Ultimate Taco Chili Cornbread Skillet: Gluten-Free One-Pan Comfort Food

Experience the epitome of comfort food with this irresistible Taco Chili Cornbread Skillet! Featuring a rich, flavorful taco chili base crowned with a golden, perfectly baked gluten-free cornbread topping, this single-pan wonder is designed to warm you from the inside out. It’s the ultimate hassle-free meal, perfect for chilly evenings, game nights, or any time you crave hearty, wholesome goodness. This post contains affiliate links for products I’m obsessed with.

A Hug in a Skillet: Why You Need This Taco Chili Cornbread

There’s nothing quite like a warm, hearty meal to bring comfort, especially when the weather outside is biting cold. As I write this, bundled up in my winter coat, I’m constantly searching for dishes that offer both warmth and deep, satisfying flavors. That quest for cozy comfort is precisely what inspired this incredible Taco Chili Cornbread Skillet. Forget those complicated multi-pot recipes; this gem brings together the best of two beloved comfort foods – rich, savory chili and tender, slightly sweet cornbread – all in a single pan. It’s truly a game-changer for busy weeknights, effortless entertaining, or fueling your next game day gathering.

This recipe isn’t just about convenience; it’s about pure, unadulterated flavor and thoughtful nutrition. Designed to be gluten-free, it caters to dietary needs without sacrificing an ounce of taste or texture. Imagine a robust, taco-spiced chili, brimming with lean protein and colorful vegetables, topped with a golden, fluffy cornbread crust that’s baked to perfection right in the same skillet. The combination is simply divine, offering a harmonious blend of textures and tastes in every spoonful. It’s a meal that promises to satisfy every craving, leaving you feeling nourished, cozy, and completely content.

Key Ingredients for Your Flavorful Chili Cornbread Skillet

Crafting this delightful skillet meal starts with selecting quality ingredients that build layers of flavor and provide satisfying nutrition. Here’s a closer look at what you’ll need, along with some easy substitutions to fit your pantry and preferences.

For the Irresistible Taco Chili Layer

• Aromatic Veggies: We lay the foundation with a simple yet powerful mix of diced garlic, onion, and bell pepper. These foundational flavors sauté beautifully, releasing their fragrant oils and adding essential nutrients and vibrant color to our chili. Feel free to use any color of bell pepper you prefer – red, yellow, or orange will add a touch of sweetness, while green offers a slightly more robust flavor.
• Lean Ground Meat: For the protein punch, I typically opt for ground chicken, as it’s lean and takes on the taco flavors wonderfully. However, this recipe is incredibly versatile. You can easily substitute with ground turkey for a similar lean profile, or use lean ground beef if that’s your preference. Whichever you choose, ensure it’s lean to keep the chili from becoming overly greasy.
• Hearty Beans: Black beans bring that authentic “taco-y” feel and a fantastic creamy texture to the chili. They’re also packed with fiber and plant-based protein. Don’t hesitate to use other varieties you have on hand, such as pinto beans or kidney beans, for a slightly different flavor and texture profile. Just remember to rinse and drain them thoroughly before adding.
• Bold Seasonings: The secret to our incredible taco chili flavor lies in the seasoning! I love using my Salt Free Taco Seasoning, which I often prepare in advance. It’s a blend of spices that delivers all the classic taco notes without added sodium. If you don’t have homemade, a good quality store-bought taco seasoning will work, but consider checking its salt content.
• Rich Tomato Products: We use both diced tomatoes with green chilis (I prefer mild for a family-friendly heat level) and plain tomato sauce. These provide the essential liquid base, depth of flavor, and a healthy dose of lycopene. They create a rich, thick chili that clings perfectly to the cornbread.
• Optional Shredded Cheddar: While I often make this recipe dairy-free, I know many can’t resist a cheesy layer! A cup of shredded cheddar cheese melted between the chili and cornbread adds an extra layer of gooey deliciousness. It’s completely optional, but if you’re feeling indulgent, go for it! Either way, the chili will be absolutely fantastic.

