One-Dish Chili Casserole That’s Filling and Family-Friendly – Easy, Cozy, and Crowd-Pleasing

This is the kind of weeknight dinner that never lets you down. It’s hearty, comforting, and all in one pan, so cleanup stays simple. You get classic chili flavors—beef, beans, tomatoes—tucked under a golden cornbread topping that bakes up tender and slightly sweet.

It’s kid-approved, budget-friendly, and works just as well for a casual get-together. Make it once and it’ll quickly become part of your regular rotation.

What Makes This Recipe So Good

Close-up detail shot: A spoon scooping into the baked chili casserole to reveal the layers—thick,

One pan, minimal fuss: Cook the chili in a skillet, add the topping, and slide it into the oven. It’s a complete meal in one dish.
Balanced and filling: Protein-packed beef and beans keep everyone full, while the cornbread topping adds a cozy, satisfying finish.
Family-friendly flavors: Mild spices give it warmth without being too spicy, and you can easily dial the heat up or down.
Flexible and forgiving: Swap the meat, adjust the beans, or use what you already have in the pantry.
It still turns out great.
Make-ahead friendly: Assemble it earlier in the day and bake when you’re ready, or reheat leftovers for easy lunches.

Shopping List

Ground beef (1 pound; 85–90% lean)
Yellow onion (1 medium, diced)
Bell pepper (1, diced; red or green)
Garlic (3 cloves, minced)
Tomato paste (2 tablespoons)
Crushed tomatoes (1 can, 28 ounces)
Kidney beans (1 can, drained and rinsed)
Black beans (1 can, drained and rinsed)
Beef or chicken broth (1/2 cup)
Chili powder (2 tablespoons)
Ground cumin (1 teaspoon)
Smoked paprika (1/2 teaspoon)
Oregano (1/2 teaspoon)
Kosher salt and black pepper (to taste)
Olive oil (1–2 tablespoons)
Shredded cheddar or Monterey Jack cheese (1 to 1 1/2 cups)
Cornbread mix (1 box, about 8–9 ounces) or your favorite homemade cornbread batter
Egg and milk (as directed by your cornbread mix)
Optional toppings: Sour cream, sliced green onions, cilantro, pickled jalapeños, hot sauce

How to Make It

Cooking process shot: Overhead view of a 12-inch cast-iron skillet just before baking—rich, simmer

Preheat and prep: Heat your oven to 400°F (200°C). Grease a 9×13-inch baking dish or use a large, oven-safe skillet that can go straight from stovetop to oven.
Brown the beef: Warm 1 tablespoon of olive oil over medium-high heat. Add the ground beef, breaking it up as it cooks, until it’s well browned.
Season with salt and pepper. Drain excess fat if needed.
Sauté the veggies: Add onion and bell pepper. Cook 4–5 minutes until softened.
Stir in garlic and cook 30 seconds until fragrant.
Toast the spices: Add chili powder, cumin, smoked paprika, and oregano. Stir for 30–60 seconds to bloom the spices.
Add tomato paste and tomatoes: Stir in the tomato paste, then add the crushed tomatoes and broth. Mix well to combine.
Add the beans: Stir in kidney beans and black beans.
Simmer 5–8 minutes to thicken slightly. Taste and adjust salt and pepper.
Layer with cheese: If using a separate baking dish, transfer the chili to the dish. Sprinkle evenly with shredded cheese for a melty layer under the cornbread.
Mix the cornbread: Prepare the cornbread mix according to package directions (usually egg and milk).
Let the batter rest 2–3 minutes for better texture.
Top and bake: Pour the cornbread batter evenly over the chili. Don’t overwork it—just spread gently to the edges.
Bake: Bake 18–25 minutes, until the cornbread is golden and a toothpick inserted into the topping comes out clean.
Rest and serve: Let it rest 5–10 minutes so the layers settle. Scoop into bowls and finish with your favorite toppings.

How to Store

Refrigerate: Cool completely, cover tightly, and store up to 4 days.
Freeze: Portion into freezer-safe containers and freeze up to 3 months.
For best texture, freeze the chili base and add fresh cornbread topping when reheating, but leftovers with topping can still be frozen.
Reheat: Microwave individual portions 1–2 minutes, or reheat covered in a 325°F oven until warmed through. Add a splash of broth if it looks dry.

Final presentation, top-down: Family-style serving in a 9x13 baking dish, cornbread baked to a unifo

Health Benefits

Protein and fiber: Ground beef and beans deliver a solid mix of protein and fiber, supporting satiety and steady energy.
Micronutrients: Tomatoes bring lycopene, while beans add iron, potassium, and folate. Onion and pepper contribute vitamin C and antioxidants.
Balanced plate in one dish: You get carbs, protein, and fat in one serving, which can help prevent energy crashes.
Easy to lighten up: Use lean ground turkey, add extra peppers or zucchini, and reduce cheese to cut calories while keeping flavor.

What Not to Do

Don’t skip draining excess fat: Greasy chili will make the casserole heavy and affect the cornbread’s texture.
Don’t under-season: Taste the chili before baking.
Once the topping goes on, it’s harder to adjust.
Don’t overbake: The cornbread can dry out if baked too long. Start checking at 18 minutes.
Don’t use watery tomatoes: If your sauce seems thin, simmer a few extra minutes before topping so the cornbread doesn’t get soggy.

Recipe Variations

Turkey or chicken: Swap the beef for ground turkey or chicken. Add 1 tablespoon olive oil to prevent dryness and season generously.
Vegetarian: Skip the meat and use an extra can of beans or cooked lentils.
Add corn and diced zucchini for texture.
Spicy kick: Add minced jalapeño with the onion, a pinch of cayenne, or chipotle in adobo for smoky heat.
Cheesy upgrade: Stir a handful of shredded cheese into the cornbread batter and sprinkle more on top during the last 5 minutes of baking.
Sweet potato twist: Add 1–2 cups of small diced sweet potato to the chili and simmer until just tender before baking.
Gluten-free: Use a gluten-free cornbread mix and confirm your spices and broth are certified gluten-free.

FAQ

Can I make this ahead?

Yes. Cook the chili and cool it, then refrigerate in the baking dish. When ready to bake, warm it on the stove or in the oven until hot, add the cheese and cornbread batter, and bake.

This keeps the topping light and fresh.

What if I don’t have cornbread mix?

Use a simple homemade batter: whisk 1 cup cornmeal, 1/2 cup flour, 2 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 egg, 3/4 cup milk, and 2 tablespoons melted butter or oil. Mix until just combined.

Can I make it in a cast-iron skillet?

Absolutely. A 12-inch oven-safe skillet works great.

Cook the chili in the skillet, add cheese and batter, and bake. It goes straight from stovetop to table.

How do I make it less spicy for kids?

Use mild chili powder, skip cayenne, and choose mild cheese. Offer hot sauce at the table for those who want extra heat.

What sides go well with this?

A simple green salad, steamed broccoli, or sliced avocado balances the richness.

Chips and salsa or a quick slaw also pair nicely.

Can I use different beans?

Yes. Pinto beans, white beans, or a mix all work. Just drain and rinse before adding.

How do I keep the cornbread from sinking?

Make sure the chili is slightly thick and not watery.

Spread the batter evenly and avoid over-stirring it into the chili layer.

In Conclusion

This one-dish chili casserole is comfort food with common-sense ease. It’s hearty enough for hungry appetites, simple enough for weeknights, and flexible enough to match whatever you have on hand. Keep the spices mellow for family night or turn up the heat for a crowd that craves bold flavors.

Either way, you’ll get a golden, bubbly casserole that brings everyone to the table.