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Gluten Free Cornbread Chili Pie

Pretty sure that the majority of the fall recipes on my website are some sort of chili recipe! What can I say? I just love chili and my Gluten Free Cornbread Chili Pie is no exception! Not only is it an easy dinner to make -- ready in less than an hour -- but it also requires minimal dishes (and who doesn't love a quick clean up)? For my Cornbread Chili Pie, I used my favorite gluten free cornbread mix that comes from Trader Joe's. It is a seasonal offering so make sure you stock up on it because it is the best gluten free cornbread you will ever have!

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes


1lb lean Ground Beef

1 small Yellow Onion

1 16oz can Diced Tomatoes

1 16oz can Cannellini Beans

1 16oz can Light Red Kidney Beans

1 16oz can Black Beans

2-3 cloves of Garlic

2 tbsp Olive Oil

1 tsp Chili Powder

1 tsp Oregano

1 tsp Cumin

1 tsp Garlic Powder

½ tsp Salt

½ tsp Black Pepper

1 Gluten Free Cornbread box mix

  1. Preheat your oven according to the instructions on the cornbread box mix and place a cast iron skillet on the stove over medium heat. Add your olive oil to the skillet.

  2. Dice your onion and garlic and add to the hot skillet. Once the onions are translucent, add your ground beef into the skillet and cook thoroughly.

  3. Once the beef is cooked, add in the diced tomatoes, beans, and seasonings. Let cook for 10-15 minutes.

  4. While the chili is cooking, prepare the cornbread mix. Spread an even layer of the cornbread mix on the top of the chili and bake for 20 minutes or until the cornbread is golden brown.

  5. Once you pull the skillet out of the oven, let it sit for 5 or so minutes as it will be very hot. Serve with your favorite chili toppings!


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