Cheesy Cornbread-Topped Chili
featured in 6 Hearty Chili Recipes
This Cheesy Cornbread Topped Chili is a hearty and comforting meal that's perfect for chilly nights. The cornbread topping adds a crunchy texture to the spicy chili underneath, and the melted cheese takes it to the next level.
Tasty Team
97% would make again
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Total Time
55 minutes
55 min
Prep Time
20 minutes
20 min
Cook Time
35 minutes
35 min
Ingredients
for 6 servings
Chili
- 2 cups onion (300 g), diced
- 2 cups celery (450 g), diced
- 2 cups red pepper (200 g), diced
- 2 cups carrot (245 g), diced
- 15 oz fire-roasted tomato (120 g)
- 15 oz red kidney bean (420 g)
- 15 oz chickpeas (420 g)
- 15 oz black beans (425 g)
- 15 oz corn (425 g)
- 1 package taco seasoning
- salt, to taste
- pepper, to taste
Cornbread
- 1 box cornbread mix, prepared
- 2 cups mexican blend cheese (200 g)
Garnish
- fresh cilantro
- sour cream
Nutrition Info
- Calories 664
- Fat 17g
- Carbs 101g
- Fiber 23g
- Sugar 22g
- Protein 33g
Estimated values based on one serving size.
Preparation
- Saute onions, celery, red peppers, and carrots in a pan. Salt and pepper to taste.
- Mix in package of taco seasoning.
- Add fire-roasted tomatoes, kidney beans, chickpeas, black beans, and corn.
- Simmer for 15 minutes.
- Preheat oven to 375˚F (190˚C).
- Prepare boxed cornbread mix according to box instructions, then fold in the cheese.
- Spread cheesy cornbread batter over chili.
- Bake at 375˚F (190˚C) for 20 minutes.
- Let cool for a few minutes, then garnish with sour cream and cilantro
- Enjoy!
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