It’s no secret that I tend to make up a batch of chili and then store the leftovers in the freezer to be used at another time. Chili is perfect for the purposes of reuse. It’s versatile and goes on anything from hotdogs to enchiladas and so much more. This time around I decided to use it up in a new casserole. One that has both the chili AND the cornbread baked together into a delicious all inclusive dish.

This casserole starts out with a simple cornbread on the bottom that’s pretty much baked through before you pile the chili on top along with cheese and bake it for a little longer. The cornbread soaks up some of the liquid of the chili and gives you this tasty casserole that’s more spoon friendly than anything else.

For the cornbread part, I used an unsweetened almond milk and reduced fat cheese to lighten it up a bit. And I used my own homemade chili which I lighten up too. But, you can really use any chili that you want or if you have a favorite that you like to make - feel free to use it instead! Either way, this stuff is super tasty and will only be that much better if you’re using your favorite.

This makes for a very full 13x9” pan and is definitely filling. I topped mine off with some sliced green onions, but some plain greek yogurt would be a great addition too!

Step-by-Step Photos: