One-Skillet Hearty Chili and Cornbread

This one-skillet hearty chili with cornbread recipe includes black beans, kidney beans, cumin, chili powder, and unsweetened cocoa powder for flavor.

• 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

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

Step 3

Heat 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 beef is brown and onion is soft, 5 to 7 minutes. Drain grease.

Step 4

Reduce heat to medium; stir in kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, 1/2 teaspoon salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer; cook until heated through, about 5 minutes.

Step 5

Meanwhile, whisk flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.