One Pan Cornbread Chili Skillet
Ingredients
- 1 Tablespoon olive oil
- 1 lb ground beef
- 1 cup diced onion
- 1 cup diced bell pepper
- 1 cup diced & peeled sweet potato
- 1 cup chicken broth
- 1 can diced tomatoes, drained
- 1 can kidney beans, drained and rinsed
- 3 tbsp tomato paste
- 1/4 cup cheese
Spices
- 2 tsp chili powder
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1/2 tsp paprika
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/4 tsp fresh ground pepper
Cornbread topping
- 8.5 ounce container of cornbread mix
Preparation
In a large ovenproof skillet, heat the oil over medium heat for 1 minute. Add the ground beef, onion, and bell pepper. Sauté until meat has cooked through, breaking up with a spoon as it cooks, about 10 minutes. Stir in the rest of the chili ingredients, and then reduce to medium-low heat. Cover and simmer for 15 minutes.
Meanwhile, preheat the oven to 375°F.
Whisk all of the cornbread ingredients together in a large bowl.
Remove the chili from heat and spread the cornbread batter on top.
Place the skillet on a sheet pan to catch any drips.
Bake, uncovered, for 30–35 minutes or until the cornbread is golden on top and cooked through.
Serve with whatever toppings you want.
Tips
Use a small package of cornbread mix; if using a larger one, only use half.
