Veggie Chili Cornbread Casserole Recipe
A hearty and delicious vegan casserole combining veggie chili and cornbread.
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Ingredients
Chili Ingredients
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 medium Bell pepper, diced
- 1 cup Corn kernels fresh or frozen
- 1 cup Black beans cooked or canned, drained and rinsed
- 1 cup Kidney beans cooked or canned, drained and rinsed
- 1 can Diced tomatoes 14.5 oz can
- 2 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- ½ teaspoon Black pepper
Cornbread Topping
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- 1 cup Non-dairy milk
- ¼ cup Maple syrup
- ¼ cup Vegetable oil
Instructions
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and diced bell pepper. Cook for another 3-4 minutes.
- Stir in the corn kernels, black beans, kidney beans, diced tomatoes, chili powder, ground cumin, salt, and black pepper. Let it simmer for 10 minutes.
- While the chili is simmering, prepare the cornbread topping. In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
- In another bowl, mix the non-dairy milk, maple syrup, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined.
- Transfer the chili mixture to a baking dish. Spread the cornbread batter evenly over the top.
- Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let the casserole cool for a few minutes before serving. Enjoy!
Nutritional Value
Calories: 350kcal | Carbohydrates: 60g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Sodium: 600mg | Potassium: 500mg | Fiber: 10g | Sugar: 10g | Vitamin A: 500IU | Vitamin C: 30mg | Calcium: 100mg | Iron: 3mg
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