Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Veggie chili cornbread casserole.

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Recipe Summary

cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 50 mins
prep:
30 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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