Cornbread Chili Pie

My cornbread Chili Pie is the perfect meal when you want something easy, hearty, and satisfying for your family. In just 30 minutes, you can have a warm, comforting dish that combines the rich flavors of chili with the golden sweetness of cornbread. It’s a one-pan meal, meaning less cleanup and more time to enjoy with family.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 22 minutes

Total Time: 27 minutes

Servings: 8 Servings

Calories: 606 kcal per serving

Ingredients

1 tbsp - Oil
1 - Onion
1 lb - ground beef
3 cloves - Garlic
28 ounces - Crushed Tomatoes
15 ounces - Pinto Beans
15 ounces - Red Kidney Beans
2 teaspoons - Italian Seasoning
2 teaspoons - Chili Powder
1 tsp - Onion Powder
1 tsp - Garlic Powder
½ tsp - All Purpose Seasoning Blend
8 ½ ounces - Cornbread Mix

Instructions

Place oil in a cast iron skillet over medium heat.
Once hot, add the onion and cook 2 minutes until soft and lightly golden. Remove to a small bowl.
Place the ground beef in the cast iron skillet and cook until browned throughout, about 8 minutes.
Once the ground beef is fully cooked, add the cooked onions and the minced garlic. Cook 2 minutes, then add the crushed tomatoes and drained beans. Stir well to combine.
Add seasoning and stir to distribute evenly. Continue to cook as you prepare the cornbread.
Preheat oven to 375F.
Pour the cornbread mixture over the chili, covering it completely.
Remove the cast iron skillet from the stove and place in the oven.
Bake for 10-15 minutes, until cornbread is golden and cooked through.

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