This Crockpot Chili and Cornbread recipe is perfect for family getaways, especially when you’re staying at a cabin. It’s incredibly easy—just set it and go! With minimal prep, you can enjoy a delicious meal that slowly cooks while you enjoy your time with family. Adding cornbread batter on top makes it a one-pot meal that’s both hearty and satisfying. Plus, you can pop it in the oven for a crispier cornbread topping if you prefer.
Crockpot Chili and Cornbread
Ingredients:
- 1 TBS olive oil
- 1 medium yellow onion -diced
- 1 green bell pepper, diced
- 1 large carrot, diced into small pieces
- 2 cloves minced garlic
- pound lean ground beef OR turkey
- 2 1/2 TBS chili powder
- 2 TBS ground cumin
- 1 tsp oregano
- 1 tsp paprika
- 1 15 oz can diced tomatoes
- 15 oz can red kidney beans, drained and rinsed
- 1 15 oz can pinto beans, drained and rinsed
- 1 8 oz can of tomato sauce
- 2 cups beef broth
- 1 1/2tsp salt
- 1 box jiffy corn bread mix
- 1/2 cup shredded cheddar cheese
Directions:
- Spray crockpot with olive oil spray. Add all ingredients, except corn bread mix to the crockpot. Gently mix. Cook on low for 4 hours. Stirring occasionally.
- Mix corn bread mix according to package instructions. Add cheese to the mix if desired (its so yummy!)
- Stir chili well, and taste. Add salt if needed. Pour cornbread batter on top of chili, and spread out with a spatula.
- Replace lid, and cook for about an hour on high, or until you can pierce cornbread with afork with no residue OR
- After pouring cornbread batter on top, place crockpot (without lid) in 400 degree oven for 20 minutes.
- Add toppings and enjoy!
Click HERE for a Downloadable Recipe Card!
Hi I’m Teresa!
I’m a mom to three, a wife and a physician assistant. I also have a degree in Nutritional Sciences and I love sharing all things life with you! I am passionate about empowering you through education, sharing all my fave products and items that have made life better and creating content to give you value!
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