One-Skillet Hearty Chili and Cornbread

This hearty one-skillet chili with cornbread is the perfect blend of ease and comfort with minimal prep, making it ideal for a cozy evening at home.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 379 Calories

Ingredients

• 2 teaspoons baking powder
• 1 tablespoon brown sugar
• 1 teaspoon unsweetened cocoa powder
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 (15 ounce) can tomato sauce
• 1 pound ground beef
• 1 large egg, lightly beaten
• 2 tablespoons salted butter, softened
• 1 (15.5 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can water
• 5 tablespoons cornmeal
• 0.5 cup milk
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.5 teaspoon garlic powder
• 0.75 cup all-purpose flour
• 0.25 cup white sugar
• 0.5 teaspoon onion powder
• 0.5 teaspoon dried oregano
• 0.25 teaspoon ground paprika
• 0.25 teaspoon cayenne pepper
• 0.25 teaspoon vanilla extract
• 0.5 large onion, diced

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.

Step 3

Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.

Step 4

Preheat a large, oven-safe skillet over medium-high heat, rotating occasionally until hot, 5 to 8 minutes. Add ground beef and onion. Cook and stir until meat is brown, and onion is soft, 5 to 7 minutes. Drain grease.

Step 5

While the chili is heating, make the cornbread by whisking flour, cornmeal, sugar, baking powder, and salt together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.