Veggie Chili Cornbread Casserole
A tasty casserole for vegetarians and those who wish to take a break from meat.
Ingredients
- 2 tspn olive oil
- 1 onion chopped
- 1 carrot chopped
- 1 red bell pepper chopped
- 1 tspn oregano
- 2 tspn cumin
- 2 tbsp chili powder
- 1 1/2 tspn smoked paprika
- 14 tspn cinnamon
- 4 garlic cloves minced
- 28 oz canned diced tomatoes
- 15 oz canned black beans
- 15 oz canned kidney beans
- 15 oz canned pinto beans
- 1 cup corn kernels
- 1 tbsp lime juice
- 2 cups vegetable broth
- 1 egg
- 1 1/2 cup milk
- 1 1/2 cup yellow corn meal
- 1 cup flour
- 2 tbsp brown sugar
- 1 tspn salt
- 1 1/2 tspn baking powder
- 1/2 tspn baking soda
- 5 tbsp unsalted butter
- 1 jalepeno chopped
Instructions
-
In a oven-safe pot, add 2 tspn olive oil, onion, carrot, and red bell pepper and sautee on medium-high heat until tender.
-
Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic cloves, and salt and pepper to taste. Stir and mix well.
-
Add in the diced tomatoes, canned beans, corn, lime juice, and vegetable broth. Stir and bring to a boil then simmer for 30 minutes and take off heat.
-
In a mixing bowl, combine the milk and egg and whisk.
-
In a separate mixing bowl, combine the corn meal, flour, brown sugar, salt, baking powder, and baking soda and mix well. Add in the milk mixture, melted butter, and jalepeno and mix well. Pour mixture over chili and bake for 25-30 minutes at 400 degrees Fahrenheit. Top with chopped cilantro and jalepenos and serve.
