Slow Cooker Chili Cornbread Casserole
This Slow Cooker Chili Cornbread Casserole combines hearty beef and bean chili with fluffy cornbread, all cooked together right in the slow cooker. It's an easy and cozy dinner that is perfect for busy weeknights, game day, or whenever you're craving some serious comfort food!
Quick Look: Slow Cooker Chili Cornbread Casserole
Ready In: 6 hours
Serves: 6
Calories: 300 Calories
Main Ingredients: ground beef, pinto beans, kidney beans, baked beans, tomatoes, chili powder, cornbread mix
Why You'll Love It:
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I love a good slow cooker recipe, especially when the entire meal is made in the slow cooker! Sure, my Slow Cooker Beef Chili is my favorite chili recipe, but I still have to make the cornbread to go with it. With this Slow Cooker Chili Cornbread Casserole, it's all made right in the slow cooker for a cozy dinner that the whole family will love!
The chili is hearty and flavorful with ground beef, three kinds of beans, tomatoes, and plenty of spices, and the cornbread cooks right on top until it's perfectly fluffy. I love serving it topped with shredded cheese, sour cream, and green onions for an easy weeknight dinner. It's especially perfect for those chilly fall and winter nights when you're craving something warm and comforting! Be sure to check out my Creamy White Turkey Chili and Chili Tater Tot Casserole for more chili deliciousness.
Why You'll Love This Recipe
Easy to make. After browning the ground beef and onion, the slow cooker does the rest of the work.
Hearty and filling. Between the ground beef, three kinds of beans, and cornbread topping, this is a dinner that will definitely fill everyone up.
Family friendly. The chili has tons of flavor without being overly spicy, making this a great dinner for the entire family.
Perfect for fall and winter. Just like my Beef Tamale Cornbread Pie, this is the kind of cozy comfort food that is perfect for chilly nights, football Sundays, and busy weeknights.
Key Ingredients
Ground Beef - I use one pound of ground beef for the chili base. You can use lean ground beef to cut down on excess grease.
Spices - Chili powder, cumin, garlic powder, salt, and black pepper give the chili lots of warm and savory flavor.
Tomatoes - A can of Rotel adds diced tomatoes and green chiles for extra flavor and a little bit of heat and a can of petite diced tomatoes makes up the tomato base of the chili.
Beans - This chili uses a combination of pinto beans, baked beans, and kidney beans. I love the little bit of sweetness that the baked beans add to the chili, and I add them to my Slow Cooker Turkey Chili, too.
Cornbread Mix - You'll need one 16-ounce box of cornbread mix, prepared according to the package directions. Don't bake it-you'll spoon the prepared batter right on top of the chili in the slow cooker.
Substitutions and Variations
Make it Spicy - for a little more heat, use hot Rotel or add a pinch of cayenne pepper to the chili.
Different Protein - try swapping the ground beef for ground turkey for a lighter option.
Make it Cheesy - sprinkle shredded cheddar or pepper Jack cheese over the chili before adding the cornbread batter.
Add Veggies - diced bell peppers, corn, or even finely diced zucchini would be easy ways to add some vegetables.
Add corn to the cornbread - stir some drained canned corn or thawed frozen corn into the prepared cornbread batter for extra texture.
Expert Tips
Don't Lift the Lid - avoid lifting the slow cooker lid while the cornbread is cooking. Every time you remove the lid, heat escapes and the cornbread will take longer to cook.
Toppings - we love it with shredded cheddar cheese, sour cream, sliced green onions, diced avocado, jalapeños, cilantro, or a little hot sauce.
Storage - store leftover chili cornbread casserole in an airtight container in the refrigerator. Reheat individual servings in the microwave until warmed through.
Drain and rinse the beans - drain and rinse the pinto and kidney beans before adding them to the slow cooker. The baked beans can be added along with their sauce.
Watch for condensation - if your slow cooker tends to create a lot of condensation, place a clean kitchen towel or a few paper towels underneath the lid while the cornbread cooks. This helps prevent excess moisture from dripping onto the cornbread. Make sure the towel is secured away from the heating element and exterior of the slow cooker.
Slow Cooker Chili Cornbread Casserole Recipe FAQs
Yes. I actually cook it in the slow cooker, as my slow cooker has a sauté function. If yours doesn't, just cook it, along with the onions, in a large skillet prior to adding it to the slow cooker.
No! Prepare the cornbread batter according to the directions on the box, but don't bake it. The uncooked batter goes directly on top of the chili and cooks in the slow cooker.
The cornbread should look set in the center and a toothpick inserted into the middle should come out clean or with just a few moist crumbs.
Since you have chili and cornbread all in one dish, this recipe is really a complete meal on its own. I like to add toppings like shredded cheese, sour cream, avocado, and green onions. You could also serve it with a simple green salad or roasted vegetables on the side.
Other Cozy Fall Recipes to Make
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Slow Cooker Chili Cornbread Casserole
Equipment
- Slow Cooker
Ingredients
- 1 lb ground beef
- 1 onion diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 10-ounce can Rotel
- 1 14-ounce can diced tomatoes
- 4 ounces tomato paste
- 1 can pinto beans
- 1 can baked beans
- 1 can kidney beans
- 1 16-ounce box cornbread mix, prepared according to package directions but not baked
Instructions
- In a slow cooker with sauté function or a large skillet over medium-high heat, cook the ground beef until the beef is browned.
- Add the onion and cook until the onion is softened. Drain off any excess grease.
- Transfer the beef and onion mixture to the slow cooker if cooking in a skillet.
- Add the chili powder, cumin, garlic powder, paprika, salt, pepper, Rotel, diced tomatoes, tomato paste, pinto beans, baked beans, and kidney beans. Stir to combine.
- Prepare the cornbread batter according to the package directions.
- Spoon the uncooked cornbread batter over the chili and gently spread it even with a spatula.
- Cover and cook on low for 6-7 hours until the cornbread is cooked through and a toothpick inserted into the center comes out clean.
- Serve warm with your favorite chili toppings.
