Easy Chili Cornbread Bake

Chili and cornbread go so well together, why not bake them in the same pan! I've been making this for years and my kids love it. I use ground turkey, but ground beef could be substituted if preferred. You can make this in individual 12- to 16-ounce casseroles if you prefer. Serve with tortilla chips and top with sour cream if desired.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 528 Calories

Ingredients

• 2 eggs
• ½ teaspoon ground black pepper
• ⅔ cup milk
• 1 cup shredded Cheddar cheese
• ½ cup chopped onion
• ½ cup chopped celery
• 1 (15 ounce) can tomato sauce
• ½ teaspoon ground cumin
• 1 tablespoon chili powder
• 1 pound lean ground turkey
• 2 (8.5 ounce) packages cornbread mix
• 1 (15 ounce) can cannellini beans, drained
• ½ teaspoon crushed red pepper (Optional)
• 1 (15 ounce) can chili beans with chili gravy

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

Cook turkey, celery, and onion in a skillet over medium heat until turkey is no longer pink, 5 to 7 minutes. Add chili powder, black pepper, cumin, and red pepper. Cook and stir for 2 minutes. Stir in tomato sauce, chili beans, and cannellini beans. Cook until heated through, about 5 minutes. Set aside.

Step 3

Combine cornbread mixes, milk, and egg in a bowl and mix well. Spoon batter into the prepared baking pan. Spoon turkey mixture over batter.

Step 4

Bake in the preheated oven, uncovered, until edges of cornbread are nicely browned and center appears to be set, about 20 minutes. Remove from oven and sprinkle Cheddar cheese on top. Return to the hot oven and bake until cheese is melted, 5 to 10 minutes more.