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Veggie Chili Cornbread Casserole

Gwenaelle Le Cochennec
  • minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

Black beans

1

Carrot, large

2 tbsp

Cilantro, fresh

1 cup

Corn, frozen

4 cloves

Garlic

1

Jalapeno, small

1

Jalapeno

1 15 ounce can

Kidney beans

1 tsp

Oregano, dried

1 15 ounce can

Pinto beans

1

Red bell pepper, large

1 28 ounce can

Tomatoes

1

Yellow onion, medium

1

Egg, large

2 cups

Vegetable broth

1 tbsp

Lime juice

1 cup

All-purpose flour

1 1/2 tsp

Baking powder

1/2 tsp

Baking soda

2 tbsp

Brown sugar, granulated

2 tbsp

Chili powder

1/4 tsp

Cinnamon

1 1/2 cups

Cornmeal, yellow

1 1/2 tsp

Paprika, smoked

1

Pepper

1

Salt

1 tsp

Salt

2 tbsp

Olive oil

2 tsp

Cumin

5 tbsp

Butter, unsalted

1 1/2 cups

Milk