Gluten Free Cornbread Chili Pie (Edit recipe)

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!

25 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	772
Fat:	17 g
Carbohydrates:	103 g
Protein:	54 g
Cholesterol:	67 g
Sodium:	520 mg
Fiber:	33 g
Sugars:	4 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 6

Ingredients

1 lb US Wellness Meats Ground Beef (85% Lean)
1 whole Yellow Onion, diced
16 oz Diced Tomatoes
16 oz Cannellini Beans (canned)
16 oz Kidney Beans
16 oz Black Beans
3 clove Garlic, minced
2 Tbsp Extra Virgin Olive Oil
1 tsp Chili Powder
1 tsp dried Oregano
1 tsp Ground Cumin
1 tsp Garlic Powder
0.5 tsp Salt
0.5 tsp Black Pepper
1 whole Bob's Red Mill Gluten-Free Cornbread Mix, or any Gluten free cornbread mix

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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