Cornbread Chili casserole

If you love cornbread with your chili, you will LOVE this cornbread chili
casserole! The most delicious chili is topped with buttery cornbread all in one
hearty, comforting dish! It can be made vegan, paleo, and is gluten-free!

Servings: 6

Author:

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Course:

Cuisine:

American

Keywords:

vegan chili chili recipe almond flour cornbread dairy-free cornbread gluten free cornbread paleo chili paleo cornbread

Instructions

1 Preheat oven to 350F. Dice your onion, zucchini, garlic, and bell pepper.
2 In a cast iron pan or large sauce pan, over medium heat, add a drizzle of olive
oil. Add the onion, minced garlic, and ground meat, if using, and cook until no
longer pink, breaking the meat up into small pieces as it cooks. Then add in the
zucchini, bell pepper, spices, broth, canned tomatoes, and beans.
3 Give everything a good stir, and bring it to a low simmer. Then place a lid over
the pan, allowing it to cook for 20 minutes or so to allow the veggies to
soften. After this, I like to taste the chili and adjust any seasonings!
4 While the chili is cooking, make the cornbread batter. Simply combine everything
in a bowl until no lumps remain. Remove the chili from the heat and carefully
pour the batter over top. Using a spatula, gently spread the batter over top of
the chili, trying not to mix it together.
5 Place the cast iron skillet into the oven and bake for 22-25 minutes until the
cornbread topping is completely golden. Then remove from the oven. If you don't
own a cast iron skillet or oven-safe pan, just dump the chili into a 9×13
casserole dish, then spread the cornbread batter over top, and bake!
6 Let it cool a few minutes, then serve! We like to top ours with dairy-free
cheese, sour cream, cilantro, jalapeno's, chives, and avocado!

Cornbread Chili casserole

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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