Veggie-Packed Chili Cornbread Bake

Ingredients 0/34

Step 1

Lightly heat 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, and cook them until they get nice and tender, around 8 minutes. Then add the garlic along with the chili powder, cumin, oregano, paprika, cinnamon, salt, and pepper. Stir everything together and let it cook until the spices smell really fragrant, about 2 minutes.

Step 2

Add the diced tomatoes, black beans, kidney beans, pinto beans, and corn to the pot. Give it a good stir before pouring in the broth and lime juice. Turn the heat up to high and bring the chili to a boil, which should take around 5 minutes. Once boiling, lower the heat to medium-low and let it simmer uncovered, stirring now and then, for about half an hour.

Step 3

While the chili is simmering, preheat your oven to 400°F (200°C). In a large 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 mixture into the dry ingredients and whisk until you have a smooth batter. Then stir in the melted butter and diced jalapeño.

Step 4

When the chili is ready, take the Dutch oven off the stove 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, or until a toothpick inserted into the cornbread comes out clean.

Step 5

Let it cool for about 10 minutes before serving. For a little extra flair, sprinkle some sliced jalapeños and fresh cilantro on top. Enjoy!