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Best Easy One-Pot Beef and Bean Chili with Cornbread Crust

one-pot beef and bean chili with cornbread crust - featured image
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This one-pot chili with a built-in cornbread crust is comfort food that actually works for a busy family. It’s budget-friendly, kid-approved, and comes together in under an hour with minimal cleanup.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 cloves garlic, minced
  • 1 pound ground beef (85/15 lean-to-fat ratio)
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup beef broth
  • 1 box (8.5 ounces) cornbread mix (e.g., Jiffy)
  • 1 large egg
  • 1/3 cup milk
  • 1 tablespoon honey (optional)
  • 1/2 cup shredded cheddar cheese (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Position the rack in the middle of the oven.
  2. Heat the olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Add the diced onion and cook for 4-5 minutes until soft and translucent.
  3. Add the minced garlic and cook for 30 seconds, stirring constantly.
  4. Add the ground beef and cook for 6-8 minutes, breaking it into crumbles, until browned and no longer pink. Drain off excess fat, leaving about 1 tablespoon.
  5. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir and cook for 1 minute to toast the spices.
  6. Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Stir well, scraping up any browned bits from the bottom. Add the drained kidney beans and black beans. Stir to combine.
  7. Bring the chili to a simmer. Reduce heat to medium-low and let it simmer uncovered for 10 minutes, stirring occasionally. Taste and adjust seasoning.
  8. While the chili simmers, make the cornbread batter: In a small bowl, whisk together the cornbread mix, egg, milk, and honey (if using) until just combined. A few lumps are fine.
  9. Remove the chili from the heat. Drop spoonfuls of the cornbread batter over the top, then gently spread into an even layer with the back of a spoon.
  10. Sprinkle the shredded cheddar cheese over the cornbread batter, if using.
  11. Bake for 18-22 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Let cool for 5 minutes before serving.

Notes

For a gluten-free version, use a gluten-free cornbread mix and ensure broth and canned goods are certified gluten-free. For dairy-free, use dairy-free milk and skip the cheese or use dairy-free shreds. Swap ground beef for ground turkey or plant-based crumbles. To prevent cornbread from sinking, ensure chili is thick enough by simmering the full 10 minutes. Let the dish rest 5 minutes before serving. If cornbread browns too quickly, tent with foil.

Nutrition

Keywords: one-pot chili, beef and bean chili, cornbread crust chili, easy chili recipe, family dinner, comfort food, budget-friendly meal

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