VEGGIE CHILI CORNBREAD CASSEROLE
Veggie chili cornbread casserole.
Provided by Taylerand20
Categories Main Dish Recipes Casserole Recipes
Time 1h50m
Yield 10
Number Of Ingredients 31
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.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 60.4 g, Cholesterol 36.8 mg, Fat 11.4 g, Fiber 11 g, Protein 13.1 g, SaturatedFat 4.9 g, Sodium 989.6 mg, Sugar 9.7 g
VEGETARIAN CHILI WITH CORN BREAD TOPPING
The idea behind this spicy, all-vegetable chili is ease: It's easily made on a weekend, a meditative wintry afternoon in the kitchen, chopping and stirring. Then, on a weeknight made even shorter by commuting and homework, concoct an easy corn bread topping, spread it on the chili and bake it for a while. It's healthy, filling food.
Provided by Nigella Lawson
Categories dinner, weekday, casseroles, main course
Time 1h35m
Yield 8 servings
Number Of Ingredients 26
Steps:
- To prepare chili, heat olive oil over medium-low heat in a deep, wide pan with a lid. Add onions, garlic and bell peppers, and sauté until softened, about 5 minutes. Stir in red pepper flakes, coriander, cumin and cardamom pods. Stir in lentils.
- Add chopped tomatoes, kidney beans, ketchup, tomato paste, cocoa and 3 cups water. Stir well. Cover, and simmer, stirring frequently, until mixture is thickened and beans are tender, about 45 minutes. Chili can be made ahead to this point and topping added later. (In that case, cover, and refrigerate for up to 3 days, bringing to room temperature before proceeding.)
- For corn bread topping, heat oven to 425 degrees. In a mixing bowl, combine salt, cornmeal, flour, baking powder and cinnamon. In a separate bowl, whisk together buttermilk, eggs, honey and oil. Pour liquid ingredients into dry; stir until combined.
- Pour chili into a baking dish 13 by 9 by 3 inches. Spread corn bread topping evenly over chili, and sprinkle cheese on topping. Bake until topping has risen and turned golden brown, about 25 minutes.
- Remove from oven, and let chili stand about 5 minutes. To serve, cut into squares, and pass sour cream and cilantro at the table.
CORNBREAD-TOPPED CHILI CASSEROLE
In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang.
Provided by EatingWell Test Kitchen
Categories Healthy Mexican Casserole Recipes
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add onion and chili powder; cook, stirring, until starting to soften, about 2 minutes. Add pork, zucchini and 1/4 teaspoon each salt and pepper and cook, stirring often, until the pork is no longer pink, 4 to 5 minutes. Add corn and tomatoes with their juice and cook until heated through, 3 to 4 minutes more. Remove from heat.
- Meanwhile, whisk cornmeal, baking powder and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Whisk egg, buttermilk and the remaining 2 tablespoons oil in another bowl. Stir the buttermilk mixture into the cornmeal mixture until combined. Spread the batter over the pork and vegetables. Transfer the pan to the oven.
- Bake until the cornbread is just cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 490.1 calories, Carbohydrate 54.8 g, Cholesterol 91.8 mg, Fat 20.7 g, Fiber 8.3 g, Protein 28.2 g, SaturatedFat 4 g, Sodium 748.6 mg, Sugar 12 g
ONE-SKILLET HEARTY CHILI AND CORNBREAD
The perfect quick and easy comfort food on a cool evening! Start on the stovetop and finish in the oven.
Provided by SunnyDaysNora
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 45m
Yield 8
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Preheat a 12-inch oven-safe skillet over medium-high heat, rotating occasionally, until hot, 5 to 8 minutes. Add ground beef and onion; cook and stir until meat is browned and onion is soft, 5 to 7 minutes. Drain grease.
- Reduce heat to medium and add kidney beans, black beans, tomato sauce, water, chili powder, brown sugar, cumin, cocoa powder, salt, oregano, garlic powder, onion powder, cayenne pepper, black pepper, and paprika. Bring to a simmer and cook until heated through, about 5 minutes.
- While the chili is heating, whisk flour, cornmeal, sugar, baking powder, and salt for together in a small bowl. Mix in milk, egg, butter, and vanilla extract. Dollop cornbread mixture over top of chili.
- Bake in the preheated oven until cornbread is crisp and golden brown, about 20 minutes.
Nutrition Facts : Calories 379.4 calories, Carbohydrate 45.4 g, Cholesterol 66.9 mg, Fat 13.8 g, Fiber 9.6 g, Protein 19.8 g, SaturatedFat 5.9 g, Sodium 1111.2 mg, Sugar 11.5 g
VEGGIE CHILI CORNBREAD SKILLET
Provided by Katie Lee Biegel
Categories main-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 24
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.
VEGETARIAN SKILLET CHILI TOPPED WITH CORNBREAD
A hearty chili made with butternut squash and fluffy cornbread come together in this single-skillet meal. Serve with extra sour cream and pickled jalapenos on the side for topping.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the chili: Heat the oil in a 12-inch cast-iron skillet over medium-high heat. Add the squash and a pinch of salt and black pepper and cook, stirring occasionally, until the squash is tender and browned in spots, about 8 minutes. Remove the squash from the pan and set aside.
