Why I Love This Recipe

A big pot of chili is always a good idea, especially when there’s homemade cornbread involved. This is the kind of meal that’s easy to throw together, fills the house with the best smell while it simmers, and somehow tastes even better the next day. Whether you’re making it for a cozy weeknight dinner, game day, or meal prep, it’s one of those recipes you’ll come back to all season long.

Enjoying The Leftovers

The leftovers might be my favorite part of this recipe. The chili develops even more flavor overnight, making it perfect for lunches throughout the week. Serve it with leftover cornbread, spoon it over a baked potato, or use it to make chili cheese fries or nachos.

Storing

Store the chili in an airtight container in the refrigerator for up to 4 days. Keep the cornbread in a separate airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days.

Reheating

Reheat the chili on the stovetop over medium-low heat or in the microwave until hot, adding a splash of broth or water if it has thickened. Warm the cornbread in a 300°F oven for 5-10 minutes or for a few seconds in the microwave before serving.

Two bowls of chili with avocado and sour cream on top with a side of cornbread.
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Chili and Cornbread

Rich, hearty chili made with ground beef, beans, corn, fire-roasted tomatoes, and warm spices pairs perfectly with soft, homemade cornbread for the ultimate comfort food meal. This easy chili and cornbread recipe is great for family dinners, game days, meal prep, and freezes beautifully for future cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
US M
Servings 6

Ingredients

  • 1 lb ground beef
  • 1, 15 oz can crushed fire-roasted tomatoes
  • 1 tbsp avocado oil
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can corn
  • 1 can tomato paste
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 1 tbsp minced garlic
  • 1 cup chicken stock
  • 1 tbs oregano
  • 2 tsp cumin
  • 2 tsp salt
  • 1 tsp white pepper
  • 1 tsp paprika
  • 2 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
For the cornbread
  • Box cornbread mix of choice plus milk, oil, and egg, per box instructions
  • 1 bag frozen roasted corn
Optional garnishes
  • Sour cream
  • Avocado
  • Shredded cheese
US – M

Instructions

  • Preheat a large pot to medium heat and add avocado oil.
  • Add in the ground beef and cook until brown. About 7-10 minutes.
  • Once the meat is cooked, add the red onion, red bell pepper, minced garlic, and the seasonings. Mix well and saute for 2-3 minutes.
  • Next add the chicken stock, beans, crushed tomatoes, and tomato paste to the pot and stir well.
  • Cover and simmer for about 30-35 min (the longer you simmer the better the flavors are)
  • Cook the cornbread according to the package instructions.
  • While the chili is simmering, add the frozen corn to a large skillet and heat for 5-7 minutes until hot.
  • Once the chili is done, taste it and add more salt and pepper as needed.
  • Serve immediately and top with roasted corn, shredded cheese, avocado, and sour cream.

Equipment

large pot
cutting board
measuring cups

Nutrition Per Serving

Calories: 377kcal | Carbohydrates: 49g | Protein: 29g | Fat: 9g | Fiber: 12g