One Pot Chili Casserole

One Pot Chili Casserole

Serves 4
This layered one-pot dish can be assembled quickly and popped into the oven to bake while you're helping the kids with their homework (or finishing your own). This version is meatless, but there's nothing to stop you from sprinkling ground beef that has been seasoned and browned, between the layers, if you like. Serve with a spinach salad on the side for a complete meal.
  • Olive spray oil
  • 1 pound cornbread
  • 1 (15-ounce) can lower-sodium vegetarian bean chili
  • 1 (15-ounce) can no-salt-added kidney or black beans, drained*
  • 1 (12.5-ounce) jar medium salsa
  • 1 1/2 cup shredded Monterey Jack & Cheddar cheese
  • 3 green onions, sliced
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Preheat the oven to 350°F. Lightly coat a 9-inch square baking dish with spray oil. Crumble half of the cornbread into the baking dish.

Combine chili, beans and salsa in a large bowl. Spoon chili mixture evenly over cornbread. Crumble remaining cornbread over chili mixture. Sprinkle with cheese.

Bake in the top third of the oven for 30 minutes, until cheese is melted and top is golden brown. Allow to sit 5 to 10 minutes before serving.

Sprinkle sliced green onions on top and serve.
Nutritional Info: 
Per Serving: 590 calories (180 from fat), 20g total fat, 9g saturated fat, 55mg cholesterol, 1480mg sodium, 80g carbohydrates, (13 g dietary fiber, 23g sugar), 26g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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