This Veggie Chili Cornbread Casserole Is A Healthy Version Of Comfort Food

source: Tasty

Can you think of anything more delicious than a warm, moist piece of cornbread served atop a pile of flavorful chili? I think not! The recipe we’re about to share with you from Tasty is exactly that, and the best part is that it’s full of veggies. It’s total comfort food, but comfort food that you won’t have to feel guilty about eating.

To make veggie chili cornbread casserole, you will need:

For the chili:

2 tablespoons of olive oil
1 medium yellow onion, chopped
1 large carrot, peeled and chopped
1 large red bell pepper, chopped
1 teaspoon of dried oregano
2 teaspoons of cumin
2 tablespoons of chili powder
1 1/2 teaspoons of smoked paprika
1/4 teaspoon of cinnamon
4 cloves of garlic, minced
Salt and pepper, to taste
1 can (28 ounces) of diced tomatoes, with the juices
1 can (15 ounces) of black beans, rinsed and drained
1 can (15 ounces) of kidney beans, rinsed and drained
1 can (15 ounces) of pinto beans, rinsed and drained
1 cup of frozen corn
1 tablespoon of lime juice
2 cups of vegetable broth

For the cornbread:

1 large egg
1 1/2 cups of milk
1 1/2 cups of yellow cornmeal
1 cup of all-purpose flour
2 tablespoons of brown sugar
1 teaspoon of salt
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
5 tablespoons unsalted butter, melted
1 small jalapeno, chopped

For the garnish:

1 jalapeno, sliced
2 tablespoons of fresh cilantro, chopped

source: Tasty

Directions:

Step 1: In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.

Step 2: Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.

Step 3: Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.

Step 4: Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.

Step 5: Preheat the oven to 400°F (200°C).

Step 6: In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.

Step 7: In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.

Step 8: Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.

Step 9: Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.

Step 10: Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.

Step 11: Garnish the cornbread with sliced jalapeño and chopped cilantro.

Step 12: Enjoy!