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As the weather turns chilly, the craving for warm, hearty meals becomes irresistible. One dish that stands out in the realm of comfort food is chili. Known for its rich flavors and satisfying warmth, chili has earned its place as a staple in many households. But what if we told you that there’s a way to elevate this classic dish? Enter the Hearty Crockpot Chili with Cornbread Crust—a delightful twist that combines the robust, savory notes of chili with a warm, fluffy cornbread topping. This dish not only warms the soul but also brings a unique texture that takes your chili experience to new heights.

Crockpot Chili with Cornbread Crust

Warm up your chilly evenings with a Hearty Crockpot Chili topped with a fluffy cornbread crust! This comforting dish marries rich, savory chili flavors with a light and golden cornbread layer, redefining your classic chili experience. Perfect for busy weeknights, just set your crockpot and let it work its magic. Packed with nutritious ingredients and customizable spice levels, this meal will please everyone at the table. Discover the joy of simple, delicious comfort food!

Ingredients
  

For the Chili:

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, minced

1 bell pepper (red or green), diced

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

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

1 can (15 oz) diced tomatoes (with juices)

2 tablespoons tomato paste

2 cups beef or vegetable broth

1 tablespoon chili powder (adjust to taste)

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

For the Cornbread Crust:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil

2 large eggs

Instructions
 

Prepare the Chili: In a skillet over medium heat, brown the ground beef or turkey until fully cooked. Drain excess grease. Add the cooked meat to the crockpot.

    Add Vegetables: To the crockpot, add the diced onion, minced garlic, and bell pepper.

      Incorporate Beans and Tomatoes: Stir in the kidney beans, black beans, diced tomatoes with juices, and tomato paste.

        Season: Pour in the broth and add chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine all the ingredients.

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

            Make the Cornbread Crust: In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, combine milk, vegetable oil, and eggs. Gradually stir the wet mixture into the dry ingredients until just combined.

              Prepare for Baking: After the chili has cooked, carefully ladle the chili into a greased baking dish or keep it in the crockpot if it has a removable insert suitable for the oven.

                Add Cornbread Topping: Pour the cornbread batter over the chili, spreading it evenly.

                  Bake: If you opted to transfer to an oven-safe dish, preheat your oven to 400°F (200°C) and bake for 20-25 minutes or until the cornbread is golden brown and a toothpick inserted in the center comes out clean. If using the crockpot, switch to the high setting and let cook covered for an additional 30 minutes.

                    Serve: Remove from oven or turn off the crockpot and let it sit for a few minutes before serving. Enjoy your hearty chili topped with delightful cornbread crust!

                      Prep Time: 20 minutes | Total Time: 6-8 hours (including cooking) | Servings: 6-8 servings