THE RECIPE JOURNAL · Main Course
Chili and Cornbread Casserole with Veggies
This hearty casserole combines savory chili with sweet cornbread and colorful veggies for a comforting meal everyone will love. It’s easy to make and perfect for cozy family dinners or casual gatherings.
FROM THE KITCHEN • Chili and Cornbread Casserole with Veggies
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
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, and cook them until they’re nice and tender, around 8 minutes. Then add the garlic and spices—chili powder, cumin, oregano, paprika, cinnamon, salt, and pepper—and stir everything together until it smells amazing, about 2 minutes.
02
Step 2
Next, add the diced tomatoes, black beans, kidney beans, pinto beans, and corn. Give it all a good stir before pouring in the broth and lime juice. Turn the heat up to high and let the chili come to a boil, which should take about 5 minutes. Once it’s bubbling, lower the heat to medium-low and let it simmer uncovered, stirring now and then, for about half an hour.
03
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 and egg mixture into the dry ingredients and whisk until the batter is smooth. Then stir in the melted butter and diced jalapeño until everything is combined.
04
Step 4
When the chili is ready, take the Dutch oven off the heat and pour the cornbread batter right over the top. Use a spatula to spread it evenly and cover the chili completely. Pop the whole thing in the oven and bake for about 25 to 30 minutes, or until a toothpick inserted into the cornbread comes out clean.
05
Step 5
Once it’s done, let it cool for about 10 minutes. Before serving, sprinkle some sliced jalapeño and fresh cilantro on top for a little extra kick and color.
Why you’ll love it
This dish is a comforting blend of hearty chili and sweet cornbread, layered with colorful vegetables. It’s perfect for warming up on a chilly day and offers a great balance of flavors and textures that the whole family will enjoy.
How to serve
Serve warm with a dollop of sour cream or a sprinkle of shredded cheese. A side salad or steamed green beans can add a refreshing crunch to the meal. For extra heat, offer hot sauce or sliced jalapeños on the side.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave to keep the cornbread from drying out. This casserole also freezes well—wrap tightly and freeze for up to 3 months.
