This hearty casserole is packed with veggies and topped with a fluffy cornbread crust. The chili is made with beans, corn, tomatoes, and a blend of spices, making it a filling and flavorful meal that is perfect for chilly evenings.

Quick Info

⏱️ 108 min • 🍽️ 6 servings • ⭐ 94%

Nutrition

565 cal • 26g protein • 98g carbs • 16g fat

Tags

[North American] • [Central & South American] • [Dairy-Free] • [Healthy] • [Vegetarian] • [Dinner] • [High-Protein] • [High-Fiber]

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, peeled and chopped
• 1 large red bell pepper, chopped
• 1 teaspoon dried oregano
• 2 teaspoons cumin
• 2 tablespoons chili powder
• 1½ teaspoons smoked paprika
• ¼ teaspoon cinnamon
• 4 cloves garlic, minced
• Salt, to taste
• Pepper, to taste
• 1 28-ounce can diced tomatoes, with their juices
• 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
• 1 tablespoon lime juice
• 2 cups vegetable broth
• 1 large egg
• 1½ cups milk
• 1½ cups yellow cornmeal
• 1 cup all-purpose flour
• 2 tablespoons granulated brown sugar
• 1 teaspoon salt
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• 5 tablespoons melted unsalted butter
• 1 small jalapeño, chopped
• 1 jalapeño, sliced
• 2 tablespoons chopped fresh cilantro

Instructions Preview

1. In a large Dutch oven, heat the olive oil …
2. Add the oregano, cumin, chili powder, smok…
3. Add the tomatoes, black beans, kidney bean…

…and 9 more steps

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Recipe by: Gwenaelle Le Cochennec • From: Tasty: Tasty Vegetarian