This Cornbread Topped Skillet Chili Is A Recipe From Heaven
This genius idea of corn bread topped skillet chili, may be one of the best things that you’ll pull out of your oven all season. Chilli and cornbread are already a match made in heaven, but when you let them get toasty in the oven together, you have the chili of all chillis. Thanks to Sally’s Baking Addiction it’ll be hard to go back to just a plain ol pot of chili.
Ingredients:
- 1 Tablespoon olive oil
- 1 lb ground turkey (or beef – I use 94% lean but anything works)
- 1 cup chopped onion
- 1 cup chopped green bell pepper (or any color!)
- 1/2 of a jalapeño, finely chopped
- 2 teaspoons minced garlic
- 2 (8 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (16 ounce) can kidney beans
- 1 Tablespoon chili powder
- 1 Tablespoon packed light or dark brown sugar
- 1 and 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon cumin (for that key chili taste!)
For the full instructions check out: Sally’s Baking Addiction
prep time: 10 MINUTES
total time: 1 HOUR
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Cornbread Topped Skillet Chili Is
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