Description
A hearty, easy-to-make Slow Cooker Chili with Cornbread that suits almost every dietary need. Packed with protein and fiber, this naturally gluten-free dish is easily adaptable for vegan, low-calorie, and vegetarian diets. The chili is rich and flavorful, perfectly paired with warm, moist cornbread for a balanced, comforting meal ideal for busy weekdays or cozy gatherings.
Ingredients
Scale
For the Chili:
- 1 lb ground beef or plant-based protein substitute (e.g., lentils, tofu)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- 1 cup vegetable or beef broth
- 1 tsp olive oil (for sautéing)
For the Cornbread:
- 1 cup cornmeal (gluten-free if needed)
- 1 cup all-purpose flour (or gluten-free flour blend)
- 1 tbsp sugar (optional for slightly sweet cornbread)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk (dairy-free options: almond milk, oat milk, etc.)
- 1 large egg (or flax egg for vegan option)
- 1/4 cup melted butter or coconut oil
Instructions
Chili:
- Heat a pan over medium heat and add olive oil. Sauté chopped onions and minced garlic until translucent.
- Add ground beef (or plant-based protein) and cook until browned. Drain excess fat.
- Transfer the cooked meat and sautéed vegetables to the slow cooker.
- Add black beans, kidney beans, diced tomatoes, chili powder, cumin, paprika, and broth.
- Stir all ingredients to combine and set the slow cooker to cook on low for 6-8 hours or high for 3-4 hours.
Cornbread:
- In a large bowl, combine cornmeal, flour, baking powder, sugar (if using), and salt.
- In a separate bowl, whisk together milk, egg, and melted butter.
- Slowly fold the wet ingredients into the dry ingredients until just combined.
- Preheat oven to 375°F (190°C). Grease a baking dish and pour in the batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cornbread cool slightly before serving with the chili.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (including both chili and cornbread)
- Calories: 380-420kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Slow Cooker Chili, Chili with Cornbread, Gluten-Free Chili, Vegan Chili, Comfort Food, Hearty Meals, Easy Dinner, Meal Prep, Crockpot Chili