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Chili Cornbread Pot Pies

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5 from 1 review

These Chili Cornbread Pot Pies are one of our favorite cozy comfort food recipes made healthy. The chili has triple protein but also hits the spot for cornbread lovers and is ready in under 30 minutes.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: 5-6 1x

Ingredients

Scale

Chili:

  • 1 lb ground beef (or sub chicken or turkey)
  • 1 small white onion, diced
  • 2 (15-ounce) cans of diced tomatoes 
  • 2 (15-ounce) cans of kidney beans or black beans, rinsed
  • 32-ounce bone broth (I used chicken)
  • 1.5 tablespoons chili powder
  • Cornbread mix of choice, prepared by instructions

Instructions

  1. Cook the meat. In a large pot or Dutch oven, add the ground beef and cook until browned. Remove from the pot and set aside.
  2. Sauté the onion. In the same pot, add the diced onion and cook for about 3 minutes, until soft and fragrant.
  3. Build the chili. Add the diced tomatoes, beans, bone broth, chili powder, and the cooked meat back to the pot. Stir everything together.
  4. Simmer. Bring to a boil, then reduce heat and let simmer for about 8-10 minutes so the flavors can come together.
  5. Prepare to bake. Ladle the chili into oven-safe bowls or ramekins (or even a cast iron skillet if making family-style).
  6. Top with cornbread. Spread a layer of your cornbread mix over each bowl of chili.
  7. Bake. Place the bowls on a baking sheet and bake at 375°F for about 20 minutes, until the cornbread topping is golden and cooked through.
  8. Serve and enjoy! Carefully remove from the oven and let cool slightly before digging in.

Notes

*Store leftovers in fridge for 3 days. Reheat in microwave as needed. If food prepping this, I recommend making the chili and cornbread separately

  • Author: Rachel Mansfield

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https://rachlmansfield.com/chili-cornbread-pot-pies/