Gluten Free Skillet Chili with Cornbread Topping Recipe
Winter and chili go hand-in-hand. And in my house, chili and cornbread go hand-in-hand. So, rather than bake a batch of cornbread separately, why not just do it all in one pan with this Gluten Free Skillet Chili with Cornbread Topping recipe?
Start with an oven-proof skillet – I used my trusty cast iron – and make the chili. Then, top it with a delicious cornbread batter – I used a gluten free cornbread mix from Hodgson Mill – and bake!
Dinner will be on the table quickly with this dish, and it’s so full of flavor that you’ll soon make it a go-to recipe.
Gluten Free Skillet Chili with Cornbread Topping Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium white or yellow onion diced
- 2 garlic cloves minced
- 1 pound lean ground beef
- 4 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ cup beef broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (12-ounce) package Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix
- 1 cup milk or dairy free milk of choice
- ½ cup vegetable oil
- 2 large eggs
Instructions
- Heat the olive oil in a large (9- or 10-inch) oven-proof skillet over medium-high heat. Add the onions and cook until tender and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the ground beef and cook, breaking up the beef with a spoon or spatula, and cook until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the diced tomatoes, chili powder, cumin, salt, pepper, oregano, pepper, beef broth, and kidney beans. Reduce heat and simmer for 15 minutes.
- Preheat the oven to 375 degrees.
- In a medium mixing bowl, combine the cornbread mix, milk, vegetable oil, and eggs. Mix well. Smooth over the top of the chili and bake for 30 minutes or until golden brown.
Nutrition
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