Description
This delicious chili cornbread casserole is a hearty dinner recipe that’s easy to make and it’s gluten-free and dairy-free.
Ingredients
Scale
Chili
- 1 T olive oil
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 1 medium green pepper, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoon chili powder
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 15 oz can tomato sauce
- 1/2 cup chicken broth, gluten-free
- 1 14.5 oz can diced tomatoes, drained
- 1 14.5 oz can kidney beans, drained and rinsed
- 1 tablespoon brown sugar
Cornbread Topping
- 1 1/3 cups gluten-free flour mix
- 1 cup gluten-free cornmeal
- 1/2 cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1/4 cup avocado oil
- 2 eggs
- 1 cup almond milk
- 1 1/2 cups of frozen corn, or 1 14 oz can of corn, drained.
*Make sure to use only ingredients that are labeled gluten-free.
Instructions
- In an oven-proof skillet that is 3.5 quarts or larger heat the oil over medium heat for 1 minute. Add the ground beef, onion, and bell pepper to the skillet. Add the garlic and all the spices to the meat, breaking up the beef as it cooks, and continue until the meat is cooked through.
- Stir in the rest of the chili ingredients and reduce the heat to low and let simmer for 10 minutes. Stir occasionally.
- Preheat oven to 375°.
- In a medium-sized mixing bowl whisk together the dry ingredients for the cornbread. Mix in the wet ingredients and then the corn.
- Remove the chili from the heat and spoon the cornbread batter over the chili. If you don’t have a oven-proof skillet use a 9″x 11″ casserole dish and place the chili in first and then cover it with the batter.
- Bake for 35 minutes or until the cornbread is golden brown.
Notes
- Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s All-Purpose Flour and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon of xanthan gum per cup of the flour mix.