Spoon Simple
Beef and Black Bean Chili with Cornbread Topping
A hearty and flavorful chili loaded with ground beef and protein-rich black beans, topped with a savory cornbread crust. This comforting dish is perfect for a chilly evening and provides a complete meal.
Prep 20 min
Cook 1h
Total 1h 20m
Serves 6
Ingredients
Step 1 — For the Chili
- 1 tablespoon olive oil
- 1.5 pounds lean ground beef
- 1 large yellow onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 2 (15 ounce) cans black beans, rinsed and drained
- 1 cup beef broth
- Salt and freshly ground black pepper to taste
Step 2 — For the Cornbread Topping
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter or vegetable oil
- 1 large egg
Instructions
- 1
Brown Beef and Sauté Vegetables
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat. Add chopped onion and bell peppers and cook until softened, about 8 minutes. Stir in garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using) and cook for 1 minute until fragrant.
- 2
Simmer Chili
Stir in crushed tomatoes, diced tomatoes, black beans, and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, allowing flavors to meld. Season with salt and pepper to taste.
- 3
Prepare Cornbread Batter
While the chili simmers, preheat oven to 400°F (200°C). In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together milk, melted butter (or oil), and egg. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
- 4
Assemble and Bake
Pour the cornbread batter evenly over the hot chili in the Dutch oven or transfer chili to a 9x13 inch baking dish before topping. Bake for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
Nutrition per serving: 580 cal · 40g protein · 55g carbs · 25g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
