Dutch Oven Cornbread Chili

Dutch Oven Cornbread Chili

Dutch oven cooking is easy in the home or on a camping trip. And this one pot Cornbread Chili will feed one hungry crowd. Recipe by Laura Bashar of Family Spice



  1. In a fire ring or other fire-safe container add:
    • 35 charcoal briquettes
  2. Light the briquettes and allow to heat up for approximately 20-30 minutes.
  3. When flames are down and coals are hot, place over the hot coals a 10-inch cast iron Dutch oven.
  4. Pour into Dutch oven:
    • 1 TBS extra virgin olive oil
    • 1 onion , diced
    • 1 red bell pepper , seeded & diced
    • 1 anaheim chile , seeded & diced
    • 1 jalapeño pepper , seeded & diced
  5. Cook until vegetables soften, approximately 5 minutes.
  6. Add to the vegetables:
    • 1 1/2 lb ground turkey
    • 4 garlic cloves , minced
  7. Mix meat in with the vegetables and cook until meat is mostly browned.
  8. Season with:
    • 2 TBS chile powder
    • 1 tsp cumin
    • 1/2 tsp salt
  9. Mix in:
    • 15 oz black beans, canned , drained & rinsed
    • 15 oz tomato sauce
    • 15 oz diced tomatoes, canned
    • 3 oz chipotle chile in adobo sauce
    • 4 oz green chiles, canned , drained & diced
  10. If your coals are too hot you might need more liquid. Add up to:
    • 1/2 cup water , if needed
  11. Allow chili to simmer for at least 30 min or up to several hours. The longer the chili cooks, the more flavor the chili will have. If you are simmering the chili for hours, remove 10-15 coals from underneath the Dutch oven. Keep an eye on the coals and the heat while it cooks. You may need to to add new coals if the old ones die out.
  12. Mix together according to package directions:
    • 1 box of cornbread mix
  13. Spread cornbread batter evenly over the top of your chili.
  14. Cover Dutch oven with lid and place approximately 16 hot coals on the lid.
  15. Allow chili and cornbread to cook until cornbread is browned and done, approximately 20-30 minutes.

Dutch Oven Cornbread Chili Detail

Prep Time: 15 min
Cook Time: 45 min
Inactive Time: 30 min for coals to heat up
Difficulty: Easy
Servings: 6
Serving Size: 2 cups of chili

Cooking Tips: If wind is blowing ashes around your fire, keep chili covered. Remember, when cooking do not place your Dutch oven directly over the flames because this will crack your pot. For more tips on Dutch oven cooking, visit Byron's Dutch Oven Cooking Page. You can also do this at home in the oven. Make sure you use an oven safe pot and bake the chili-cornbread uncovered per your cornbread recipe directions.