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 oil spray for coating baking dish
  • 1 pound cornbread
  • 1 (15-ounce) can vegetarian bean chili
  • 1 (15-ounce) can kidney or black beans, drained*
  • 1 (12.5-ounce) jar medium salsa
  • 1 1/2 cups shredded Monterey Jack & Cheddar cheese
  • 3 green onions, sliced
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Preheat oven to 350°F. Coat the inside of a 9-inch square baking dish with olive oil. Crumble half of the cornbread into the baking dish.

In a large bowl, combine the chili, beans and salsa. Spoon the chili mixture evenly over the cornbread. Crumble the remaining cornbread over the chili mixture. Sprinkle the top with shredded 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:610 calories (200 from fat), 22g total fat, 9g saturated fat, 55mg cholesterol, 1840mg sodium, 79g carbohydrate (8g dietary fiber, 22g sugar), 25g 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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