Description
Hearty cornbread-topped chili pot pies bring comfort and warmth to dinner tables across America. Spicy, cheesy chili nestled beneath golden cornbread creates a perfect one-dish meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 pound ground beef or ground turkey
Beans:
- 2 cans (15 ounces / 425 grams) kidney beans, black beans, or pinto beans
Vegetables and Tomatoes:
- 1 can (14.5 ounces / 411 grams) diced tomatoes
Seasonings and Spices:
- 2 tablespoons chili seasoning
Topping:
- 1 package (8.5 ounces / 241 grams) cornbread mix or homemade cornbread batter
Cheese:
- 1 cup shredded cheddar cheese
Instructions
- In a spacious skillet, transform raw ground meat into a rich, caramelized foundation by searing until deeply browned and crumbly.
- Incorporate aromatic diced onions and minced garlic, stirring vigorously to release their intense flavors and infuse the meat with depth.
- Gently fold in robust beans, vibrant diced tomatoes, and a harmonious blend of bold chili seasonings, creating a complex flavor profile.
- Allow the chili mixture to gently simmer, letting ingredients meld and intensify, developing a thick, hearty consistency that promises comfort.
- Transfer the bubbling chili into individual rustic ramekins or a substantial family-style baking vessel, ensuring even distribution.
- Prepare the cornbread topping by whisking together a smooth, golden batter with a perfect balance of dry and wet ingredients.
- Carefully ladle and spread the cornbread mixture atop the chili, creating an even, promising layer that will transform into a crisp, golden crust.
- Position the assembled dish in a preheated oven, allowing the cornbread to rise and turn a tempting golden-brown while the chili underneath continues to bubble.
- Remove from the oven and let rest momentarily, allowing the intense heat to settle and flavors to harmonize.
- Serve immediately, breaking through the crisp cornbread surface to reveal the rich, hearty chili waiting beneath.
Notes
- Swap ground meat with plant-based crumbles or lentils for a vegetarian version that keeps the hearty texture and protein.
- Use gluten-free cornbread mix or almond flour to make this dish completely gluten-free and suitable for sensitive diets.
- Reduce sodium by choosing low-sodium beans and tomatoes, and control spice levels by adjusting chili seasonings to personal preference.
- Prepare chili filling ahead of time and store in refrigerator for quick assembly during busy weeknights, saving precious cooking time.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg