Veggie Chili Cornbread Casserole
Description
This vegetarian chili cornbread casserole recipe tastes so great, you'll want to make it every week for your friends and family.
Ingredients
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2 tablespoons olive oil
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1 medium yellow onion, chopped
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1 large carrot, peeled and chopped
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1 large red bell pepper, chopped
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4 cloves garlic, minced
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2 tablespoons chili powder
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1 1/2 teaspoons smoked paprika
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1/4 teaspoon ground cinnamon
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salt to taste
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ground black pepper to taste
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1 (28 ounce) can diced tomatoes with juice
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can pinto beans, rinsed and drained
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1 cup frozen corn
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2 cups vegetable broth
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1 tablespoon lime juice
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1 1/2 cups milk
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1 large egg
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1 1/2 cups yellow cornmeal
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1 cup all-purpose flour
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2 tablespoons brown sugar
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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5 tablespoons unsalted butter, melted
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1 small jalapeno pepper, chopped
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1 jalapeno pepper, sliced
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2 tablespoons chopped fresh cilantro
Directions
1
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.
2
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.
3
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
4
Whisk milk and egg together in a large bowl until well combined.
5
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.
6
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.
7
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.
8
Garnish cornbread casserole with sliced jalapeno and cilantro.