Chili Corn Bread Pot Pie

Chili Corn Bread Pot Pie


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Your favorite chili recipe needs to be the filling in this corn bread pot pie. The sweet bread mixed with the spicy sauce will make one great meal.

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Serving Size / Yield

1 pot pie


  • 2 Tbs. olive oil
  • 1 lb. ground beef
  • 1 C. onion, chopped
  • 1/2 C. green bell pepper, chopped
  • 2 1/2 Tbs. chili powder
  • 1 clove garlic, minced
  • 1/2 tsp. ground cumin
  • 1 tsp. oregano
  • 4 tsp. fresh jalapenos, finely chopped
  • 1 (29-oz.) can tomatoes, diced
  • 1 (15-oz.) can tomato sauce
  • 1 (16-oz.) can chili beans, undrained
  • 1 box cornbread mix
  • Salt and pepper to taste

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Preheat oven according to package directions of cornbread. In a large pan on medium heat, heat the oil. Then add ground beef, onions and bell peppers. Saute for about 4 to 5 minutes or until the beef is browned. Add chili powder, garlic, bay leaf, cumin, oregano, cocoa powder, jalapenos, tomatoes and tomato sauce. Season with salt and pepper. Bring to a boil and reduce heat to low. Cover and simmer for about 1 1/2 hours, while stirring occasionally. Stir in the beans and heat through. Prepare the cornbread mix per package directions. Spoon chili in pot pie. Top with some of the cornbread mixture. Bake pie at temperature and timing according to the cornbread package directions.

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