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How to Make Veggie Chili Cornbread Casserole - A Step-by-Step Guide

When it comes to comfort food, few dishes are as satisfying as a hearty chili paired with a warm and moist cornbread. But what if you could combine the two into one delicious meal? That's where this recipe for Veggie Chili Cornbread Casserole comes in. This dish takes all the flavor and comfort of traditional chili and cornbread and combines them into a single, mouthwatering casserole that's perfect for a cozy night in or for feeding a crowd.

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 50 mins
  • Servings: 10
  • Yield: 10 servings

  • 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

    393 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 37mg
    • Sodium: 990mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 11g
    • Total Sugars: 10g
    • Protein: 13g
    • Vitamin C: 34mg
    • Calcium: 185mg
    • Iron: 6mg
    • Potassium: 584mg

    Categories

    Vegan recipes
    Vegetarian recipes
    Mexican recipes
    Casserole recipes
    Comfort food recipes