Veggie chili cornbread casserole.
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
- 1.5 teaspoons smoked paprika
- 0.25 teaspoons ground cinnamon
- salt to taste
- ground black pepper to taste
- 1 can diced tomatoes with juice , 28 ounce
- 1 can black beans , 15 ounce
- 1 can kidney beans , 15 ounce
- 1 can pinto beans , 15 ounce
- 1 cup frozen corn
- 2 cups vegetable broth
- 1 tablespoon lime juice
Instructions
-
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.
Nutrition Facts
Per serving
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