Healthy Bacon + Beef Chili Cornbread Casserole
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 1x
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:
- 1 egg OR flax egg
- 1 cup non-dairy milk (I used full-fat coconut milk)
- 1/4 cup avocado oil
- 1/4 cup coconut sugar
- 1 cup cornmeal
- 1 cup gluten-free all purpose flour
- 3 teaspoons baking powder
Instructions
- 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
- Add in the beef and break into pieces using a wooden spoon or fork and cook until all brown (about 5-7 minutes)
- 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
- Preheat oven to 425 degrees and mix together the egg, milk, oil and sugar in a medium bowl until smooth
- Mix in the cornmeal and flour and baking powder and mix until smooth
- Remove skillet from heat and sprinkle cheese on top then evenly spread cornbread mixture on top of the chili in the skillet
- 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