Spicy Black Bean Chili Cornbread Casserole is perfect for chilly nights, game days, or anytime you want a hearty, spicy casserole. Slightly sweet, slightly spicy. Perfect for a crowd.
How Spicy is this Black Bean Chili Cornbread Casserole?
My family knows I’m a little wimpy when it comes to spice. My husband and son, on the other hand, can’t seem to get enough of it. For me, this Chili Cornbread Casserole is spicy. For them, it’s medium spicy.
If you want to spice up this chili cornbread casserole even more, chop a Jalapeño pepper and add it to the chili. Also, consider adding more slices to garnish the casserole once it’s baked.
For a less spicy version, swap 1 can of the tomatoes and green chilis with a petite diced can of tomatoes. And perhaps reduce the amount of chili pepper by just a little.
Do I have to Make My Own Cornbread?
Absolutely not! I’ve included the recipe I use because it’s a bit denser, which lets me dollop the cornbread. And I like how that looks, but by all means, you can save time by using a store-bought mix. Simply spread the batter in an even layer over the chili.
Ingredients in the Spicy Black Bean Chili Cornbread Casserole
Pantry Ingredients: olive oil, 2 cans of tomatoes with green chilis, 1 can of black beans, cornmeal, flour, sugar, baking powder
Refrigerated Ingredients: 1 lb ground beef, 1 egg, milk, and 1 cup of shredded cheese
Spices: salt, pepper, chili powder, ground cumin
Vegetables: onion, garlic, carrots, celery, 2 bell peppers
- 1 tablespoon olive oil
- salt and freshly cracked pepper to taste
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 bell peppers, seeded and diced
- 1 lb lean ground beef
- 2 tablespoons chili powder
- 1/2 tablespoon cumin
- 2 (14.5 ounces) cans tomatoes with green chilis
- 1 (14.5 ounces) can black beans, drained and rinsed
- 1 lime, juiced
- 3/4 cup cornmeal or ground polenta
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1 egg
- 3/4 cup greek yogurt
- 2 tablespoon butter, melted and cooled
- 1 cup grated sharp cheddar
- For the Chili: heat the olive oil over medium-high in a large skillet or stockpot. Add the onions, garlic, carrot, celery, and peppers; season with salt and pepper to taste. Cook until the vegetables become soft, about 10 minutes.
- Add the ground beef to the skillet and break it up with a fork. Cook until the beef begins to brown, about 5 minutes. Stir in the chili powder and cumin; cook until fragrant, about 1 minute. Add the tomatoes and bring the chili to a boil. Reduce the heat and simmer until thickened about 15 minutes. Stir in the beans and lime juice.
- For the Cornbread: While the chili is cooking, preheat the oven to 375˚F. In a medium-size bowl, whisk together the cornmeal, flour, salt, baking powder, and sugar until combined. Make a well in the center and add the egg, melted butter, milk, greek yogurt, and oil; stir with a fork before incorporating into the dry ingredients. Fold in the cheese and set aside.
- Baking the Casserole: Once the chili has thickened, add it to a deep 9 by 13 inch baking pan. Using a scoop or spoons, drop dollops of cornbread batter on top of the chili. Bake for 25 to 30 minutes, or until the cornbread is golden and the chili is bubbling. Garnish with scallions, fresh cilantro, cherry tomatoes, additional cheese, and sour cream if desired.
- Scallions, thinly sliced
- Fresh cilantro, chopped
- Cherry tomatoes, halved
- Sour cream
- Lime wedges
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 91mgSodium: 614mgCarbohydrates: 29gFiber: 4gSugar: 7gProtein: 25g