Veggie chili cornbread casserole.
Ingredients
Garnish
- 1 jalapeno pepper, sliced
- 2 tablespoons chopped fresh cilantro
Cornbread
- 1 ½ cups milk
- 1 large egg
- 1 ½ cups yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons brown sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 5 tablespoons unsalted butter, melted
- 1 small jalapeno pepper, chopped
Chili
- 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 ½ teaspoons smoked paprika
- ¼ 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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 393 | |
% Daily Value * | |
Total Fat11g | 15% |
Saturated Fat5g | 25% |
Cholesterol37mg | 12% |
Sodium990mg | 43% |
Total Carbohydrate60g | 22% |
Dietary Fiber11g | 39% |
Total Sugars10g | |
Protein13g | |
Vitamin C34mg | 171% |
Calcium185mg | 14% |
Iron6mg | 35% |
Potassium584mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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