For the Golden Gluten-Free Cornbread Topping

• Gluten-Free Flour Power: Our cornbread topping is delightfully gluten-free, thanks to a combination of gluten-free cornmeal and gluten-free 1:1 baking flour. I personally use and recommend Bob’s Red Mill for both, as they consistently deliver excellent results. If gluten isn’t a concern for you, feel free to substitute with regular all-purpose flour or whole wheat flour for a wholesome alternative.
• Richness from Fat: For a tender and moist cornbread, we use melted butter or vegan butter. To keep this recipe dairy-free, my go-to is Earth’s Balance buttery spread, which performs beautifully. Regular butter, coconut oil, or even a neutral-flavored avocado oil can also be used, each contributing a slightly different nuance to the final taste.
• Creamy Liquid: Almond milk is my preferred liquid for this cornbread, offering a subtle flavor and moisture. However, feel free to use any milk you have on hand, whether it’s dairy milk, soy milk, or oat milk.
• Natural Sweeteners: A touch of sweetness is essential for that classic cornbread appeal. You can use either honey or maple syrup interchangeably. Both work wonderfully, imparting a lovely natural sweetness. I often gravitate towards maple syrup for its distinct, warm flavor.
• The Binder: A single large egg acts as the primary binder, holding the cornbread together and contributing to its light texture. While I haven’t personally experimented with egg replacements for this particular recipe, if you do, please share your results!
• Leavening & Seasoning: We use baking powder to give the cornbread its rise and airy texture, along with a pinch of salt to enhance the overall flavor. Always ensure your baking powder is fresh for optimal leavening results – a simple test is to mix a teaspoon with a little hot water; if it bubbles vigorously, it’s good to go!

Step-by-Step Guide: Crafting Your Taco Chili Cornbread Skillet

Making this Taco Chili Cornbread Skillet is straightforward and incredibly rewarding. Follow these simple steps for a truly memorable meal:

1. Prepare the Hearty Taco Chili

1. Preheat and Heat Skillet: Begin by preheating your oven to 400 degrees Fahrenheit (200°C). While the oven heats, place a large, deep, 10-inch oven-safe skillet (cast iron works beautifully here!) over medium-high heat on your stovetop. Add a teaspoon of olive or avocado oil once the skillet is hot.
2. Brown the Meat & Sauté Veggies: Add your chosen ground meat (chicken, turkey, or beef) to the hot skillet. Brown the meat, breaking it up with a spoon as it cooks until no pink remains. Drain any excess fat if necessary. Next, add the diced yellow onion, bell pepper, and minced garlic to the skillet with the browned meat. Sauté for 3-4 minutes, stirring occasionally, until the vegetables soften and become fragrant. This step builds a foundational layer of flavor for your chili.
3. Simmer the Chili: Now, it’s time to bring the chili together! Stir in the taco seasoning, diced tomatoes with green chilis, black beans, and tomato sauce. Mix everything well, ensuring the spices are evenly distributed. Reduce the heat to low and let the chili gently simmer for about 5 minutes. This allows the flavors to meld beautifully. If you’re adding shredded cheese, sprinkle it evenly over the simmering chili now, then remove the skillet from the heat. The residual heat will start to melt it.

2. Whisk Up the Fluffy Cornbread

1. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the gluten-free cornmeal, gluten-free 1:1 baking flour, baking powder, and salt. Make sure there are no lumps and the ingredients are well combined.
2. Combine Wet Ingredients: In a separate bowl, combine the melted butter (or vegan butter), honey or maple syrup, almond milk, and the large egg. Whisk these wet ingredients together until they are thoroughly blended and smooth.
3. Gently Mix Batters: Pour the wet ingredients into the dry ingredient bowl. Using a spoon or spatula, gently stir until just combined. Be careful not to overmix; a few small lumps are perfectly fine and will lead to a more tender cornbread.
4. Layer the Skillet: Carefully pour the cornbread batter over the chili layer in your skillet. Use the back of your spoon or spatula to gently spread the batter out into an even layer, ensuring it covers the chili completely.

3. Bake to Golden Perfection

1. Bake: Transfer the skillet carefully into your preheated 400-degree F oven. Bake for 25-30 minutes. You’ll know it’s ready when the cornbread topping is golden brown and a toothpick inserted into the center comes out clean. The chili filling underneath should be visibly bubbling around the edges, indicating it’s hot and delicious.
2. Rest and Serve: Once baked, remove the skillet from the oven and let it rest for about 10 minutes before serving. This resting period allows the cornbread to set and the chili to slightly cool, making it easier to serve and preventing it from falling apart. Divide into 6 generous servings and top with your favorite additions (see topping ideas below) before digging in!

