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Paleo Easy Cheesy Cornbread Chili Skillet Pie

Yields1 Serving

A hodge-podge chili creation of meats and veggies in a cast iron skillet and topped with a fake chees-y cornbread paleo crust ... crusty, flavorful, unexpectedly stupendous.

FOR THE FILLING:
 2 -4 Tbsp oil (I use grapeseed or coconut), divided
 1 lb lean ground pork (or combined with Italian sausage ... or other ground meat)
 2 cups chopped fennel (or onion)
 1 -2 cups chopped celery
 2 cups chopped colorful sweet peppers
 1 14-ounce can fire-roasted diced tomatoes
 3 tbsp chili powder (or a DIY spice blend)
 ½ tsp salt
 ½ tsp ground pepper
FOR THE CRUST:
 1 ¼ cups almond flour
 ¾ cup shredded plant-based cheddar or Mexican blend
 4 tbsp butter or ghee
  tsp salt
 1 tsp baking powder
 3 eggs
FOR THE FILLING:
1

Preheat oven to 400 degrees F.

2

Heat 1 to 2 Tbsp. (depends upon how seasoned your skillet is) oil in a large cast iron skillet over medium heat. Brown meat until no longer pink (if the meat isn't lean, drain on paper towels). Remove from skillet with slotted spoon.

3

Remove all but a couple of tablespoons of fat from skillet. Add fennel (or onions), chili powder (or spice blend), celery, and peppers and saute until softened, about 5 to 8 minutes. Add back drained meat and tomatoes with their juice and cook until heated through, about 5 minutes more.

4

Remove from heat and pat down filling evenly in pan.

FOR THE CRUST:
5

Combine the dry ingredients in a large bowl.

6

Add the wet ingredients to the bowl and whisk until combined. It's OK if the batter is lumpy.

7

Spread the batter evenly over the pork and vegetables.

8

Bake until the cornbread is golden brown and crusty, about 15 to 20 minutes. Be careful removing the skillet from the oven/use two well-insulated pads or gloves. It will be heavy!