This cornbread chili casserole takes a classic hearty chili to the next level by topping it with buttery, crumbly cornbread, all in one comforting dish. Chili and cornbread are each fantastic on their own, but they’re even better together… like Sunday mornings and overnight cinnamon rolls. This dish comes together easily, and if you have an oven-safe skillet, it can go from the stove to oven in 1 pan. It’s versatile, as well—use the chili as a base for your favorite add-ins and preferred spice level.
. Those changes are reflected in the printable recipe below.
This dish is just what the doctor ordered when it’s cold outside and you’re craving something warm and nourishing. Thick, rich, and hearty, this cornbread chili casserole satisfies the taste buds and warms you from the inside out. It’s great reheated the next day, too! I make it several times every winter and it’s one of my favorite fall dinner recipes, too.
You’ll Love This Cornbread Chili Casserole
- Cornbread + chili, the perfect combo, together in 1 pan. (Like biscuit vegetable pot pie!)
- Easy to make and ready in 1 hour.
- Hearty and filling chili, packed with protein, vegetables, and loads of flavor.
- Lightly sweet, crumbly cornbread topping.
- No skillet? No problem! You can bake it in a casserole dish or large dutch oven.
- Make-ahead friendly, perfect for busy weeknights.
- Makes enough to feed a hungry group, or gift yourself with leftovers (for even busier weeknights)!
- Versatile, customizable recipe. See below.
Key Chili Ingredients & Possible Substitutions
- Protein: I use lean ground turkey, but you can use ground chicken or beef instead. See recipe Note for a vegetarian option.
- Vegetables: Chopped onion, jalapeño, and green bell pepper give this chili a lot of flavor, and work together as the base of the dish. Feel free to use another color bell pepper and/or leave out the jalapeño. You can also add 1 peeled and chopped sweet potato, about 1 cup, when you cook these vegetables.
- Tomato Sauce & Canned Diced Tomatoes: You can use canned or homemade tomato sauce—if using canned, you need 2 8-ounce cans. You also need a can of diced tomatoes.
- Beans: I use classic red kidney beans in this recipe, but black beans, pinto beans, or cannellini beans work as well.
- Chicken Broth: Just 1/2 cup of broth keeps the chili from becoming too dry as it bakes in the oven. Feel free to use vegetable broth instead, and if you don’t have either, water works (but you’ll lose a little flavor).
- Herbs and Spices: Equal amounts of dried oregano, chili powder, and cumin create that classic chili flavor; I don’t recommend leaving any out. This recipe is perfect for those of us who enjoy a teeny kick of fire in chili. But if you like super-spicy chili, a little more jalapeño and chili powder will do the trick. Taste as you go and adjust if desired. You can adjust the spices to your liking in my sweet potato turkey chili and slow cooker chicken chili, too.
- Brown Sugar: This ingredient is a MUST. You don’t need much, but the small amount balances out the salty, spicy, savory flavors everywhere else.
This Is a 1-Pan Meal
Start your chili on the stove.. The chili takes only about 25 minutes on the stove.
Mix the Cornbread Topping Together in 1 Bowl
Bake until the cornbread is golden brown, about 30–35 minutes.
This cornbread chili casserole is delicious served warm with your favorite chili toppings, such as shredded cheese, sour cream, avocado, and/or chopped green onions. I usually serve it with a crunchy green salad on the side, and dinner is done!
For another cooler weather dinner favorite, try my slow cooker turkey meatballs next.
Cornbread Chili Casserole Recipe
Ingredients You’ll Need
Instructions
- In a large ovenproof skillet that holds 3.5–4 quarts, such as this 12-inch skillet, heat the oil over medium heat for 1 minute. Add the ground turkey, onion, bell pepper, jalapeño, and garlic. Sauté until meat has cooked through, breaking up with a spoon as it cooks, about 10 minutes. Stir in the rest of the chili ingredients, and then reduce to medium-low heat. Cover and simmer for 15 minutes.
- Meanwhile, preheat the oven to 375°F (191°C).
- Whisk all of the cornbread ingredients together in a large bowl, including the optional corn. Remove the chili from heat and spread the cornbread batter on top.
- Bake, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.
- Spoon into bowls or onto plates and serve warm with optional toppings.
- Cover and store leftovers in the refrigerator for up to 1 week. I usually spoon it all into a reusable container. Reheat in a skillet over medium heat, or in the microwave as desired.
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