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Pork and Black Bean Chili with Cornbread

Elina James
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pork and Black Bean Chili:
  • 1 lb (450 g) ground pork (or pork sausage, if preferred)
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 jalapeño, minced (optional, for spice)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can diced tomatoes
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup tomato sauce
  • 2 tbsp tomato paste
  • 1 cup chicken or vegetable broth
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp oregano
  • Salt and black pepper to taste
  • For the Cornbread Topping:
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ¼ cup sugar (optional, for sweetness)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup milk (or buttermilk)
  • 2 eggs
  • 4 tbsp melted butter (plus more for brushing)

Instructions
 

  • Step 1: Prepare the Chili Base : Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add ground pork and cook until browned, breaking it apart with a spoon. Add onion, garlic, bell pepper, and jalapeño. Cook until softened, about 5 minutes. Stir in tomato paste, chili powder, cumin, paprika, oregano, salt, and pepper. Add black beans, diced tomatoes, corn, tomato sauce, and broth. Simmer for 10–15 minutes until thickened slightly.
  • Step 2: Prepare the Cornbread Batter : In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, eggs, and melted butter. Combine wet and dry ingredients until just mixed (do not overmix).
  • Step 3: Assemble and Bake : Spoon cornbread batter evenly over the chili mixture in the skillet. Smooth the top with a spatula. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, until the cornbread is golden brown and a toothpick inserted in the center comes out clean.
  • Step 4: Rest and Serve : Let rest for 10 minutes before serving so the flavors meld and the chili thickens.