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Comfort food at its finest, this Creamy Slow Cooker Chili with Cornbread Topping is the ultimate dish to warm you up on a chilly day. With the perfect balance of flavors, this recipe combines the hearty richness of traditional chili with a delightful creamy twist that will have everyone coming back for seconds. The slow cooker does all the heavy lifting, allowing the ingredients to meld together beautifully, giving you time to relax while the delicious aroma fills your home.

Creamy Slow Cooker Chili with Cornbread Topping

Experience the ultimate comfort food with this Creamy Slow Cooker Chili topped with golden cornbread. Perfect for chilly days, this hearty recipe combines rich flavors and a creamy texture that will keep everyone coming back for more. The slow cooker takes care of the cooking, allowing you to relax while the mouthwatering aroma fills your home. Gather around the table and enjoy a delicious meal that’s easy to make and perfect for any gathering. Indulge in this satisfying dish today!
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Ingredients
  

1 lb ground beef or turkey

1 medium onion, diced

3 cloves garlic, finely chopped

1 bell pepper, chopped (any color)

2 (15 oz) cans black beans, rinsed and drained

1 (15 oz) can kidney beans, rinsed and drained

1 (15 oz) can corn, drained

1 (28 oz) can crushed tomatoes

2 cups chicken or vegetable stock

1 tbsp chili powder

2 tsp ground cumin

1 tsp smoked paprika

Salt and pepper, to taste

1 cup heavy cream

For the Cornbread Topping:

1 cup cornmeal

1 cup all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1/4 cup granulated sugar

1 cup milk

1/4 cup vegetable oil

1 large egg

Instructions
 

In a large skillet over medium heat, brown the ground beef or turkey until it is no longer pink. Drain excess fat and add the meat to the slow cooker.

    Into the slow cooker, toss in the diced onion, minced garlic, and chopped bell pepper along with the meat.

      Incorporate the black beans, kidney beans, corn, crushed tomatoes, and chicken or vegetable stock.

        Add the chili powder, ground cumin, smoked paprika, salt, and pepper. Stir thoroughly to ensure everything is well combined.

          Place the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. Approximately 30 minutes before serving, mix in the heavy cream for added richness.

            To prepare the cornbread topping, in a mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.

              In a separate bowl, beat together the milk, vegetable oil, and egg. Combine the wet ingredients with the dry mixture, stirring until just incorporated.

                After the chili has completed cooking, carefully spoon the cornbread batter evenly over the chili in the slow cooker.

                  Cover and continue cooking on high for another 30-40 minutes, or until the cornbread is firm and has a golden brown top.

                    Once finished, take off the lid and allow the chili to cool slightly before serving.

                      Prep Time: 20 min | Total Time: 7 hr 40 min | Servings: 6