Crockpot Creamy Pumpkin Chili Cornbread Bake

This hearty crockpot bake combines the warmth of chili with a creamy pumpkin twist, all topped with a golden, cheesy cornbread crust.

Prep

20 min

Cook

4 hr

Total

4 hr 20 min

Makes

6-8

Ingredients

Check off each one as you gather it.

• 1 tablespoon olive oil
• 1 pound ground beef, 80/20 lean
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can pumpkin puree (not pie filling)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (4.5-ounce) can chopped green chiles, undrained
• 1 cup beef broth
• 1/2 cup heavy cream
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 1 (8.5-ounce) package cornbread mix
• 1/2 cup milk
• 1 large egg
• 1 cup shredded sharp cheddar cheese, divided
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. 01

   In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.

2. 02

   Add chopped onion and minced garlic to the skillet with the beef and cook until softened, about 5 minutes.

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Recipes and images on Devin’s Kitchen are created with the help of AI tools. Images are illustrations, and recipes are not individually kitchen-tested, so read through before you start and check labels for allergens. More about how recipes are made.