Veggie Chili Cornbread Casserole

This vegetarian chili cornbread casserole recipe tastes so great, you'll want to make it every week for your friends and family.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 393 Calories

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 1 large egg
• salt to taste
• 2 tablespoons olive oil
• ground black pepper to taste
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (28 ounce) can diced tomatoes with juice
• 2 tablespoons chopped fresh cilantro
• 2 cups vegetable broth
• 1 tablespoon lime juice
• 1 large red bell pepper, chopped
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 cup frozen corn
• 1 medium yellow onion, chopped
• 1 (15 ounce) can pinto beans, rinsed and drained
• 5 tablespoons unsalted butter, melted
• 1 jalapeno pepper, sliced
• 1 large carrot, peeled and chopped
• 1 small jalapeno pepper, chopped
• 1.5 cups milk
• 0.5 teaspoon baking soda
• 0.25 teaspoon ground cinnamon
• 1.5 teaspoons baking powder
• 1.5 teaspoons smoked paprika
• 1.5 cups yellow cornmeal

Recipe Instructions

Step 1

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

Step 2

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 3

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 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.