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This easy dinner recipe of chili and cornbread is classic comfort food! Homestyle chili is topped with cornbread and baked in the oven until golden brown!
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Chili and Cornbread Casserole
Prep Time
20 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
 

This Chili and Cornbread Casserole is an easy weeknight meal!

Course: Dinner
Cuisine: American
Keyword: chili cornbread casserole
Servings: 6 -7 Large Servings
Author: Michelle
Ingredients
Chili
  • 1 Tbsp olive oil
  • 16 oz ground turkey (ground beef or ground chicken works as well)
  • 1 15 oz can black beans
  • 1 15 oz can pinto beans
  • 1 15 oz can kidney beans
  • 2 10 oz can diced tomatoes with green chilies
  • 1 cup corn (fresh or frozen)
  • 1 1/2 cups bell peppers, diced (I used a combination of yellow, red, and green)
  • 1 cup chicken stock
  • 1 Hunt's Recipe Ready "Pre-measure 2TBS" Paste Pouches
  • 1 1/2 Tbsp chili powder (If you prefer a spicier chili, feel free to add more chili powder)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
Cornbread
  • 1 14 oz box of cornbread
  • 1 cup milk
  • 1 egg
Toppings (Optional)
  • Diced fresh tomatoes
  • Diced Avocado
  • Sour Cream
  • Cheese
  • Salsa
  • Diced Green Onions
  • Cilantro
Instructions
  1. In a skillet over medium heat, cook ground turkey and olive oil together until the meat is cooked through. Set aside.
  2. In a large pot, pour in all beans (including the liquid in the can--it helps to thicken the chili)**, diced tomatoes with green chilies, corn, and bell peppers. Stir until combined.
  3. Add in ground turkey, and mix until combined. Next, add in chicken stock, Hunt's Recipe Ready "Pre-measure 2TBS" Paste Pouch, chili powder, salt, pepper, cinnamon, cumin, and oregano. Stir until well combined.
  4. Bring the chili to a boil on high heat. Once boiling, reduce the heat to low, and allow the chili to simmer for 20-30 minutes( stirring occasionally), until the liquid has reduced and the chili has thickened.
  5. Preheat oven to 350 degrees.
  6. In a bowl, mix together cornbread mix, egg, and milk. Set aside.
  7. Pour chili into a large casserole dish (I used 9x11 but 9x13 would work as well), spreading the chili in an even layer.
  8. Pour cornbread evenly across the chili, using a spatula to spread out the batter (some of the cornbread will mix with the liquid of the chili, which is fine).
  9. Bake for 25-30 minutes, or until the cornbread is golden brown and the chili is bubbling.
  10. Allow to cool slightly before serving.
  11. Add desired toppings, and serve.
  12. Enjoy!
Recipe Notes

**If you prefer to rinse your beans before cooking with them, then I would suggest adding another cup of chicken stock to the recipe.