | Carbohydrates: 45g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 820mg | Potassium: 393mg | Fiber: 6g | Sugar: 14g | Vitamin A: 432IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 3mg