This is an easy comfort food recipe that looks impressive when you serve it. It’s easy to make gluten and dairy free if necessary, and it’s delicious any time of year.
\Like most of the recipes we develop, this one has plenty of room for customization. You can make it with meat, make it vegetarian, add more or different veggies and beans. You’ll need 2 eggs for the cornbread topping, or you can use a box mix and add the number of eggs on the box. Whatever is easiest – do it your way!
If you enjoy this recipe, you may also like our Sausage and Apple Pot Pie and our Easy Weeknight Pot Pie.
Chili Ingredients
1 pound ground beef, turkey, veggie beef, or veggie crumbles
1 medium onion, chopped
1 red or green bell pepper, seeded and chopped
2 or 3 cloves of garlic, minced
1- 2 teaspoons chili powder, depending on how you like it
1 teaspoon cumin
salt and pepper to taste
1 28 oz can crushed tomatoes
1½ cups fresh or frozen corn, thawed
1-2 baby zucchini, chopped or sliced into half rounds
1 can black beans, rinsed and drained
Cornbread Topping Ingredients
1 cup cornmeal
1 cup all-purpose flour or gluten free all purpose flour
1 teaspoon salt
1 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1 cup milk
2 eggs
6 tablespoons butter or dairy free butter, melted and cooled a bit
Instructions
Preheat oven to 375 degrees
Grease or spray a Dutch Oven, casserole dish, or baking dish with cooking spray. Set aside.
Place a large skillet over medium/low heat and sauté your “meat,” onion, and bell pepper until they’re soft and starting to brown.
Add the garlic and spices and cook, stirring, for another minute or so.
Add in the veggies and cook for another 5 minutes or so. Stir in beans. Pour the chili into your prepared baking dish (or leave it in your Dutch oven) and set aside.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and baking soda.
In a small mixing bowl, whisk together the milk, eggs and butter/dairy free butter. Add liquid to dry ingredients and mix until just combined. Pour batter over top of chili.
Bake for 30-35 minutes or until cornbread is lightly golden. Enjoy!