Description
This hearty Skillet Chili Cornbread Pot Pie combines a savory chili base with a golden cornbread topping in one skillet for a comforting and satisfying meal.
Ingredients
Scale
Chili:
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 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) corn kernels, drained
- 1 can (15 ounces) diced tomatoes with green chilies
- 1/4 cup tomato paste
- 1/2 cup shredded cheddar cheese
Cornbread Topping:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
Instructions
- Preheat oven to 400°F (200°C). In a large oven-safe skillet, heat olive oil over medium heat. Add the ground meat and cook until browned. Add onion, garlic, and bell pepper; cook until softened. Stir in spices, beans, corn, tomatoes, and tomato paste. Simmer and top with cheese.
- For the cornbread topping: Whisk together cornmeal, flour, sugar, baking powder, and salt. Add milk, butter, and egg; pour over the chili. Bake until golden.
Notes
- You can make this dish vegetarian by omitting the meat and adding extra beans or veggies.
- For a spicier version, use hot diced tomatoes with green chilies or add chopped jalapeños.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 8g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 90mg
