Spicy Black Bean Chili Cornbread Casserole

Spicy Black Bean Chili Cornbread Casserole in Baking Pan

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.

Portion of Spicy Cornbread Casserole on a white plate

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.

View of Whole Spicy Black Bean Cornbread Casserole in Baking Pan

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.

Chopped Vegetables for Spicy Cornbread 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

Top View of Spicy Beef Cornbread Casserole Portion

Spicy Black Bean Chili Cornbread Casserole in Baking Pan

Spicy Black Bean Chili Cornbread Casserole

Yield: 8 to 10 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

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.

Ingredients

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

OPTIONAL GARNISH

  • 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

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2 thoughts on “Spicy Black Bean Chili Cornbread Casserole

  1. John Palinski

    Where do you use the yogurt? I see you say use milk but milk is not an ingredient in the recipe. I am assuming you use the yogurt to replace the milk.

    1. Stephanie Wilson

      Hi John, when you make a well in the center of the cornbread dry ingredients, add the yogurt with the milk, egg, etc. Sorry — didn’t realize I’d accidentally omitted that ingredient in the instructions. Thanks for the catch!

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