A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

slowcooker

An easy weeknight recipe for chili pot pies: use up your leftover chili by baking them up in individual portions, topped with a delicious cornbread crust!

 

Note: This is part of a series where I provide a base slow cooker recipe and three ways to enjoy the leftovers.  For the base Slow Cooker Roasted Red Pepper Chili, go here!

I’m back with the third recipe in our 3-in-1 chili series!  On Monday, I shared my recipe for Slow Cooker Roasted Red Pepper Chili, then yesterday I shared my ‘recipe’ for Leftover Chili Potato Nachos (although admittedly it barely qualifies as a recipe 😀 ), and today here we are again.  With more chili…in pot pie form!

In case you think I am crazy for chili, it’s actually kind of the opposite.  I do like chili.  The first day you eat it.  That’s pretty much where it ends.  Leftovers?  Not quite as exciting.

But with these leftover chili recipes, chili retains its excitement factor!  I could happily eat chili three days in a row 😉

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

If you’ve read my blog for a long time…and I mean a LONNNNNG time….then you know that I used to have a recipe for chili pot pies.  I took it down ages ago because A) I wasn’t super happy with the flavor of the chili and B) The cornbread crust was just not my favorite.

But I knew I would keep the concept in mind for future use and here we are!  Future use!  Present use.  You know what I mean 😉

For the cornbread crust, I adapted my favorite cornbread recipe, which is from Javas, an awesome coffee house/restaurant I used to work at back in the day.  It is fluffy, moist, and has a touch of sweetness to balance out the savory chili!

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

A simple recipe to use up leftover chili! Baked up in a personal-sized portion, and topped with a delicious cornbread topping!

Best of all, this recipe is ready in just over 30 minutes.  SO fast and so easy!

Plus, with personal-sized portions, you don’t have to share 😉

Happy Wednesday, friends!  We are half-way to Friday!!!

Check out the other recipes in this series:

The base recipe: Slow Cooker Roasted Red Pepper Chili

Slow Cooker Roasted Red Pepper Chili-4 copy

Leftover Chili Potato Nachos

Chili potato nachos

Leftover Chili Tortilla Stacks

Leftover chili tortilla stacks

Chili Pot Pies with Cornbread Crust
 
Prep time
Cook time
Total time
 
Chili is baked up in individual portions with a delicious cornbread crust!
Author:
Recipe type: dinner
Serves: 4
Ingredients
For Chili Pot Pies:
Cornbread Crust
  • ½ cup all purpose flour
  • 2 tablespoons sugar
  • ½ cup cornmeal (fine ground)
  • ¼ cup wheat germ
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅔ cup buttermilk
  • ¼ cup vegetable oil
  • 1 large egg
Toppings
  • shredded cheese
  • yogurt/sour cream
Instructions
  1. Pre-heat oven to 375°F.
  2. Spoon about 1 cup of chili into each of four 9 ounce ramekins (fill to around 1 inch from the top of the ramekin) and set aside.
  3. In a medium bowl, mix together all of the dry cornbread crust ingredients.
  4. In a small bowl, stir together the buttermilk, vegetable oil and egg. Mix the wet ingredients into the dried ingredients.
  5. Spread about a ½ cup of the cornbread mixture over the chili in each ramekin.
  6. Place the ramekins on a baking sheet and bake for 20-25 minutes, until cornbread is cooked all the way through.
  7. Serve immediately

Cornbread crust adapted from Bulkley Valley Cancer Care Cookbook (Javas Coffee House)

Products used in this recipe:

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