Customizing Your Skillet: Make it Meatless

For those looking to enjoy this incredible comfort food without meat, transforming this Taco Chili Cornbread Skillet into a vegetarian or vegan delight is incredibly simple and equally delicious. Here are a few fantastic ways to make it meatless while retaining all the hearty flavor and satisfying texture:

• Plant-Based Ground Substitute: The easiest swap is to replace the ground chicken with your favorite plant-based ground meat substitute. Brands like Beyond Meat, Impossible Foods, or even a simple lentil-walnut crumble can mimic the texture and absorb the taco seasoning beautifully. Sauté it just as you would the ground meat.
• Boost the Beans: Instead of meat, increase the amount and variety of beans! You could use a double portion of black beans, or combine black beans with pinto, kidney, or even cannellini beans for a more complex texture and a significant protein boost. Aim for 2-3 cups of mixed beans to ensure the chili is filling and robust.
• Add Cooked Grains: Incorporating cooked quinoa or lentils is another excellent way to add body and protein to your meatless chili. For quinoa, add about 1 cup of cooked quinoa along with the beans and tomato products. For lentils, brown lentils work best; cook them according to package directions and add them to the chili base. These additions absorb the flavors wonderfully and contribute a fantastic texture.
• Extra Veggies: Don’t shy away from adding more vegetables! Corn, zucchini, or even finely diced sweet potato can enrich the chili base, adding more nutrients and bulk.

Elevate Your Meal: Topping Ideas

While this gluten-free cornbread chili is absolutely fantastic on its own, adding a variety of fresh and flavorful toppings can take it to the next level, transforming it into a customizable feast. Think of it as a build-your-own taco bar, but in skillet form! We love to pile ours high with these delicious additions:

• Creamy Avocado or Guacamole: Sliced fresh avocado or a dollop of creamy Guacamole adds a cool, rich contrast to the warm chili.
• Shredded Cheese: If you skipped the cheese layer inside, now’s your chance! A sprinkle of shredded cheddar, Monterey Jack, or a Mexican blend adds extra melty goodness.
• Cool & Tangy Dollops: A generous dollop of Greek yogurt (a healthier alternative to sour cream) or traditional sour cream provides a refreshing tang and creamy texture that beautifully complements the spicy chili.
• Spicy Kick: Thinly sliced fresh or pickled jalapenos offer a fantastic kick of heat and a vibrant pop of color. Adjust to your preferred spice level!
• Fresh & Zesty Salsa: A spoonful of homemade Homemade Salsa or a fresh pico de gallo brings a burst of fresh tomato, onion, and cilantro flavor.
• Bright Herbs: Freshly chopped cilantro or green onions not only add a beautiful garnish but also a refreshing, herbaceous note.
• Crispy Crunch: Crushed tortilla chips or a sprinkle of toasted pumpkin seeds can add a satisfying crunch.
• A Hint of Citrus: A fresh squeeze of lime juice just before serving brightens all the flavors and adds a zesty finish.

Meal Prep Made Easy: Your Secret Weapon for Busy Weeks

This Taco Chili Cornbread Skillet isn’t just a delicious dinner; it’s also a superstar when it comes to meal preparation! Its flavors deepen beautifully overnight, making leftovers even more delightful. If you’re looking to streamline your week, this recipe is a fantastic candidate for batch cooking. Here’s how to make the most of it for meal prep:

• Refrigeration: Once completely cooled, the skillet can be covered tightly with plastic wrap or transferred to an airtight container and stored in the refrigerator for up to 4-5 days. It reheats wonderfully in the microwave or oven, making for quick and easy lunches or dinners throughout the week.
• Freezing for Later: This recipe truly shines as a freezer meal! You can freeze individual portions or the entire skillet (if it’s freezer-safe).
  • Individual Portions: My favorite method is to portion individual servings into Souper Cubes. These handy trays allow you to freeze perfect single-serve blocks of your meal. Once frozen solid, pop them out and transfer to freezer-safe bags or containers. This way, you can pull out just what you need for a quick dinner or an effortless lunch.
  • Whole Skillet: If freezing the entire skillet, ensure your skillet is freezer-safe (cast iron is perfect!). Let the skillet cool completely, then cover it tightly with foil and a layer of plastic wrap. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge, then bake at 350°F (175°C) until heated through, approximately 20-30 minutes, or until bubbling.
• Reheating Tips:
  • Microwave: Individual portions can be reheated in the microwave for 2-3 minutes, or until hot.
  • Oven: For a crispier cornbread topping, reheat individual servings or larger portions in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.

