Chili Cornbread Skillet
Simple ingredients and ready in about 30 minutes, this skillet is sure to be a hit with the whole family!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 Tbsp oil
- 1.5 pounds ground beef (or turkey)
- 1 bell pepper (any color is fine)
- 1 jalapeno (optional)
- ⅔ cup onion, diced (about 1 small)
- 1 can kidney beans, drained (no salt added)
- 1 can no salt added diced tomatoes – undrained
- 8 oz tomato sauce (optional)
- 1 tsp cumin
- 2 Tbsp chili powder
- 1 batch cornbread batter (use your favorite recipe)
Instructions
- Heat oil in a cast iron skillet or saute pan.
- Add remaining ingredients, except cornbread, and saute over medium heat until beef is cooked through. I make mine without the 8 oz of tomato sauce but if you prefer your chili a little more tomato based and liquidy you can add it.
- If using cast iron skillet, remove from heat and leave contents in skillet. If not, transfer to a 9×13 baking dish.
- Top with cornbread batter – you can spread evenly over the whole pan or just place dollops across the top.
- Bake at 400 degrees for 20-25 minutes or until cornbread is cooked and golden brown on top.
Find it online: https://www.theleangreenbean.com/chili-cornbread-skillet/
