Veggie Chili Cornbread Casserole
Hard Caribbean Bread Soup

Veggie Chili Cornbread Casserole

Total Time
2h 14m
44m prep · 90m cook
Servings
4 people
Rating
Difficulty
Hard
24 views

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. 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. 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. 3

    Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

  4. 4

    Whisk milk and egg together in a large bowl until well combined.

  5. 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. 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. 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. 8

    Garnish cornbread casserole with sliced jalapeno and cilantro.

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Nutrition Facts

Per serving

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