This Paleo Cornbread Chili Pie is easy, super delicious, and hearty. A simple chili topped with a buttery, slightly sweet cornbread that all cooks together and makes one tasty casserole.
Chili and cornbread have always gone hand-in-hand for me so I thought a chili pie would be a super fun idea. It turned out so delicious, hearty and a meal I know I’ll be making over and over. I have to give credit to my friend Jeannie for the chili recipe. I first saw the recipe on her site and made it so many times- especially those busy nights where I needed dinner quick. It’s a delicious recipe on it’s own and Whole30 using ingredients with no added sugar.
This paleo cornbread is slightly sweet and buttery- just like traditional cornbread. It actually contains no corn or cornmeal, but the texture is exactly the same. It pairs perfectly with the flavorful savory chili. Now this chili couldn’t be easier! Meat+pasta sauce+salsa+chili powder….that’s it! And it’s so delicious! Of course check labels on the pasta sauce and salsa for hidden sugars and oils. I like DeLallo pasta sauce and Field Day Organic salsa- both are Whole30 compliant.
One key ingredient is the ghee. I’ve tried a few brands that I like, but I must say I am super impressed with Thrive Market’s Ghee. I discovered Thrive Market through a fellow blogger over a year ago and was instantly hooked! If you eat paleo/whole30 then you know it can be expensive to grocery shop! They not only make it easy, but the prices are so great! I’ve talked about them before and how great they are and now they are kind enough to offer all my readers (you!) a free jar of Ghee if you’re a new customer. You will love it- I promise! Their ghee is not only delicious, but grass-fed, pasture raised, and lactose free. I love their commitment to quality while still maintaining a low price. **This deal is over, but CLICK HERE for 20% off your first 3 orders with them!
Of course I have some other recipes using ghee in case you need some more inspiration. My popular Paleo Lemon Butter Chicken that I’ve made countless times, Paleo Baked Buffalo wings– perfect for game day, Paleo Corn Dog Muffins– so delicious and kid friendly, and Paleo Nilla Wafers– buttery and sweet.
You will love this chili pie because it is simple, satisfying, and a meal the whole family will love.
And don’t forget- CLICK HERE for 25% off your first order on Thrive Market.
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Paleo Cornbread Chili Pie
Ingredients
Chili
- 2 pounds ground beef
- 1 16 oz jar salsa
- 1 24 24 oz jar marinara sauce
- 1 tablespoon chili powder
Cornbread
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup melted ghee
- 1/4 cup melted coconut oil
- 1/4 cup honey
- 6 eggs room temperature
- 1 cup almond milk
Instructions
- Preheat the oven to 325° and grease a 13×9 pan. Set aside.
- In a large pan, brown beef, breaking it up into small pieces as it cooks. Once it is fully cooked, add the salsa, marinara sauce, and chili powder. Stir and let cook for 5-10 minutes.
- While the chili is simmering, make the cornbread.
- In a large bowl, combine the almond flour, coconut flour, salt, and baking soda. Mix well.
- Add the ghee, coconut oil, honey, eggs, and cashew milk. Stir well until mixture is well combined and no dry lumps remain.
- Pour chili in the 13×9 and spread it evenly.
- Scoop the cornbread mixture on top of the chili, spreading it out as much as possibly to completely cover it. It is best to work in small amounts to ensure even coverage.
- Bake for 45-50 minutes, until the edges are slightly brown and the center is set.
Nutrition Information
Kate says
Just made this for my weekly meal prep for lunch! I made a big pan and cut it up into 8 servings with ~650 cals each. It feels totally indulgent but is actually on track for my goals!
One interesting note…. I thought I had eggs in the house but halfway through the recipe I realized I didn’t! I didn’t have time to run to the store, so I subbed 1.5 cups of pumpkin puree (freshly roasted, I had extra from a pumpkin soup recipe I was making simultaneously!) I was worried it would ruin it, but it actually turned out great!
I can’t wait to eat this every day for lunch… and then try the REAL recipe again once I actually have eggs! Thanks for sharing so many delicious recipes. The buffalo chicken casserole has been my long-time favorite, but I want to start trying more of yours. This one definitely did not disappoint!
Jessica DeMay says
Thanks for trying my recipe, Kate! I’m glad you found a solution to having no eggs- that sounds delicious! 🙂
You’re welcome! Thanks for the great feedback and I’m so glad you like my recipes. I hope you find many more you enjoy!
Jean says
I want to try this recipe but I’m allergic to cashews. Do you think rice milk will work just as well?
Jessica DeMay says
Hi Jean- yes, definitely! Enjoy!
Onaella says
I used almond milk
Onaella says
Omg!! This is amazing! I think I have tried other recipes from your blog but definitely this one is a keeper….will have to try some more!
Jessica DeMay says
Thanks, Onaella! I’m so glad you like it and hope you find more you like!
Emily says
Any chance I could double up on coconut oil and omit the ghee? My husband is allergic to ghee/dairy. Thanks!
Jessica DeMay says
Hi Emily- yes, definitely!
Julie says
For the win! All my picky eaters loved it! This one’s a keeper!!
Jessica DeMay says
Thanks, Julie! So glad it was a hit!