Veggie chili cornbread casserole.

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Recipe Summary

prep:
30 mins
cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Chili:
Cornbread:
Garnish:

Directions

Instructions Checklist
  • 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.

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  • 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

393 calories; protein 13.1g; carbohydrates 60.4g; fat 11.4g; cholesterol 36.8mg; sodium 989.6mg. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/05/2019
This recipe is worth all the steps and all the time! I made it exactly as written and it is now in one of my TOP favorites. Great for a big gathering! Read More
(3)

Most helpful critical review

Rating: 3 stars
04/25/2020
Too much time to prep and cook. I think the cornbread on top spoiled it for me. The beans mix was pretty good. It wasn't as yummy as it first sounded. I'll try it with the cornbread on the side next time. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/05/2019
This recipe is worth all the steps and all the time! I made it exactly as written and it is now in one of my TOP favorites. Great for a big gathering! Read More
(3)
Rating: 5 stars
05/01/2019
This was very good but I did make a few changes because of what I had on hand and some likes and dislikes of individual family members. I left out the red pepper. I used 4 1/2 t powdered garlic instead of cloves. I used regular paprika instead of smoked. I did not have any corn on hand or lime juice so I used lemon juice. I used gluten free beef broth instead of vegetable. Instead of making the cornbread mix I used Krustaez gluten free cornbread mix; I needed to keep the recipe gf plus it seemed easier to just make the box mix. I did not use any jalapenos. This was really good and I would make again; might even add some hamburger to it next time. Read More
Rating: 2 stars
04/25/2019
This recipe isn't showing all of the ingredients so I can't make it. Read More
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Rating: 3 stars
04/25/2020
Too much time to prep and cook. I think the cornbread on top spoiled it for me. The beans mix was pretty good. It wasn't as yummy as it first sounded. I'll try it with the cornbread on the side next time. Read More
Rating: 5 stars
11/29/2020
I made this without the cornbread. The chili was delicious. I think cinnamon is an underrated secret ingredient! my favorite cornbread is Krusteaz mix which I prepared on the side Read More
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