Bowl of Chili with Cornbread and Toppings

This hearty bowl of chili with cornbread and toppings is comfort food at its best — rich, smoky, and full of bold flavors. Made with tender beans, ground beef, tomatoes, and warm spices, this chili simmers to perfection and pairs beautifully with a slice of golden, buttery cornbread. The result is a cozy, satisfying meal that’s perfect for game day, chilly nights, or casual family dinners. Serves 6–8 and takes about an hour from pot to table.

Try More Dinners Recipes:

• Carrot And Swede Soup In Soup Maker
• Carrot and Red Pepper Soup in Soup Maker
• Carrot And Red Lentil Soup In Soup Maker

🧅 Bowl of Chili with Cornbread and Toppings Ingredients

For the Chili:

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 pound ground beef (or turkey)
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 (15-ounce) can diced tomatoes
• 1 (6-ounce) can tomato paste
• 2 (15-ounce) cans kidney beans, drained and rinsed
• 2 cups beef or chicken broth
• Salt and black pepper, to taste

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter

Toppings (Optional but Highly Recommended):

• Shredded cheddar cheese
• Sour cream or Greek yogurt
• Chopped green onions
• Fresh cilantro
• Jalapeño slices
• Crushed tortilla chips or cornbread crumbs

🍲 How To Make Bowl of Chili with Cornbread and Toppings

1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and garlic. Cook until softened, about 4 minutes.
2. Brown the meat: Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.
3. Add spices: Stir in chili powder, cumin, smoked paprika, and cayenne. Cook for 1 minute until fragrant.
4. Add liquids and beans: Stir in diced tomatoes, tomato paste, beans, and broth. Season with salt and pepper.
5. Simmer: Reduce heat and simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
6. Make the cornbread: Preheat oven to 400°F (200°C). Whisk dry ingredients together. In another bowl, combine buttermilk, eggs, and melted butter. Stir into dry mix until just combined.
7. Bake: Pour into a greased 8×8-inch pan and bake for 20–25 minutes, or until golden brown.
8. Serve: Ladle chili into bowls, top with your favorite garnishes, and serve with warm cornbread on the side.

💭 Recipe Tips

• Add depth of flavor: A tablespoon of cocoa powder or a splash of coffee gives chili a rich, smoky undertone.
• Make it vegetarian: Skip the meat and use extra beans, lentils, or plant-based ground “beef.”
• Sweeten the cornbread: Add a drizzle of honey or maple syrup for a slightly sweet, Southern-style finish.
• Adjust the heat: Add more cayenne or jalapeño for spice lovers, or tone it down for kids.
• Double the batch: Chili tastes even better the next day — perfect for meal prep or freezing.

🌮 What To Serve Bowl of Chili with Cornbread and Toppings?

This hearty meal pairs beautifully with a simple green salad, roasted vegetables or grilled corn. For a cozy spread, serve alongside baked potatoes or mac and cheese. Don’t forget the toppings bar — let everyone customize their bowl with cheese, sour cream, cilantro and crispy tortilla chips for a fun family-style meal.

🎚 How To Store Bowl of Chili with Cornbread Leftovers?

• Refrigerate: Store chili and cornbread separately in airtight containers for up to 4 days. Reheat chili on the stove and warm cornbread in the oven or microwave.
• Freeze: Chili freezes perfectly for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge and reheat gently before serving.

FAQs

More Dinners Recipes:

• Carrot And Potato Soup In Soup Maker
• Carrot And Orange Soup In Soup Maker
• Carrot and Onion Soup in Soup Maker

📊 Bowl of Chili with Cornbread and Toppings Nutrition Facts

Serving Size: 1 bowl of chili + 1 slice cornbread

• Calories: 420 kcal
• Total Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 65mg
• Sodium: 750mg
• Total Carbohydrates: 38g
• Dietary Fiber: 8g
• Sugars: 7g
• Protein: 28g