Best 2 Veggie Chili Cornbread Casserole Recipes

Indulge in a hearty and flavorful vegetarian feast with our irresistible Veggie Chili Cornbread Casserole. This delectable dish combines the comforting warmth of classic chili with the golden crust and fluffy texture of cornbread, resulting in a symphony of flavors and textures. Dive into layers of savory black beans, sweet corn, and a blend of aromatic spices, all perfectly complemented by a rich and tangy tomato-based sauce. The casserole is then topped with a golden brown cornbread crust, adding a delightful crunch and a hint of sweetness to balance the savory filling. This recipe offers a complete and satisfying meal, perfect for gatherings, potlucks, or a cozy dinner at home. Let's embark on a culinary journey and explore the step-by-step instructions to create this delightful Veggie Chili Cornbread Casserole.

Here are our top 2 tried and tested recipes!

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY

Veggie Chili Cornbread Casserole Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, large carrot, large red bell pepper, dried oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, pepper, diced tomato, black beans, kidney bean, pinto bean, frozen corn, lime juice, vegetable broth, large egg, milk, yellow cornmeal, all-purpose flour, brown sugar, salt, baking powder, baking soda, unsalted butter, jalapeño, jalapeño, fresh cilantro

Provided by Gwenaelle Le Cochennec

Categories Dinner

Yield 6 servings

Number Of Ingredients 31

Ingredients

2 tablespoons olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
1 teaspoon dried oregano
2 teaspoons cumin
2 tablespoons chili powder
1 ½ teaspoons smoked paprika
¼ teaspoon cinnamon
4 cloves garlic, minced
salt, to taste
pepper, to taste
28 oz diced tomato, 1 can with juices
15 oz black beans, 1 can, rinsed and drained
15 oz kidney bean, 1 can, rinsed and drained
15 oz pinto bean, 1 can, rinsed and drained
1 cup frozen corn
1 tablespoon lime juice
2 cups vegetable broth
1 large egg
1 ½ cups milk
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar, granulated
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 jalapeño, small, chopped
1 jalapeño, sliced
2 tablespoons fresh cilantro, chopped

Steps:

In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
Preheat the oven to 400°F (200°C).
In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
Garnish the cornbread with sliced jalapeño and chopped cilantro.
Enjoy!

Nutrition Facts : Calories 927 calories, Carbohydrate 119 grams, Fat 39 grams, Fiber 21 grams, Protein 26 grams, Sugar 21 grams

VEGGIE CHILI CORNBREAD CASSEROLE

Veggie Chili Cornbread Casserole image

Veggie chili cornbread casserole.

Provided by Taylerand20

Categories Main Dish Recipes Casserole Recipes

Time 1h50m

Yield 10

Number Of Ingredients 31

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 teaspoon dried oregano
1 ½ teaspoons smoked paprika
¼ 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 ½ cups milk
1 large egg
1 ½ cups yellow cornmeal
1 cup all-purpose flour
2 tablespoons brown sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno pepper, chopped
1 jalapeno pepper, sliced
2 tablespoons chopped fresh cilantro

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

Tips:

To make the chili, you can either use canned chili or make your own from scratch. If you're using canned chili, choose a brand that you like the taste of and that has a good consistency.
If you're making your own chili, you can use any type of beans or vegetables that you like. Just be sure to cook them until they're tender.
To make the cornbread, you can use a boxed mix or make your own from scratch. If you're using a boxed mix, follow the directions on the package.
If you're making your own cornbread, you can use any type of cornmeal that you like. Just be sure to use a fine-grind cornmeal so that the cornbread is smooth.
To assemble the casserole, simply layer the chili, cornbread, and cheese in a baking dish. Then, bake the casserole until it's bubbly and hot.

Conclusion:

Veggie chili cornbread casserole is a delicious and easy-to-make dish that's perfect for a weeknight meal. It's also a great way to use up leftover chili or cornbread. With its combination of hearty chili, sweet cornbread, and melted cheese, this casserole is sure to be a hit with the whole family.