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Healthy Bacon + Beef Chili Cornbread Casserole

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5 from 3 reviews

Healthy Bacon + Beef Chili Cornbread Casserole made with all gluten-free and dairy free-friendly ingredients. A delicious and easy meal to make for the whole family with a dreamy chili topped with homemade gluten-free cornbread.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins

Yield: Serves about 5

Ingredients

Scale

Chili:

  • 1/2 tablespoons avocado or olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 lb grass-fed beef (or use turkey or chicken)
  • 6 pieces of cooked bacon, diced (I make mine in oven)
  • 18 ounce jar of diced tomatoes
  • 5–6 ounces tomato paste
  • 1/2 teaspoon each of chili powder, paprika and cumin
  • Sea salt and black pepper to taste
  • 1 cup shredded cheddar cheese (or use dairy-free)

Cornbread topping:

Instructions

  1. Warm a 12-inch cast iron skillet with the avocado oil and begin cooking the onion and garlic on medium high heat for about 5 minutes
  2. Add in the beef and break into pieces using a wooden spoon or fork and cook until all brown (about 5-7 minutes)
  3. Add in the diced bacon, tomatoes, tomato paste and spices and mix in the skillet and cook over low heat for a few minutes as you prepare cornbread
  4. Preheat oven to 425 degrees and mix together the egg, milk, oil and sugar in a medium bowl until smooth
  5. Mix in the cornmeal and flour and baking powder and mix until smooth
  6. Remove skillet from heat and sprinkle cheese on top then evenly spread cornbread mixture on top of the chili in the skillet
  7. Bake in oven for about 18-20 minutes and serve while warm. You can serve with some additional cheese, sour cream or yogurt, avocado, anything you wish!

Notes

*Store leftovers in fridge for 5 days. I like to reheat in microwave as it is easiest

**I haven’t tested subs that aren’t listed above

  • Author: Rachel

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