Chili cornbread casserole is an easy dinner made with a quick turkey chili and topped with boxed cornbread mix, then baked until golden. It is a hearty, budget-friendly meal made with simple ingredients.
Ingredients
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Spices - Chili powder, salt, garlic powder, cumin, black pepper, and cayenne pepper add flavor and spice.
Oil - Use your favorite neutral oil with a high smoke point.
Produce - Onion and garlic add even more flavor.
Ground Turkey - Use lean ground turkey, but not turkey breast. We used 85/15, but 97/3 also works.
Pantry - Canned chicken broth, diced tomatoes, and red beans make this chili convenient and easy to make.
Cornbread - We use a boxed mix, specifically Jiffy Corn Muffin Mix. The milk and egg listed in the recipe card are called for by the mix. If you are using a different brand, follow the package directions.
📖 See the recipe card for quantities and preparation.
How to make chili cornbread casserole
Cook the onions for 4-5 minutes in a large pot, stirring frequently. Then, add the garlic and cook 1 minute while stirring.
Raise the heat to medium-high and immediately add the ground turkey, sprinkle with the prepared seasoning mix and stir well to combine the meat with the onions and spices.
Arrange the turkey into a layer and cook for 3 minutes. Stir and break-up any large pieces, arrange into a layer again and cook for another 3 minutes, or until browned and any liquid rendered has cooked away.
Add the chicken broth, diced tomatoes and red beans to the pot. Bring the liquid to a boil, lower the heat to medium-low, cover the pot and simmer the chili for 30 minutes.
Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. Keep an eye on it and stir it often, especially as it starts to thicken. You can see on the side of the pot how much the liquid reduced as it thickened.
Taste the chili and add salt if needed. As a reference we did not add extra to ours. Let it cool off a little so it's not simmering and steaming. In the meantime, preheat the oven to 400°F and prepare the cornbread mix following the package directions.
Add the chili to a casserole dish arrange it so that it's a flat. Top the chili with the cornbread mix and spread it gently without mixing.
Bake for 15-20 minutes or until the top is golden brown. If your oven has a hotspot, rotate the dish 180 degrees about halfway through the cooking time so the cornbread bakes evenly.
Let the casserole rest for 15-20 minutes before serving to let it set.
Recipe tips and notes
- Use a large casserole dish to keep the cornbread layer thin. If it is too thick, the bottom may stay underdone or the top may overcook. We used a 2.3-quart, 11x7-inch casserole dish.
- Prepare a seasoning mix instead of adding each ingredient to the pot separately. You are less likely to end up with too much seasoning in the chili, and you will not be standing over a hot pot trying to measure out spices.
- Use lean ground turkey. We use 85/15, but you can go a little leaner with 93/7 if you like. Do not use turkey breast because it does not have enough fat for flavor and moisture.
- If you want to make the chili ahead of time, do not top it with the cornbread mixture. The cornbread mix should be prepared just before baking.
- If desired, place the casserole dish on a baking sheet in case it bubbles over.
Storing and reheating instructions
Let the casserole cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze, place cooled leftovers in freezer-safe containers and freeze for up to 2-3 months for the best quality. Thaw overnight in the refrigerator before reheating.
Reheat leftovers in the microwave, loosely covered, until hot all the way through, or place them in an oven-safe dish, cover with foil, and bake at 350°F until heated through.
Food safety: According to USDA recommendations, do not leave cooked food out for longer than two hours, or for more than one hour if the temperature is above 90°F. Reheat leftovers to an internal temperature of at least 165°F. For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
If you liked this recipe, try our turkey taco soup for another easy, comforting dinner, or turkey picadillo when you want something a little different with plenty of flavor. Ground turkey shepherd's pie is also a great option if you need another hearty, family-friendly meal.
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📖 Recipe
Chili Cornbread Casserole
Ingredients
- 1 tablespoon Chili Powder
- 1 teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Ground Cumin
- ¼ teaspoon Black Pepper to taste
- Pinch of Cayenne Pepper optional
- 1 tablespoon Oil use a flavorless oil with a high smoke point
- 1 Medium Onion finely diced
- 3-4 Garlic Cloves minced
- 1 Pound Ground Turkey we used 85/15
- 2 cups Chicken Broth
- 1 (14-14.5 ounce) can Diced Tomatoes undrained
- 1 (15 ounce) can Red Beans drained and rinsed
- 1 (8.5 ounce) Box Cornbread Mix we use "Jiffy" Corn Muffin Mix
- ⅓ cup Whole Milk
- 1 Egg
Instructions
- Prepare a seasoning mix: add the chili powder, salt, garlic powder, cumin, black pepper and cayenne pepper (if using) to a small bowl. Stir to combine well.
- Heat the oil in a large pot over medium heat. Add the onions and cook 4-5 minutes, stirring frequently.
- Add the garlic and cook 1 minute, stirring frequently.
- Raise the heat to medium-high and immediately add the ground turkey and sprinkle with the prepared seasoning mix. Stir well to combine the turkey with the onions and spices.
- Arrange the turkey into a layer and cook for 3 minutes.
- Stir well and break-up any large pieces. Arrange it into a layer again, cook for another 3 minutes, or until browned and any liquid rendered has cooked away.
- Add the chicken broth, diced tomatoes and red beans to the pot. Stir well.
- Bring the liquid to a boil (it will take about 4-5 minutes to start boiling), then lower the heat to medium-low, cover and simmer the chili for 30 minutes. Stir occasionally.
- Uncover the pot and cook for an additional 10-20 minutes or until the chili thickens and is saucy, not soupy. How long this will take depends on how much liquid is left after the initial cooking time. Keep an eye on it and stir it often, especially as it starts to thicken.
- Taste the chili and add salt if needed. As a reference we did not add extra to ours.
- When the chili is done take it off the heat and let it cool off a little so it's not simmering and steaming.
- In the meantime, preheat the oven to 400° F.
- Prepare the cornbread mix following the package directions.
- Add the chili to a casserole dish and arrange it so that it's a flat.
- Top the chili with the cornbread mix and spread it gently without mixing.
- Bake for 15-20 minutes or until the top is golden brown. If your oven has a hotspot, rotate the dish 180 degrees about halfway through the cooking time so the cornbread bakes evenly.
- Let it rest for 15-20 minutes before serving to let it set.
Notes
- For the cornbread: the milk and egg listed in the ingredients are called for by the box mix. If you are using a different brand, follow the package directions for that brand.
- Use a large casserole dish to keep the layer of cornbread thin. If it is too thick the bottom could remain underdone and/or the top will get overdone. We used a 2.3-quart casserole dish that's 11x7 inch.
- If desired, place the casserole dish on a baking sheet just in case it bubbles over.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Morgan
Can this be frozen?
Elizabeth Rodriguez
Yes, cornbread chili can be frozen. Allow the casserole to cool completely, then cover it tightly with plastic wrap and aluminum foil before freezing. For best results, freeze in individual portions and consume within 2–3 months.
Ken S
Sorry, I just used recipe as a reference. Skipped the broth, used salsa instead of onions and tomatoes, added one small can of creamed corn and half the beans. Only seasoned the ground Turkey while cooking and also added shredded cheddar to muffin mix. I guess what I’m saying is anything goes….
Lonnie Teeling
I’ve made this two time, I double the spices and add white corn drained and we love it!
Doreen W
I made this with 2 cans of chili with beans and added shredded Mexican blend cheese at end of cook. It was a huge hit! I will be making this again!