Slow Cooker Chili Cornbread Casserole
Slow Cooker Chili Cornbread Casserole is an easy and hearty dinner made with ground beef, three kinds of beans, tomatoes, chili spices, and a fluffy cornbread topping. This cozy slow cooker dinner is perfect for busy weeknights, game day, or a chilly fall evening.
Servings: 6 servings
Calories: 297kcal
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.
Notes
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.
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.
Nutrition
Calories: 297kcal | Carbohydrates: 21g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 946mg | Potassium: 793mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1171IU | Vitamin C: 13mg | Calcium: 93mg | Iron: 5mg