RecipesMexican Black Bean Chili with Cornbread Topping
by Cindy Denning· May 1, 2026
DinnerComfort FoodVegetarianMexican
A hearty freezer-friendly crockpot chili topped with jiffy cornbread batter and baked until golden. Easy and satisfying.
4 servings·Prep 15 min·Cook 6h 30m|Total 6h 45m
Ingredients
Servings:4
- 2 canscanned black beans (15 oz each)
- 1small onion, peeled and diced
- 1bell pepper (any color), diced
- 1 cupfrozen corn
- 1store-bought taco seasoning package
- 10¾ ozcondensed tomato soup
- ¼ poundshredded cheddar cheese
- 1 boxJiffy corn muffin mix
- 1egg
- ⅓ cupmilk
Instructions
- 1.Combine all ingredients except cheese, corn muffin mix, egg, and milk in the crockpot. Cook on low setting for 6 hours or until all vegetables are tender.
- 2.Top with shredded cheese. Prepare the corn muffin batter according to the box instructions (1 egg and 1/3 cup of milk), then spread over the top of the chili in the crockpot.
- 3.Bake on high setting for an additional 30 minutes or until cornbread topping is cooked through. Serve directly from the crockpot.
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