Skip to content

Veggie Chili Cornbread Casserole


Ingredients

Chili:

2 tablespoons olive oil

2 tablespoons olive oil

1 medium yellow onion, chopped

1 medium yellow onion, chopped

1 large carrot, peeled and chopped

1 large carrot, peeled and chopped

1 large red bell pepper, chopped

1 large red bell pepper, chopped

4 cloves garlic, minced

4 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons chili powder

2 teaspoons ground cumin

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon dried oregano

1 ½ teaspoons smoked paprika

1 ½ teaspoons smoked paprika

¼ teaspoon ground cinnamon

¼ teaspoon ground cinnamon

salt to taste

salt to taste

ground black pepper to taste

ground black pepper to taste

1 (28 ounce) can diced tomatoes with juice

1 (28 ounce) can diced tomatoes with juice

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 (15 ounce) can pinto beans, rinsed and drained

1 cup frozen corn

1 cup frozen corn

2 cups vegetable broth

2 cups vegetable broth

1 tablespoon lime juice

1 tablespoon lime juice

Cornbread:

1 ½ cups milk

1 ½ cups milk

1 large egg

1 large egg

1 ½ cups yellow cornmeal

1 ½ cups yellow cornmeal

1 cup all-purpose flour

1 cup all-purpose flour

2 tablespoons brown sugar

2 tablespoons brown sugar

1 ½ teaspoons baking powder

1 ½ teaspoons baking powder

1 teaspoon salt

1 teaspoon salt

½ teaspoon baking soda

½ teaspoon baking soda

5 tablespoons unsalted butter, melted

5 tablespoons unsalted butter, melted

1 small jalapeno pepper, chopped

1 small jalapeno pepper, chopped

Garnish:

1 jalapeno pepper, sliced

1 jalapeno pepper, sliced

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh cilantro

Directions

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Whisk milk and egg together in a large bowl until well combined.

Whisk milk and egg together in a large bowl until well combined.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.

Garnish cornbread casserole with sliced jalapeno and cilantro.

Garnish cornbread casserole with sliced jalapeno and cilantro.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Leave a Reply

Your email address will not be published. Required fields are marked *