Name: Veggie Chili Cornbread Casserole
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 10 servings
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 teaspoon ground cinnamon; salt to taste; ground black pepper to taste; 1 (28 ounce) can diced tomatoes with juice; 1 (15 ounce) can black beans, rinsed and drained; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (15 ounce) can pinto beans, rinsed and drained; 1 cup frozen corn; 2 cups vegetable broth; 1 tablespoon lime juice; 1.5 cups milk; 1 large egg; 1.5 cups yellow cornmeal; 1 cup all-purpose flour; 2 tablespoons brown sugar; 1.5 teaspoons baking powder; 1 teaspoon salt; 0.5 teaspoon baking soda; 5 tablespoons unsalted butter, melted; 1 small jalapeno pepper, chopped; 1 jalapeno pepper, sliced

Ingredients

Instructions

Step 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.
Step 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.
Step 3

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
Step 4

Whisk milk and egg together in a large bowl until well combined.
Step 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.
Step 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.
Step 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.
Step 8

Garnish cornbread casserole with sliced jalapeno and cilantro.

Enjoy your meal!