Chili Cornbread Skillet

Chili and cornbread are cooked together in a cast iron skillet in this easy skillet dinner! The bean-based vegetarian chili uses mostly pantry staples and comes together quickly.

This chili cornbread skillet asks the question: why make chili and cornbread separately when you can make them together in one skillet?

Inspired by classic chili flavors (think three bean chili or quinoa chili), this recipe has a hearty base of beans and tomatoes topped with homemade cornbread.

It's not as liquidy as traditional chili, so think of it more as a reduced version akin to these stewed red beans.

This recipe just requires one 12-inch cast iron skillet, because the cornbread is cooked on top of the chili base. That way every serving of chili has the perfect amount of cornbread with it!

Jump to:

• Ingredients
• Step-by-step instructions
• Cassidy's tips
• Storage tips
• More easy skillet meals
• Recipe
• Comments

Ingredients

• Onions and peppers: I use sweet yellow onion and green pepper, but you can get away with any variety of onion and bell pepper. Feel free to add a jalapeno for a kick of spice.
• Tomato paste and crushed tomatoes: This creates the rich tomato-y base. I love using fire-roasted crushed tomatoes, but regular tomatoes work just as well.
• Beans: Pinto and light red kidney beans are the main protein here. Black beans, dark red kidney beans, etc. also work if that's what you already have on hand.
• Corn: Adds a pop of sweetness and texture. An equal amount of thawed frozen corn or fresh sweet corn also works.
• Corn meal: This recipe is written for fine cornmeal, but medium cornmeal works if that's all you have on hand. Just note that the batter will have more texture and be slightly grittier.

Step-by-step instructions

Equipment notes: This recipe requires a 12-inch cast iron skillet or another oven-safe skillet. If you don't have an oven-safe skillet, see tips below.

1. Heat a 12-inch cast iron skillet or other oven-safe skillet over medium heat. Drizzle with canola oil. Once hot, add onions, peppers, and salt. Sauté until softened and golden, 6 to 8 minutes.
2. Add the tomato paste, garlic, and half of the corn. Sauté another 2 to 3 minutes or until the garlic is aromatic, stirring frequently to avoid burning. Add in the spices and cook for 30 seconds. Add the crushed tomatoes and drained beans. Reduce heat to low and let simmer while assembling the cornbread.
3. Preheat the oven to 400°F. To make the cornbread, mix milk and vinegar in a 2-cup or larger liquid measuring cup. Leave for 10 minutes, or until thickened. Whisk in the egg and canola oil. In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt. Pour in the wet ingredients, folding with a spatula until just combined. Fold in cheese.
4. Flatten the chili mixture in the skillet. Pour the cornbread batter on top. Bake at 400°F for 18 to 20 minutes, or until golden brown and crackled on top. If the cornbread is browning too quickly, cover with foil. Remove from the oven and garnish with chopped cilantro, jalapeño, and dollops of sour cream.

Cassidy's tips

• No oven-safe skillet? Transfer the chili to an 8x11-inch or similarly sized baking dish. Top with the cornbread. Check the cornbread at 15 minutes and continue baking until it's golden and crackled on top.
• I love adding corn and cheese to the cornbread to jazz it up a bit, but they can be omitted if you prefer a standard cornbread recipe.
• The cornbread works well as a standalone recipe. Bake at 400F for 18-20 minutes in a well-greased skillet or baking dish, ideally 12x12 inches or similarly sized.
• For a vegan option, use my one bowl vegan cornbread instead of the one written in this recipe. Bake at 400F for 25-30 minutes, or until golden and crackled on top.
• The apple cider vinegar in the cornbread is optional, but helps to create a buttermilk-esque texture by helping with leavening and adding tenderness to the cornbread. It's inspired by this method to make vegan buttermilk.

More easy skillet meals

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