Veggie chili cornbread casserole.
Provided by Taylerand20
Categories Main Dish Recipes Casserole Recipes
Time 1h50m
Yield 10
Number Of Ingredients 31
Steps:
- 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.
- Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- Garnish cornbread casserole with sliced jalapeno and cilantro.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g
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Ashish Kakkar
[email protected]I'm always looking for new and creative ways to cook with cornbread. This recipe is definitely a winner! The cornbread topping is crispy and flavorful, and the chili is rich and satisfying. I'll definitely be making this again.
Mashila Uhone
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids love the cornbread topping and they don't even realize they're eating chili!
waqas dhillon
[email protected]I made this recipe for my weekly meal prep and it turned out great! I divided it into individual portions and froze them. It's a great way to have a healthy and delicious meal on hand during the week.
Elijah Kaberuka
[email protected]I'm a vegetarian and I'm always looking for new and exciting recipes. This veggie chili cornbread casserole definitely fits the bill! It's flavorful, hearty, and satisfying. I'll definitely be making this again.
Charlie Stubblefield
[email protected]This recipe is a great way to use up leftover chili. I added some extra corn and black beans to my chili and it turned out great. The cornbread topping is a nice addition, but it's not essential.
Ajiboye Sunday
[email protected]I was disappointed with this recipe. The flavors were just okay and the cornbread topping was too dry. I won't be making this again.
Wani pi
[email protected]This recipe was a bit bland for my taste, even after I added extra spices. However, my kids loved it, so I guess that's all that matters!
Denise Ndoj
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. I'm not usually a fan of vegetarian chili, but this one was really flavorful and satisfying. The cornbread topping added a nice touch of sweetness and crunch.
Md Shahabul
[email protected]I made this recipe for my family and they loved it! The flavors were well-balanced and the cornbread topping was the perfect touch. I will definitely be making this again.
Wail Zeno
[email protected]This recipe was very easy to follow even for someone like me who doesn't cook often. It also didn't take very long to make which is a major plus. The casserole was super delicious and enjoyed it thoroughly.
Tanvir Ahmed
[email protected]This veggie chili cornbread casserole was an absolute hit at our dinner party! Everyone loved the combination of flavors and textures. We will definitely be making this again.