If you love cornbread with your chili, you will LOVE this cornbread chili casserole! The most delicious chili is topped with buttery cornbread all in one hearty, comforting dish! It can be made vegan, paleo, and is gluten-free!

Chili cornbread pie, chili cornbread casserole, whatever you want to call it, this cozy dinner will quickly become a staple! When it’s cold outside and you’re craving something warm and nourishing, this hearty cornbread chili casserole will satisfy your taste buds while warming you up from the inside out! It’s amazing reheated the next day, too! This recipe is baked in a cast iron pan or a large baking dish, making it INCREDIBLY easy. The chili comes together on the stovetop, the cornbread batter is poured over top, then it’s baked! The top of the cornbread gets perfectly golden and buttery.

This chili is so versatile and can be made to fit any dietary need. Today i’m sharing a paleo cornbread recipe that Thomas and I actually prefer to regular cornbread. However, feel free to use your favorite cornbread recipe in place of this if desired! The chili can be made vegan by leaving out the meat and dairy-free by using dairy-free cheese and sour cream (if desired! These are totally optional). If you love casseroles, try my healthy chicken broccoli rice casserole!

Cornbread chili casserole recipe video

Why you’ll love this recipe

  • Easy – Made in a skillet, this recipe comes together quickly and easily and is make-ahead friendly, saving time on busy weekdays! It can be ready in an hour, from scratch!
  • Nutritious – Chili can make a nutrient-dense, high protein meal option! It’s packed full of protein, fiber, and vegetables to get in all the nutrients while keeping you full and satisfied.
  • Great to feed a crowd – This makes a large batch that is perfect for feeding families or large groups!
  • Versatile & customizable
  • If you don’t have a cast iron skillet, you can bake it in a casserole dish or large dutch oven.

You can change the chili recipe up to suit your preferences, spice/heat levels, and/or dietary requirements. For example, replace the ground turkey with beef, chicken, a plant-based option, or use more beans. You can switch up what type of beans you use, as well as the vegetables and spices, too!

  • Paleo cornbread chili casserole: Leave out the beans!
  • Vegan cornbread chili casserole: Omit the meat and use a vegan cornbread recipe for the topping!
  • Gluten-free cornbread chili casserole: This recipe is already gluten-free but you can also use another gluten-free cornbread recipe that uses cornmeal.

1-pan meal

An oven-safe cast iron skillet is ideal for this recipe, because you can cook the chili in it, top it with cornbread batter, and transfer it straight to the oven! You will need a small mixing bowl to mix together the cornbread batter! I love my Our Place cast iron pan!

If you don’t have a skillet, simply cook the chili on the stove in a large pot and then transfer it to a greased 9x13in casserole dish (about 3.5–4 quarts).

a bowl of Cornbread Chili casserole

How to make Cornbread Chili casserole

Full ingredients & measurements are in the recipe card at the bottom of the post!

Equipment

key Ingredients

  • Protein: Ground beef, turkey, chicken, bison, etc. all work great! You can also skip the protein to keep the chili vegan!
  • Beans: Navy beans, chili beans, etc. all work. Use your favorites!
  • Veggies: I like to use a mix of onions, bell pepper, and zucchini, but you can add in anything you like!
  • Seasonings: Sea salt, pepper, chili powder, cumin, oregano, chipotle powder (totally optional) and nutritional yeast (also optional).
  • Can of diced tomatoes
 Cornbread Chili casserole

For the paleo cornbread topping: Feel free to use a real cornbread recipe! However, this one is gluten-free, corn-free, and paleo friendly! Note: You need a mix of the flours to create the PERFECT texture. Do NOT try subbing any of them – it won’t work out!

  • Almond flour
  • Tapioca flour
  • Coconut flour
  • Ghee, grass-fed butter, vegan butter, or avocado oil
  • Eggs
  • Full-fat canned coconut milk: I have not tried subbing another milk. You want the fat content from the full-fat coconut milk! You can save leftover coconut milk for smoothies, sauces, etc.
  • Honey & coconut sugar or monk fruit
  • Pantry staples: baking powder, baking soda, sea salt

