Skillet Cornbread Topped with 3 Bean Chili -

What a fun way to serve up your chili for a simple night at home or the next big game night! The moist cornbread cushion makes a beautiful bed for this delicious hearty and comforting chili! You need a cast iron skillet for best results, but you can also make this cornbread in a square baking dish instead.

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  • Rating:   5
  • Prep.:  20 min
  • Serves: 6
  • Cook Time:  20min


  • 1 Skillet Cornbread
  • 1 Tsp. Vegetable oil
  • 1 Onion
  • 1 Carrot
  • 1 Stalk Celery
  • 2 cloves Garlic
  • 1 Tsp. Ground Cumin
  • 1/2 Tsp. Ground Coriander Seeds
  • 1 Can Tomato paste
  • 2 cups Mixed Beans
  • 1 Cup Water
  • 5 Dashes Tobasco
  • salt and Pepper
  • 3 Tbsp. Sour Cream (Optional)


  1. In a Saucepan over medium heat, sauté the onions and garlic with the vegetable oil until soft. Add the cumin, and coriander and sauté for another 2 minutes.
  2. Add in the carrots and celery with a large pinch of salt and pepper. Mix well.
  3. Add in the tomato paste with the water and cook for about 2 minutes.
  4. Finally add in the beans and tobacco. Mix well and bring to the boil. Reduce heat to medium low and cook another 15 minutes stirring occasionally.
  5. To serve, place the chili in the center of the warm cornbread. Top with dollops of sour cream.


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