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Veggie Chili Cornbread Casserole
Veggie Chili Cornbread Casserole
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
110 minutes
Delicious vegetarian chili cornbread casserole, a crowd-pleaser you'll crave weekly.
Ingredients:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, peeled and chopped
  • 1 large red bell pepper, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1.5 teaspoons smoked paprika
  • 0.25 teaspoon ground cinnamon
  • salt to taste
  • ground black pepper to taste
  • 1 (28 ounce) can diced tomatoes with juice
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 (15 ounce) can pinto beans, rinsed and drained
  • 1 cup frozen corn
  • 2 cups vegetable broth
  • 1 tablespoon lime juice
  • 1.5 cups milk
  • 1 large egg
  • 1.5 cups yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tablespoons brown sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 0.5 teaspoon baking soda
  • 5 tablespoons unsalted butter, melted
  • 1 small jalapeno pepper, chopped
  • 1 jalapeno pepper, sliced
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • In a large Dutch oven, heat olive oil over medium heat until shimmering for about a minute. Add onion, carrot, and bell pepper. 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.
  • Combine diced tomatoes, black beans, kidney beans, pinto beans, and corn in the Dutch oven. Stir in broth and lime juice. Bring chili to a boil over high heat for about 5 minutes. Reduce heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
  • Preheat your oven to 400 degrees F (200 degrees C) while you get everything else ready.
  • Combine milk and egg in a large bowl, whisk until well mixed.
  • In a large bowl, mix cornmeal, flour, brown sugar, baking powder, salt, and baking soda. Whisk in the milk mixture until smooth. Stir in melted butter, then fold in the jalapeno to blend into the cornbread batter.
  • Take the Dutch oven off the stove. Pour the batter over the chili, using a spatula to ensure it covers and smooths the top entirely.
  • Bake the cornbread in the preheated oven for 25 to 30 minutes until a toothpick comes out clean. Allow it to cool for about 10 minutes before serving.
  • Top the cornbread casserole with freshly sliced jalapenos and fragrant cilantro leaves for a vibrant and flavorful finish.

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