This comforting casserole combines hearty chili with sweet cornbread and a mix of fresh vegetables for a flavorful, satisfying meal. It’s perfect for cozy evenings when you want something warm and easy to share with family or friends.
Start by warming some olive oil in a large Dutch oven over medium heat until it’s nice and shimmering, about a minute. Toss in the chopped onion, carrot, and bell pepper, and cook them until they’re soft and fragrant, around 8 minutes. Then add the garlic along with all the spices—chili powder, cumin, oregano, paprika, cinnamon, salt, and pepper—and stir everything together for a couple of minutes until you can really smell those flavors coming alive.
Next, add the diced tomatoes, black beans, kidney beans, pinto beans, and corn to the pot. Give it a good stir, then pour in the broth and lime juice. Turn the heat up to high and let it come to a boil. Once boiling, lower the heat to medium-low and let it simmer uncovered for about half an hour, stirring occasionally so nothing sticks to the bottom.
While the chili is simmering, preheat your oven to 400°F (200°C). In a big 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 don’t see any lumps. Stir in the melted butter, then add the chopped jalapeño and mix it all together.
When the chili is ready, take the Dutch oven off the stove. Pour the cornbread batter right on top of the chili, then use a spatula to spread it out evenly and cover the chili completely. Pop the Dutch oven into the oven and bake for 25 to 30 minutes, or until a toothpick inserted in the cornbread comes out clean.
Let the casserole cool for about 10 minutes before serving. If you like, garnish with some extra sliced jalapeño and fresh cilantro for a little extra kick and color. Enjoy!
- Use fresh or frozen vegetables based on what you have available.
- For extra creaminess, stir in a bit of sour cream or cheese before baking.
- Avoid overbaking to keep the cornbread moist and tender.
This dish is a comforting mix of spicy chili and sweet cornbread, combined with fresh vegetables for added nutrition. It’s easy to make, filling, and perfect for family dinners or casual gatherings. The flavors blend beautifully, creating a warm and satisfying meal.
Serve warm with a side of green salad or steamed greens for a balanced meal. A dollop of sour cream or a sprinkle of chopped cilantro on top adds a nice touch. It also pairs well with a simple avocado salsa or fresh tomato salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture intact. You can also freeze portions for up to 1 month; thaw overnight before reheating.
