Garage Sale Chili: Smoky Beef & Bean Stew with Cornbread Croutons

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty, slow-simmered chili inspired by vintage garage sale finds, layered with smoky depth and sweet cornbread crunch. This American-inspired slow-cooker recipe, ready in about 60 minutes, pairs ground beef, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 40 min Serves 6 American cuisine 410 cal/serving

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Ingredients

1 lb ground beef
1 tbsp olive oil
1 medium, diced yellow onion
3 cloves, minced garlic
1 can (14.5 oz) diced tomatoes
1 can (15 oz), drained kidney beans
1 can (15 oz), drained black beans
2 cups beef broth
1 tsp cumin
1 1/2 tsp smoked paprika
1/2 cup diced green bell pepper
1 cup, fresh or frozen corn kernels
1 slice, crumbled cornbread
2 tbsp chopped fresh cilantro
1/2 cup shredded cheddar

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Instructions

Step 1: Heat olive oil in a Dutch oven over medium-high. Add ground beef, breaking into small pieces, and cook until browned (8-10 minutes). Drain excess fat.
Step 2: Add onion, garlic, and bell pepper; cook 5 minutes until softened. Stir in cumin, smoked paprika, diced tomatoes, and broth. Bring to a simmer.
Step 3: Add kidney beans, black beans, and corn; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
Step 4: Preheat oven to 350°F. Toss crumbled cornbread with 1 tbsp water and spread on a baking sheet. Bake 10 minutes until golden and crisp. Top chili with cornbread croutons, cilantro, and cheddar before serving.