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Chili Cornbread Casserole Recipe

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3.9 from 89 reviews

This hearty Chili Cornbread Casserole combines a savory ground turkey chili with zesty spices, tender red beans, and diced tomatoes, all topped with a golden, fluffy cornbread crust. Perfect for a comforting family dinner, this casserole is packed with flavor and easy to make using simple pantry ingredients.

Ingredients

Seasoning Mix

  • 1 tablespoon Chili Powder
  • 1 teaspoon Salt
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Ground Cumin
  • ¼ teaspoon Black Pepper to taste
  • Pinch of Cayenne Pepper (optional)

Chili

  • 1 tablespoon Canola Oil (or any flavorless oil with a high smoke point)
  • 1 Medium Onion, finely diced
  • 3-4 Garlic Cloves, minced
  • 1 Pound Ground Turkey (85/15 lean)
  • 2 cups Chicken Broth
  • 14-14.5 ounce can Diced Tomatoes
  • 15-16 ounce can Red Beans, drained and rinsed

Cornbread Topping

  • 8.5 ounce Box Cornbread Mix (such as ‘Jiffy’ Corn Muffin Mix)
  • ⅓ cup Whole Milk
  • 1 Egg

Instructions

  1. Prepare the seasoning mix: In a small bowl, combine chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper if using. Stir well to blend the spices evenly.
  2. Sauté onions: Heat the oil in a large pot over medium heat. Add the finely diced onions and cook for 4-5 minutes, stirring frequently, until softened.
  3. Add garlic: Add the minced garlic cloves to the pot and cook for 1 minute, stirring continuously to avoid burning.
  4. Cook ground turkey: Increase the heat to medium-high. Immediately add the ground turkey and sprinkle the seasoning mix over it. Stir well to coat the meat with the spices and onion mixture.
  5. Brown the turkey: Press the turkey into a flat layer in the pot and let it cook undisturbed for 3 minutes. Stir and break up large pieces, then flatten it again and cook another 3 minutes until browned and the liquid has evaporated.
  6. Add liquids and beans: Pour in the chicken broth, diced tomatoes, and drained, rinsed red beans. Stir everything together thoroughly.
  7. Simmer the chili: Bring the mixture to a boil, which will take about 4-5 minutes, then reduce heat to medium-low. Cover and let simmer for 30 minutes, stirring occasionally.
  8. Thicken the chili: Remove the lid and continue cooking uncovered for an additional 10-20 minutes, stirring often, until the chili thickens to a saucy consistency rather than soupy.
  9. Adjust seasoning: Taste the chili and add additional salt if desired; the recipe typically does not require more.
  10. Preheat oven and prepare cornbread: Remove the chili from heat and let it cool slightly. Preheat the oven to 400°F (200°C). Prepare the cornbread mix according to the package instructions with milk and egg.
  11. Assemble the casserole: Spread the chili evenly in a casserole dish. Gently spoon the prepared cornbread batter on top, spreading it evenly but without mixing it into the chili.
  12. Bake: Bake the casserole in the preheated oven for 15-20 minutes until the cornbread topping is golden brown. Rotate the dish halfway through baking if your oven has hotspots for even browning.
  13. Rest and serve: Allow the casserole to rest for 15-20 minutes after baking to let it set before serving.

Notes

  • Using ground turkey with 85/15 fat ratio provides good flavor and moisture balance.
  • If you prefer a vegetarian version, substitute turkey with plant-based crumbles and use vegetable broth.
  • The chili can be made a day ahead; it often tastes even better after resting.
  • For spicier chili, increase cayenne pepper or add chopped jalapeños when sautéing onions.
  • If you don’t have a casserole dish, a deep oven-proof skillet works well.
  • Letting the casserole rest after baking helps the cornbread set and makes for cleaner slices.

Find it online: https://flavorspath.com/chili-cornbread-casserole-recipe/