Description
This Skillet Chili Cornbread Pot Pie combines the flavors of a classic chili with a golden cornbread topping baked in a skillet for a delicious one-pan meal.
Ingredients
Scale
Chili:
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 ounces) black beans (drained and rinsed)
- 1 can (15 ounces) kidney beans (drained and rinsed)
- 1 can (15 ounces) corn (drained)
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup tomato sauce
- 1 cup shredded cheddar cheese
Cornbread Topping:
- 1 box (8.5 ounces) cornbread mix
- 1 large egg
- 1/3 cup milk
Garnish:
- Chopped green onions or cilantro (optional)
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Sauté: In a large oven-safe skillet, heat olive oil, sauté onion, garlic, and brown ground meat.
- Season: Add spices, beans, corn, tomatoes, and sauce. Simmer.
- Add Cheese: Top with cheddar cheese.
- Prepare Cornbread: Mix cornbread batter and pour over chili.
- Bake: Bake for 20–25 minutes until cornbread is golden.
- Serve: Let cool, garnish with green onions or cilantro, and enjoy!
Notes
- For a spicier version, add a chopped jalapeño or increase the chili powder.
- You can use a homemade cornbread mix if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 8g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 95mg
