Vegetarian Dutch Oven Chili Cornbread Recipes

VEGGIE CHILI CORNBREAD CASSEROLE

Steps:

• Heat olive oil in a large Dutch oven over medium heat until shimmering, about 1 minute. Add onion, carrot, and bell pepper. Mix to combine and cook until tender, about 8 minutes. Add garlic, chili powder, cumin, oregano, paprika, cinnamon, salt, and black pepper. Stir and cook until fragrant, about 2 minutes.
• Add diced tomatoes, black beans, kidney beans, pinto beans, and corn to the Dutch oven and stir to combine. Pour in broth and lime juice; stir to combine. Increase heat to high and bring chili to a boil, about 5 minutes. Reduce heat to medium-low. Simmer, uncovered and stirring occasionally, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Whisk milk and egg together in a large bowl until well combined.
• Combine cornmeal, flour, brown sugar, baking powder, salt, and baking soda together in a large bowl. Add milk mixture and whisk until smooth. Add melted butter and stir to combine. Add jalapeno and stir to incorporate into the cornbread batter.
• Remove Dutch oven from the stove. Pour batter over the chili in the Dutch oven. Use a spatula to cover chili completely and smooth the top.
• Bake in the preheated oven until a toothpick inserted into the cornbread comes out clean, 25 to 30 minutes. Let cool for about 10 minutes before serving.
• Garnish cornbread casserole with sliced jalapeno and cilantro.

VEGGIE CHILI CORNBREAD SKILLET

Steps:

• For the chili: Heat the oil in a 12-inch cast-iron skillet over medium heat. Add the garlic and onion and cook until softened, 2 to 3 minutes. Add the butternut squash and peppers and cook for about 5 minutes more. Stir in the chili powder, salt, oregano, cumin and black pepper to taste. Cook until the spices are aromatic, 2 to 3 minutes more. Pour in the salsa, black and pinto beans and tomatoes, scraping up any browned bits on the bottom of the skillet. Add the vegetable stock and bring to a simmer. Reduce the heat to low and simmer until the vegetables are tender, 30 to 45 minutes.
• Preheat the oven to 425 degrees F.
• For the cornbread: Meanwhile, in a large bowl, whisk to combine the cornmeal, flour, sugar, baking powder and salt. Make a well in the center of the dry mixture and add the melted butter, egg and buttermilk. Whisk to combine, taking care not to overmix. Use a rubber spatula to scrape the sides of the bowl to ensure that all the ingredients are incorporated.
• Use a tablespoon or ice cream scoop to dollop the cornbread mixture over the top of the chili in the skillet. Place the skillet in the oven and bake until the cornbread is golden brown on top, 25 to 30 minutes.

CAMPFIRE DUTCH OVEN CHILI AND CORNBREAD

Steps:

• Add the salsa, tomatoes, hatch chiles, beans, corn, chili powder and 1 1/4 cups water to a pre-seasoned 5-quart cast-iron Dutch oven and stir to combine. Prepare the corn muffin mix with the egg and milk according to package directions and spoon in dollops on top of the bean mixture. Cover with the lid and be careful not swing the pot too much when transferring it to the fire to keep the batter on top (it will sink a bit though).
• Prepare a campfire or charcoal grill for cooking at medium-high heat (you'll know it's ready when you can hold your hand about 2 inches above the fire or grates for only 2 to 3 seconds). Arrange the coals so there is a hole in the center large enough to hold the Dutch oven without it touching any coals directly. Place the Dutch oven in the hole. With grilling tongs or a shovel, place a few coals on the lid of the Dutch oven. Cook for 20 minutes, rotating the pot occasionally. Remove the coals from the lid and take the Dutch oven off the fire. Let sit, covered, for 15 minutes before serving with desired toppings.

VEGGIE CHILI CORNBREAD CASSEROLE RECIPE BY TASTY

Steps:

• In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
• Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
• Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
• Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
• Preheat the oven to 400°F (200°C).
• In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
• In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
• Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
• Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
• Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
• Garnish the cornbread with sliced jalapeño and chopped cilantro.
• Enjoy!