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Individual Cornbread Chili Pot Pies with beef chili and cornbread topping

Chili Cornbread Pot Pies

These individual pot pies feature a savory chili base topped with fluffy cornbread, perfect for chilly nights and meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Chili Filling
  • 1 pound ground beef or turkey
  • 1 small onion, diced
  • 1 each bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can crushed or diced tomatoes, about 14 ounces
  • 1 can beans, drained and rinsed (pinto or kidney work well)
  • 2 to 3 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1 to 2 teaspoons brown sugar or a small splash of maple syrup, optional to balance acidity
Cornbread Topping
  • 1 cup cornmeal mix or boxed cornbread mix plus ingredients on the package
  • 1/2 cup shredded cheddar or pepper jack optional
  • Neutral oil for the pan

Method
 

Preparation
  1. Heat a drizzle of oil in a skillet over medium heat. Add the onion and bell pepper and cook for 3 to 4 minutes until softened. Stir in the garlic.
  2. Add the ground meat. Cook, breaking it up, until browned. Season with salt, pepper, chili powder, and cumin.
  3. Pour in the tomatoes and stir in the beans. If it looks too thick, splash in a little water or broth. Simmer for 8 to 10 minutes to let the flavors come together. Taste and balance with a pinch of sugar if the tomatoes are extra tangy.
  4. While that simmers, mix your cornbread according to the package or your favorite recipe. Fold in cheese if using.
Baking
  1. Preheat your oven to 400°F. Spoon the chili into ramekins or a casserole dish.
  2. Dollop or spread cornbread batter over the top, leaving a little edge for venting.
  3. Bake for 16 to 20 minutes, until the cornbread is set and golden. Let it cool for at least 5 minutes before serving.

Notes

These pot pies can be made ahead and frozen. You can prep the chili base up to 3 days ahead. They’re great for meal prep, easy to reheat, and kid approved. If using leftover chili, skip to the cornbread step.