You know those times when you have the energy to cook something, but the thought of making multiple dishes to make up a whole meal is completely beyond you?? We obviously know this feeling well, so we packed everything we could think of into this one recipe, that way, once it’s cooking away we can wipe our hands of it and go get comfortable before putting dinner on the table.
Inspired by the time-tested classic, chicken pot pie, we decided to take things in a southwestern, Tex-Mex direction and turn our meal into a chili pot pie. We swapped beef chili in for chicken and used a hearty cornbread topping instead of the traditional, flaky crust. This stuff is ridiculously good. While you’re more than welcome to use store-bought chili – it’s definitely a huge timesaver – we figured we’d make a batch from scratch, then top it with some doctored up box mix cornbread. A little work in the beginning, followed up with an easy fix for some seriously good cornbread to complement the spicy, zesty flavors from the chili.
Speaking of spice, we went a little crazy with 2 tablespoons of chili powder; it really isn’t too spicy, but adds great flavor…if that sounds like too much though, feel free to go a little lighter with it. This all-in-one dinner is epically delicious and we know you’ll be hooked after the first time you make it. Find out and see for yourself!
Chili Cornbread Pot Pie
- 1 1/2 pounds ground beef
- 2 (8 oz.) cans tomato sauce
- 1 (10 oz.) can diced tomatoes with green chiles
- 1 (14 oz.) can kidney or pinto beans, rinsed and drained
- 1 (14 oz.) can black beans, rinsed and drained
- 1 yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 teaspoon oregano
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground pepper, to taste
- Cornbread Topping:
- 2 (8 oz.) packages cornbread mix
- 2 eggs
- 2/3 cup milk
- 1 (8 oz.) can creamed corn
- 1 cup cheddar cheese, grated, optional
- Preheat oven to 400º F.
- Heat olive oil in a large, ovenproof skillet over medium-high heat and sauté onion until softened and translucent, about 5 minutes.
- Stir in garlic and cook for another 1-2 minutes, or until fragrant.
- Add beef to onion and garlic mixture and cook until browned, 8-10 minutes, then season with chili powder, cumin, oregano, salt and pepper, and stir to combine.
- Add tomato sauce, diced tomatoes, and all beans and stir until mixed.
- Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes. Taste and adjust seasoning, if needed.
- While chili simmers, prepare cornbread by whisking together cornbread mix, eggs and milk in a large bowl. Once combined, fold in creamed corn and cheddar cheese, if using.
- Pour cornbread into skillet, on top of chili, and spread into an even layer.
- Place skillet in oven and bake cornbread is cooked through and chili mixture is bubbling, 20-25 minutes. Serve hot. Enjoy!