Having pre-made servings of this Taco Chili Cornbread Skillet in your freezer means you’re always just minutes away from a wholesome, comforting meal, saving you time and stress on those busiest days.

More Healthy One Skillet Recipes to Try

If you loved the ease and flavor of this one-pan skillet meal, you’re in for a treat! We’re big fans of making healthy, delicious meals with minimal cleanup. Here are some other fantastic skillet recipes from the blog that you’ll want to add to your rotation:

• Italian Chicken Skillet: A vibrant and flavorful dish packed with tender chicken, colorful veggies, and zesty Italian herbs, all cooked in one pan for an easy weeknight dinner.
• Easy Taco Skillet: A lighter, deconstructed taco experience, perfect for busy evenings. This skillet brings all your favorite taco flavors together without the fuss.
• Healthy Chicken Ramen Noodle Stir Fry: A quick and delicious stir-fry that reimagines ramen noodles into a fresh, wholesome, and gluten-free one-pan meal.
• Lazy Zucchini Enchilada Skillet: All the cheesy, savory goodness of enchiladas without the rolling! This skillet version uses fresh zucchini for a healthy, satisfying twist.
• Healthy Sausage Bean and Kale Skillet: A rustic and hearty skillet meal featuring savory sausage, fiber-rich beans, and nutrient-dense kale, perfect for a cozy and balanced dinner.

Taco Chili Cornbread Skillet

Author: Nancylynn

This Taco Chili Cornbread Skillet will warm you right up. Made with a delicious taco chili layer and topped with gluten free cornbread, it’s the perfect one pan meal!

4.91 from 11 votes

Servings : 6 servings

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Ingredients

  

For The Taco Chili Layer

• ▢ 1 teaspoon olive or avocado oil
• ▢ 1 cup diced yellow onion
• ▢ 3 cloves garlic minced
• ▢ 2 cup diced bell pepper 2 peppers
• ▢ 1 1/2 pounds ground chicken turkey, or beef
• ▢ 1 cup black beans rinsed and drained
• ▢ 1-2 tablespoons Salt Free Taco Seasoning
• ▢ 10 oz diced tomatoes and green chilis (I look for mild) 1 can
• ▢ 14 oz tomato sauce 1 can
• ▢ 1 cup shredded cheddar cheese optional

For the Gluten Free Cornbread Topping

• ▢ 1/2 cup cornmeal
• ▢ 1/2 cup gluten free flour 1:1 baking flour
• ▢ 1/2 tablespoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 2 tablespoons melted butter or vegan butter
• ▢ 2 tablespoons honey or maple syrup
• ▢ ½ cup + 2 tablespoons almond milk
• ▢ 1 large egg
• ▢ Optional topping ideas: avocado, jalapeno, cheese, greek yogurt

Instructions

 

• Preheat oven to 400 degrees.
• Heat a large, deep, 10 inch oven safe skillet over medium-high heat.
• Once hot, add the oil and then add the ground meat to the skillet and brown, breaking it up as it cooks. Add in yellow onion, diced bell pepper, and garlic to the skillet. Sauté for 3-4 minutes until fragrant and the veggies start to become tender.
• Next, add the seasoning, diced tomatoes, beans, and tomato sauce. Let the chili simmer on low for 5 minutes, top with optional cheese, and then remove from the heat.  
• Make the cornbread layer: Add the cornmeal, gluten free flour, baking powder, and salt to a mixing bowl and whisk together until well combined. To another mixing bowl, add the melted butter, honey or maple syrup, milk, and large egg. Whisk together until well combined. Pour the wet ingredients into the dry and gently stir together.  
• Pour the cornbread batter over the chili and spread out into an even layer in the skillet.
• Place the skillet into a preheated oven and bake for 25-30 minutes at 400 degrees until the cornbread is cooked through and golden and the filling is bubbling around the edges. Let the cornbread skillet rest for 10 minutes before serving with your favorite toppings. Divide into 6 servings. 

Video

Notes

21 Day Fix:  1 YELLOW, 1 RED, 1 GREEN, 1 TSP, 1 sweetener TSP, (optional) 1/2 BLUE (only IF you add the cheese – we make this dairy free) per serving

WW link for personal points: Taco Chili Cornbread Skillet

Nutrition

Calories: 479kcalCarbohydrates: 55gProtein: 32gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 139mgSodium: 889mgPotassium: 1534mgFiber: 10gSugar: 13gVitamin A: 773IUVitamin C: 52mgCalcium: 228mgIron: 5mg

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