Veggie Chili Cornbread Casserole Recipe
"This vegetarian chili cornbread casserole recipe tastes so great, you'll want to make it every week for your friends and family...."
INGREDIENTS
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Chili:
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2 tablespoons olive oil
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1 medium yellow onion, chopped
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1 large carrot, peeled and chopped
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1 large red bell pepper, chopped
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4 cloves garlic, minced
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2 tablespoons chili powder
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2 teaspoons ground cumin
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1 teaspoon dried oregano
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1 1/2 teaspoons smoked paprika
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1/4 teaspoon ground cinnamon
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salt to taste
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ground black pepper to taste
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1 (28 ounce) can diced tomatoes with juice
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1 (15 ounce) can black beans, rinsed and drained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can pinto beans, rinsed and drained
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1 cup frozen corn
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2 cups vegetable broth
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1 tablespoon lime juice
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Cornbread:
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1 1/2 cups milk
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1 large egg
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1 1/2 cups yellow cornmeal
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1 cup all-purpose flour
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2 tablespoons brown sugar
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1 1/2 teaspoons baking powder
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1 teaspoon salt
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1/2 teaspoon baking soda
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5 tablespoons unsalted butter, melted
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1 small jalapeno pepper, chopped
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Garnish:
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1 jalapeno pepper, sliced
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2 tablespoons chopped fresh cilantro
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