Gluten Free Skillet Chili with Cornbread Topping Recipe
Winter and chili go hand-in-hand. And in my house, chili and cornbread go hand-in-hand. So, rather than bake a batch of cornbread separately, why not just do it all in one pan with this Gluten Free Skillet Chili with Cornbread Topping recipe?
- 1 tablespoon olive oil
- 1 medium white or yellow onion diced
- 2 garlic cloves minced
- 1 pound lean ground beef
- 4 tablespoons tomato paste
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ½ cup beef broth
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (12-ounce) package Hodgson Mill Gluten Free Sweet Yellow Cornbread Mix
- 1 cup milk or dairy free milk of choice
- ½ cup vegetable oil
- 2 large eggs
Heat the olive oil in a large (9- or 10-inch) oven-proof skillet over medium-high heat. Add the onions and cook until tender and translucent, about 5 minutes. Add the garlic and cook for another 30 seconds. Add the ground beef and cook, breaking up the beef with a spoon or spatula, and cook until no longer pink, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the diced tomatoes, chili powder, cumin, salt, pepper, oregano, pepper, beef broth, and kidney beans. Reduce heat and simmer for 15 minutes.
Preheat the oven to 375 degrees.
In a medium mixing bowl, combine the cornbread mix, milk, vegetable oil, and eggs. Mix well. Smooth over the top of the chili and bake for 30 minutes or until golden brown.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.