Slow Cooker Chili with Beans and Cornbread
Hearty, comforting, and loaded with flavor, this Slow Cooker Chili with Beans and Cornbread is the perfect cozy meal for busy days. Rich chili simmered low and slow with tender beans, savory spices, and hearty ingredients pairs perfectly with warm, golden cornbread.
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
Instructions
- For the Chili: Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned, about 5–6 minutes. Drain excess fat. Add onion, bell pepper, and garlic to the skillet. Cook until softened, about 3 minutes. Transfer beef and vegetables to the slow cooker. Add beans, diced tomatoes, tomato sauce, broth, tomato paste, and all seasonings. Stir well. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours. Taste and adjust seasoning before serving.
- For the Cornbread: Preheat oven to 400°F (200°C). In a mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk together buttermilk, egg, and melted butter. Combine wet and dry ingredients, stirring just until incorporated (don’t overmix). Pour batter into a greased 8x8-inch baking dish or cast-iron skillet. Bake for 20–25 minutes, until golden brown and a toothpick inserted in the center comes out clean.