Servings: 6 large servings 1x
Ingredients
chili ingredients
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 cup bell peppers, diced
- 1 lb ground beef
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tbsp salt
- 1/4 tsp smoked paprika
- 1 can (15oz) dark kidney beans, drained/rinsed
- 1 can (15oz) black beans, drained/rinsed
- 1 can (15oz) fire roasted tomatoes
- 2 tbsp tomato paste
- 1 cup beef broth
- 1 cup frozen corn
- 1 tbsp vinegar
Cornbread Ingredients
- 1 package cornbread mix (I like jiffy)
- 1 egg
- 1/2 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Heat oil in a large oven safe skillet over medium heat. Saute onions and peppers for 5 minutes and push to the side. Add in the ground beef and brown. Season beef with seasoning mixture while browning.
- Pour the rest of the chili ingredients into the skillet and stir to combine. Bring to a simmer and let it simmer for about 30 minutes, stirring occasionally.
- Preheat the oven to 400F and prepare cornbread topping. Mix cornbread according to package instructions – I usually do Jiffy corn muffin mix with extra milk and mix in 1 cup of shredded cheddar cheese.
- Turn the heat off the chili and spread the cornbread batter over the top of it. Cornbread will seem like a thin layer, but it will puff up in the oven.
- Bake for 20 minutes, until cornbread is cooked through. Let it cool some and serve!
Notes
- You can replace ground beef with ground chicken, ground turkey or a meatless crumble.
- Top chili pie with sour cream, pickled jalapeños, cilantro and green onions
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.