Easy skillet chili with gluten free cornbread topping

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?

Start with an oven-proof skillet – I used my trusty cast iron – and make the chili. Then, top it with a delicious cornbread batter – I used a gluten free cornbread mix from Hodgson Mill – and bake!

Dinner will be on the table quickly with this dish, and it’s so full of flavor that you’ll soon make it a go-to recipe.

Gluten Free Skillet Chili with Cornbread Topping Recipe

 

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Easy skillet chili with gluten free cornbread topping
Gluten Free Skillet Chili with Cornbread Topping Recipe
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 622 kcal
Author: Carol Kicinski
Ingredients
  • 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
Instructions
  1. 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.
  2. Preheat the oven to 375 degrees.
  3. 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.
Nutrition Facts
Gluten Free Skillet Chili with Cornbread Topping Recipe
Amount Per Serving
Calories 622 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 18g 90%
Cholesterol 105mg 35%
Sodium 1472mg 61%
Potassium 876mg 25%
Total Carbohydrates 64g 21%
Dietary Fiber 7g 28%
Sugars 14g
Protein 26g 52%
Vitamin A 15.7%
Vitamin C 13.5%
Calcium 16.3%
Iron 36.5%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beans Beef Beef Broth Cast Iron Chili Cornbread Dinner Easy Gluten-Free Gluten-Free Recipes Hodgson Mill Optionally Dairy Free Skillet Tomatoes
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