Recipes

Skillet Chili Cornbread Bake

Written by: Nicki Sizemore | Published on: January 16, 2026

Photo courtesy of Rikki Snyder

Serves 4 |

Tip

Make it vegetarian with black beans, or bulk it up with chicken and white beans.

Ingredients

FOR THE CHILI BASE:

2 tablespoons extra virgin olive oil

1 medium red, yellow, or orange bell pepper, finely diced

1 medium carrot, finely diced

1 medium celery stalk, finely diced

1 medium onion, finely diced

salt and freshly ground black pepper

2 garlic cloves, finely chopped

FOR THE BLACK BEAN VERSION:

1 tablespoon tomato paste

1 tablespoon raw cacao powder or unsweetened cocoa powder

1 tablespoon chili powder

1 teaspoon ground cumin

1⁄8 teaspoon ground cinnamon

1 (15-ounce) can fire-roasted diced tomatoes

3⁄4 cup water

1 (15.5-ounce) can black or pinto beans, drained and rinsed

juice from 1⁄2 lime

FOR THE CHICKEN WHITE BEAN VERSION:

1 pound ground chicken or turkey

11⁄2 teaspoons ground coriander

11⁄2 teaspoons ground cumin

1 teaspoon dried oregano

1 cup jarred green salsa (also called tomatillo salsa)

1 cup low-sodium chicken broth or water

1 (15.5-ounce) can white beans, drained and rinsed

FOR THE CORNBREAD TOPPING:

3⁄4 cup (110 grams) cornmeal

1⁄2 cup (74 grams) gluten-free flour or 1⁄2 cup (68 grams) unbleached all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

1⁄4 teaspoon baking soda

1⁄4 teaspoon fine sea salt

1 egg

3⁄4 cup buttermilk

2 tablespoons unsalted butter, melted and cooled slightly

FOR SERVING:

chopped scallions and/or fresh cilantro, shredded Cheddar cheese, sour cream, diced avocado, and/or hot sauce (all optional)

Directions

This bubbling chili is topped with a thick and crusty cornbread layer for a one-skillet dinner that has the power both to soothe and to spark joy.
MAKE THE CHILI BASE:

1. Preheat the oven to 425°F (220°C). Heat the oil in a 10-inch skillet (preferably cast iron) over medium-high heat. Add the bell pepper, carrot, celery, and onion, and season with salt and black pepper. Cook, stirring occasionally, until the vegetables are golden and softened, 5 to 6 minutes. (While the vegetables cook, start gathering and measuring the rest of the ingredients.) Add the garlic and cook, stirring, until fragrant, about 30 seconds.

CHOOSE YOUR VERSION:
Black bean:

1. Add the tomato paste, cacao powder, chili powder, cumin, and cinnamon. (If at any time you find yourself scrambling for ingredients, simply remove the pan from the heat.) Cook, stirring, for 30 seconds, allowing the tomato paste to caramelize and the spices to toast slightly.

2. Pour in the can of tomatoes (with their liquid), water, and drained beans. Bring the mixture to a boil, then reduce the heat to a simmer and let cook, stirring occasionally, for 10 minutes. (Start the cornbread topping while the mixture simmers.) Remove the pan from the heat and stir in the lime juice. Season with salt and black pepper.

Chicken white bean:

1. Add the ground chicken, coriander, cumin, and oregano. Season with salt and black pepper. Cook, breaking up the meat with a wooden spoon, until the chicken is cooked through, 5 to 7 minutes.

2. Pour in the salsa, broth, and beans. Bring the mixture to a simmer and let cook, stirring occasionally, for 10 minutes. (Start the cornbread topping while the mixture simmers.) Remove the pan from the heat and season with salt and black pepper.

MAKE THE CORNBREAD TOPPING AND BAKE:

1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and fine salt. Make a well in the center of the flour mixture and crack in the egg. Break up the egg with a whisk, then pour in the buttermilk. Whisk until the batter is mostly incorporated. Add the butter and fold until just combined.

2. Spread or dollop the cornbread topping over the top of the chili (it won’t go all the way to the edges). Slide the pan into the oven and bake for 15 to 18 minutes, until the cornbread layer is browned and slightly cracked and a toothpick inserted in the center of the cornbread layer comes out clean. Let the skillet cool for 5 minutes.

SERVE: Scoop the cornbread bake into bowls and add the toppings of your choice. Savor.

Excerpted from Mind, Body, Spirit, Food © by Nicki Sizemore, photography © by Rikki Snyder, used with permission from Storey Publishing.