Introduction

There are few dishes as comforting and soul-warming as a hearty bowl of chili. When paired with golden, buttery cornbread, it becomes the ultimate one-bowl meal that’s filling, flavorful, and perfect for chilly evenings or game-day gatherings. This Slow Cooker Chili with Beans and Cornbread takes all the guesswork out of cooking—you just set it in the morning, and by dinnertime, you’ll have a pot of rich, spicy, and savory chili ready to go, alongside fresh-baked cornbread that complements it perfectly.

Chili has deep roots in American cuisine, especially in Tex-Mex traditions, where robust spices, beans, and tomatoes come together in a hearty stew. The slow cooker helps develop deeper flavors as everything simmers together for hours, making it taste like you’ve been standing over the stove all day. Paired with cornbread, it’s not just a meal, but a complete comfort food experience.

Why I Love This Recipe

I love this recipe because it’s hearty, balanced, and foolproof. The chili is packed with protein, fiber, and bold spices, while the cornbread adds a slightly sweet, crumbly texture that balances the savory richness of the stew. The slow cooker makes it incredibly convenient—you can prep everything in just a few minutes and then let it cook while you go about your day.

It’s also a recipe that feeds a crowd, making it perfect for potlucks, tailgates, or casual family dinners. Leftovers taste even better the next day, and both the chili and cornbread freeze beautifully, which makes this dish a fantastic meal-prep option.

Why It’s a Must-Try Dish

• One-pot meal: You get protein, fiber, and carbs in one dish.
• Convenient: The slow cooker does all the hard work.
• Versatile: You can make it spicy, mild, vegetarian, or meaty.
• Crowd-pleaser: Ideal for gatherings and cozy family dinners.
• Comforting: Nothing says home-cooked comfort like chili and cornbread.

This recipe is one of those must-tries because it’s simple, affordable, and universally loved.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 6–8 hours on LOW or 4–5 hours on HIGH
• Total Time: ~6.5–8.5 hours
• Servings: 6–8
• Calories: ~500 per serving (chili + cornbread)
• Course: Main Dish
• Cuisine: American (Southern-inspired comfort food)

Ingredients

For the Chili

• 1 ½ lbs ground beef (or ground turkey/chicken)
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 cup beef broth (or chicken/vegetable broth)
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• Salt and black pepper, to taste
• 2 tbsp olive oil

For the Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar (adjust to taste)
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk (or regular milk with 1 tsp vinegar)
• 1 large egg
• 4 tbsp unsalted butter, melted

Cooking Directions

For the Chili

1. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned, about 5–6 minutes. Drain excess fat.
2. Add onion, bell pepper, and garlic to the skillet. Cook until softened, about 3 minutes.
3. Transfer beef and vegetables to the slow cooker.
4. Add beans, diced tomatoes, tomato sauce, broth, tomato paste, and all seasonings. Stir well.
5. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours.
6. Taste and adjust seasoning before serving.

For the Cornbread

1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together buttermilk, egg, and melted butter.
4. Combine wet and dry ingredients, stirring just until incorporated (don’t overmix).
5. Pour batter into a greased 8×8-inch baking dish or cast-iron skillet.
6. Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.

Step-by-Step Preparation Method

1. Brown the ground beef and sauté vegetables.
2. Transfer mixture to the slow cooker with beans, tomatoes, broth, and spices.
3. Stir everything, cover, and cook.
4. Meanwhile, prepare cornbread batter.
5. Bake cornbread while chili finishes cooking.
6. Taste chili, adjust seasoning, and serve hot with slices of cornbread.

How to Serve

• Serve chili in bowls, topped with sour cream, shredded cheese, jalapeños, or green onions.
• Place a warm slice of cornbread on the side (or crumble it right into the chili for added texture).
• Pair with a fresh green salad for a balanced meal.

Recipe Tips

• Brown the meat first for deeper flavor.
• Don’t overmix cornbread batter to keep it light and fluffy.
• Adjust spice level by adding more or less cayenne or chili powder.
• Double the batch of chili for easy meal prep or entertaining.

Variations

• Vegetarian Chili: Omit meat and add extra beans or vegetables like zucchini, corn, or mushrooms.
• White Chicken Chili: Swap beef for shredded chicken and use white beans with a creamier broth.
• Sweet Cornbread: Add honey or maple syrup to the cornbread batter for extra sweetness.
• Spicy Chili: Add chipotle peppers in adobo sauce or hot sauce.
• Cheesy Cornbread: Stir shredded cheddar into the cornbread batter before baking.

Freezing and Storage

• Chili: Store leftovers in the fridge for up to 4 days. Freeze in airtight containers for up to 3 months.
• Cornbread: Store at room temperature for 2 days, in the fridge for 5 days, or freeze for up to 2 months. Wrap tightly in plastic wrap before freezing.

Special Equipment Needed

• Slow cooker (6–7 quart recommended)
• Large skillet
• Mixing bowls
• 8×8-inch baking dish or cast-iron skillet

FAQ

Q1: Can I skip browning the meat?
Yes, but browning adds depth of flavor that makes the chili taste richer.

Q2: Can I make the cornbread in the slow cooker with the chili?
It’s not recommended, as the bread may get soggy. Bake separately for the best texture.

Q3: Can I use canned corn in the chili?
Absolutely! Add 1 cup of drained corn kernels for sweetness.

Q4: How can I make this chili thicker?
Cook uncovered for the last 30 minutes or stir in 1–2 tbsp of masa harina (corn flour).

Q5: Is this chili spicy?
It has mild heat, but you can adjust by reducing or increasing cayenne pepper.

Conclusion

This Slow Cooker Chili with Beans and Cornbread is the ultimate comfort food duo. It’s hearty, flavorful, and easy to prepare, making it perfect for busy weeknights, gatherings, or cozy weekends at home. With the slow cooker doing all the work, you get a deeply satisfying chili paired with tender, golden cornbread that’s just the right amount of sweet. It’s a recipe that will quickly become a family favorite, one bowl at a time.