- Reduce the heat to medium. Add the garlic and onion and cook, stirring often, until the onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the vegetable stock, tomatoes, beans, sugar and cooked squash and bring to a simmer. Cook until all of the vegetables are tender and the sauce has thickened, about 30 minutes. (If the liquid reduces to less than three-quarters of the way up the sides of the squash, stir in a little water.) Stir in the baby spinach by the handful until all is incorporated and wilted.
- For the cornbread topping: Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the cornmeal, flour, baking soda, sugar and 1 teaspoon salt together in a medium bowl. Whisk the milk, sour cream and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar. Drop spoonfuls of the batter on top of the chili, leaving space in between. (The batter will not completely cover the chili.)
- Bake until the cornbread is golden brown and springs back when touched and the chili is hot and bubbly, about 18 minutes. Serve with more sour cream and pickled jalapenos.
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5/5 (19)Estimated Reading Time 3 mins
- Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don’t have a cast-iron skillet (Though, really, why don’t you? They’re awesome – cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.
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VEGAN CHILI CORNBREAD CASSEROLE - HUMMUSAPIEN
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5/5 Estimated Reading Time 3 mins
- Heat oil in an oven-safe dutch oven* medium heat. Add onion, garlic, and a pinch of salt and sauté until soft, about 5 minutes.
- Add carrots, celery, and bell pepper and sauté for another 7 minutes, or until softened. Add tomato paste, all spices, salt, and pepper, stirring for a minute.
- Add tomatoes with juice, all beans, and water, stirring to combine. Increase heat to medium-high. Once boiling, reduce heat and simmer, uncovered, for 15 minutes while you make the cornbread. Taste for seasoning before you pour batter on top!
- Preheat oven to 400F. Mix together flax and water in a small bowl and set aside. Add almond milk and vinegar to a liquid measuring cup and set aside.
CHILI CORNBREAD SKILLET - BUDGET BYTES
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Estimated Reading Time 6 mins
- Dice the onion and mince the garlic. Slice the jalapeño lengthwise, scrape out the seeds, and then dice the pepper. Add the cooking oil, onion, garlic, and jalapeño to a large 4-quart oven safe skillet. Sauté over medium heat until the onions are soft and translucent (about 5 minutes).
- Drain the canned beans then add them to the skillet with the tomato paste, diced tomatoes, chili powder, cumin, oregano, salt, and water. Stir to combine.
- Allow the chili to come up to a simmer. Let the chili continue to simmer, stirring occasionally, as you prepare the cornbread topping.
- Begin to preheat the oven to 425ºF. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until very well combined. In a separate bowl, whisk together the milk, egg, and oil. Pour the milk mixture into the bowl with the cornmeal mixture and stir just until everything is moistened.
CHILI AND CORNBREAD SKILLET - I HEART VEGETABLES
From iheartvegetables.com
5/5 Estimated Reading Time 3 mins
- Add the garlic, chili powder, oregano, cumin, paprika, salt, and tomato paste, stirring until the onion is evenly coated with the spices. Continue to cook over medium heat for 1 minute.
EASY CHILI AND CORNBREAD SKILLET | YELLOWBLISSROAD.COM
From yellowblissroad.com
Estimated Reading Time 4 mins
- To the cooked ground beef, add black beans, tomatoes, chili beans, corn and tomato sauce. If you want an extra kick of spice, add a couple teaspoons of chili powder. Stir together and bring to a low boil. Simmer for ten minutes.
- While the chili is simmering, mix up the cornbread using the box mix plus the ingredients it calls for, such as eggs, milk, and oil or butter. Add the cup of shredded cheddar and gently stir just enough to incorporate.
SKILLET CHILI WITH CHEDDAR CORNBREAD CRUST RECIPE | …
From littlespicejar.com
5/5 (26)Category BeefServings 6Total Time 1 hr 20 mins
- BROWN: Heat the oil in a large oven-safe skillet, such as a cast iron skillet, over medium-high heat. Add the ground beef and crumble as needed, allow to cook for 5-7 minutes or until the beef browns. Drain any excess grease, leaving just a tablespoon in the pan. Add the onions, bell peppers, and jalapeños and continue to sauté for 5-6 minutes or until the veggies cook down a bit.
- SKILLET CHILI: Add the garlic, 1 teaspoon of salt, and all the remaining ingredients for the chili, stir to combine. Let it come to a simmer, reduce the heat to medium-low, cover and allow it to cook for 20-25 minutes. If the chili starts drying out too much, add a few tablespoons of water and allow it to continue simmering. Position a rack in the center of the oven and preheat the oven to 375ºF. While the chili is simmering, prepare the cornbread mix.
- CORNBREAD: Combine all the ingredients for the cornbread in a large bowl. When the chili is done simmering, remove from heat. Drop the mixture in dollops and then spread over the chili. You want it to be evenly distributed across the whole skillet.
- BAKE: Place the skillet on a large baking sheet so if the juices overflow they don't ruin the oven. Bake for 30-35 minutes or until the crust is golden brown.
SKILLET CHILI AND CORNBREAD | LITE CRAVINGS | WW RECIPES
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Estimated Reading Time 3 mins
- Preheat oven to 400. In a very large, oven-proof skillet, brown turkey. Add in onion, garlic, and celery and saute until soft, about 5 minutes.
- Add in zucchini, both cans of tomatoes, and broth. Bring to a boil, lower heat, and simmer for about 10 minutes.
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