Steps to make Cornbread Chili casserole

  • Make the chili: In a cast iron pan or large sauce pan, add a drizzle of olive oil. Add your ground meat and cook until no longer pink. Then add in the veggies, spices, broth, canned tomatoes, and beans.Give everything a good store, then place a lid over the pan, allowing it to cook for 20 minutes or so to allow the veggies to soften. Taste and adjust the seasonings as you’d like.
  • Mix the cornbread topping: While the chili is cooking, make the cornbread batter. Simply combine everything in a bowl until no lumps remain. Remove the chili from the heat and carefully pour the batter over top. Using a spatula, gently spread the batter over top of the chili, trying not to mix it together.
  • Bake: Place the cast iron skillet into the oven and bake for 22-25 minutes until the cornbread topping is completely golden. Then remove from the oven. If you don’t own a cast iron skillet or oven-safe pan, just dump the chili into a 9×13 casserole dish, then spread the cornbread batter over top, and bake!
  • We like to top ours with dairy-free sour cream, chives, and dairy-free cheddar cheese or a drizzle of honey!
gluten-free, healthy Cornbread Chili casserole

FAQ’s & variations

  • Can you use boxed cornbread? Totally! Whatever is easiest! You’ll simply prepare the batter & pour it on top of the chili, then bake.
  • This is optional, but you can mix in a little cheese before pouring on the cornbread batter.
  • For a fall inspired chili, add cubed sweet potato, pumpkin, or squash.
  • Add in some diced chiles or jalapenos to your cornbread batter before adding it to the top of the chili for extra flavor!

More healthy Meals to try

Cornbread Chili casserole

If you love cornbread with your chili, you will LOVE this cornbread chili casserole! The most delicious chili is topped with buttery cornbread all in one hearty, comforting dish! It can be made vegan, paleo, and is gluten-free!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, lunch, Main Course
Cuisine American
Servings 6

Ingredients
  

Chili

  • 1 lb ground meat of choice (beef, bison, turkey)
  • 1 yellow onion
  • 1 medium zucchini
  • 2 garlic cloves
  • 1 bell pepper
  • 1 can crushed tomatoes
  • 1 can kidney beans, rinsed & drained (I used a can of Siete Charro beans & it was delicious!)
  • 1 28-ounce can diced tomatoes or crushed tomatoes
  • 1/2-3/4 cup bone broth or veggie broth
  • 3 tbsp chili powder
  • 2 tsp cumin
  • 1 tsp oregano
  • 2 tsp chipotle powder (optional)
  • 1 nutritional yeast (optional!)
  • 1 tsp sea salt & good pinch of black pepper

Paleo "Cornbread" (Feel free to use any cornbread recipe!)

  • 1 1/2 cups almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 cup full-fat canned coconut milk
  • 2 tsp apple cider vinegar or lemon juice
  • 3 eggs, room temp
  • 5 tbsp ghee, vegan butter, melted (or avocado oil) (Butter will give the best flavor!)
  • 1/4 cup honey
  • 2 tbsp coconut sugar or monk fruit
  • 2 tbsp coconut sugar or monk fruit
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Toppings (optional)

  • sour cream
  • cheese, of choice
  • cilantro, diced green onion & jalapeno
  • sliced avocado

Instructions
 

  • Preheat oven to 350F. Dice your onion, zucchini, garlic, and bell pepper.
  • In a cast iron pan or large sauce pan, over medium heat, add a drizzle of olive oil. Add the onion, minced garlic, and ground meat, if using, and cook until no longer pink, breaking the meat up into small pieces as it cooks. Then add in the zucchini, bell pepper, spices, broth, canned tomatoes, and beans.
  • Give everything a good stir, and bring it to a low simmer. Then place a lid over the pan, allowing it to cook for 20 minutes or so to allow the veggies to soften. After this, I like to taste the chili and adjust any seasonings!
  • While the chili is cooking, make the cornbread batter. Simply combine everything in a bowl until no lumps remain. Remove the chili from the heat and carefully pour the batter over top. Using a spatula, gently spread the batter over top of the chili, trying not to mix it together.
  • Place the cast iron skillet into the oven and bake for 22-25 minutes until the cornbread topping is completely golden. Then remove from the oven. If you don't own a cast iron skillet or oven-safe pan, just dump the chili into a 9×13 casserole dish, then spread the cornbread batter over top, and bake!
  • Let it cool a few minutes, then serve! We like to top ours with dairy-free cheese, sour cream, cilantro, jalapeno's, chives, and avocado!

Video

Notes

Try adding in a can of diced green chiles or jalapeños to your cornbread batter before adding it to the top of the chili for extra flavor!
Feel free to use a real cornbread recipe! However, this one is gluten-free, corn-free, and paleo friendly! Note: You need a mix of the flours to create the PERFECT texture. Do NOT try subbing any of them – it won’t work out!
Leftovers are great stored in the fridge and reheated for up to 3 days.
Keyword almond flour cornbread, chili recipe, dairy-free cornbread, gluten free cornbread, healthy chili, paleo chili, paleo cornbread, vegan chili

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