Go Back
When the temperatures drop and the days grow shorter, many of us seek solace in the warm embrace of comfort food. These meals not only nourish the body but also evoke cherished memories of family gatherings and cozy nights in. One dish that stands out in the realm of comfort food is chili—a robust, flavorful concoction that warms the soul. The Hearty Crockpot Chili with Cornbread Crust is a perfect embodiment of this genre, offering a delightful combination of rich flavors and satisfying textures with the added convenience of crockpot cooking.

Crockpot Chili with Cornbread Crust

Warm up your evenings with a Hearty Crockpot Chili topped with a fluffy cornbread crust. This comforting dish combines savory ground meat, aromatic vegetables, and a medley of spices that simmer all day for rich flavors. The sweet cornbread crust adds a delightful twist, making it a complete meal. Perfect for busy weekdays or cozy weekends, this easy-to-make recipe brings the family together around the table. Discover the joy of this satisfying bowl of goodness!
Print Recipe Pin Recipe

Ingredients
  

For the Chili:

1 lb ground beef (or turkey for a lighter option)

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper, diced (any color)

2 (14.5 oz) cans diced tomatoes (with juices)

1 can (15 oz) kidney beans, rinsed and drained

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 cup beef or vegetable broth

Optional toppings: shredded cheese, sour cream, green onions, cilantro

For the Cornbread Crust:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

1 large egg

Instructions
 

Prep the Ingredients: In a large skillet over medium heat, brown the ground beef (or turkey) until fully cooked, breaking it up with a spatula. Drain the excess fat if necessary.

    Combine Chili Ingredients: Transfer the cooked meat to your crockpot. Add the diced onion, minced garlic, bell pepper, diced tomatoes, kidney beans, black beans, corn, chili powder, cumin, smoked paprika, salt, black pepper, and broth. Stir until everything is well combined.

      Cook the Chili: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, allowing all the flavors to meld beautifully together.

        Prepare Cornbread Batter: About 30 minutes before the chili finishes cooking, preheat your oven to 400°F (200°C). In a large bowl, mix together the cornmeal, all-purpose flour, sugar, baking powder, and salt.

          Add Wet Ingredients: In a separate bowl, whisk together the milk, vegetable oil, and egg. Pour this mixture into the dry ingredients and stir just until combined. Do not over-mix; a few lumps are okay!

            Top the Chili with Cornbread: Once the chili has finished cooking, carefully spoon the cornbread batter over the top of the chili in the crockpot, spreading it evenly to cover the surface.

              Bake the Cornbread: Cover the crockpot with the lid and continue to cook the chili on high for another 30-45 minutes, or until the cornbread is set and golden on top.

                Serve: Carefully spoon out portions of the chili, ensuring you get some cornbread crust with each serving. Top with shredded cheese, sour cream, green onions, or cilantro, if desired.

                  Prep Time, Total Time, Servings: 20 minutes | 7 hours | 6 servings