No-Sugar Vegan Cheesecake Cups
◷ 46 min
Main CourseReader rated
Vegetable Chili with Cornbread Topping Casserole
This hearty casserole combines a flavorful vegetable chili with a sweet, golden cornbread topping for the perfect comforting meal. It's easy to make and great for sharing with family or friends on a cozy night in.
◷1 hr 40 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Veggies and Spices
Start by heating some olive oil in a large Dutch oven over medium heat until it’s shimmering, about a minute. Toss in the chopped onion, carrot, and bell pepper, stirring occasionally, and cook until they’re nice and tender—around 8 minutes. Then add the garlic and spices like chili powder, cumin, oregano, paprika, cinnamon, salt, and pepper. Stir everything together and let it cook for a couple more minutes until the spices really wake up.
2
Add beans and simmer
Next, pour in the diced tomatoes, black beans, kidney beans, pinto beans, and corn. Give it all a good stir, then add the broth and lime juice. Turn the heat up to high and bring the chili to a boil, which should take about 5 minutes. Once boiling, lower the heat to medium-low and let it simmer uncovered, stirring now and then, for about half an hour.
3
Prepare Cornbread Batter
While the chili is cooking, go ahead and preheat your oven to 400°F. In a big bowl, whisk together the milk and egg until smooth. In another bowl, mix the cornmeal, flour, brown sugar, baking powder, salt, and baking soda. Pour the milk and egg mixture into the dry ingredients and whisk until the batter is smooth. Stir in the melted butter and then fold in the chopped jalapeño.
4
Spread Batter and Bake
When the chili has finished simmering, take the Dutch oven off the heat and pour the cornbread batter evenly over the top. Use a spatula to spread it out and cover the chili completely. Pop the whole thing into the oven and bake for 25 to 30 minutes, until a toothpick inserted into the cornbread comes out clean.
5
Cool and Garnish
Let the casserole cool for about 10 minutes before serving. For a fresh touch, sprinkle sliced jalapeño and some chopped cilantro on top. Enjoy!
Why You’ll Love This Recipe
This dish is hearty and full of flavor, making it a perfect comfort food for any season. The combination of spicy vegetable chili and sweet, fluffy cornbread creates a satisfying contrast that appeals to both kids and adults. It’s also a great way to enjoy a healthy, plant-based meal without missing out on taste.
Serving Suggestions
Serve this casserole with a simple green salad or steamed vegetables for a balanced meal. A dollop of sour cream or a sprinkle of shredded cheese on top can add creaminess. It also pairs well with a cold glass of iced tea or a light beer.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to keep the cornbread topping crisp, or microwave for a quicker option. This dish also freezes well; just thaw overnight in the fridge before reheating.
