Veggie Chili Cornbread Casserole

Veggie Chili Cornbread Casserole

Recipe by Gwenaelle Le Cochennec from tasty.co

Dinner

Ingredients

6

6 servings

  • 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

Instructions

  • 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!

Nutritional Facts

Per 6 servings

  • Calories: 814
  • Carbohydrate: 106g
  • Fat: 38g
  • Fiber: 18g
  • Protein: 26g
  • Sugar: 18g

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