Veggie Chili Cornbread Casserole

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno pepper, diced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) pinto beans, rinsed and drained
• 1 cup frozen corn
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 1/2 cup shredded cheese
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 1 cup milk

Directions

1. Preheat the oven to 350°F. Grease a 9x13-inch baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, bell pepper and jalapeno and cook until the vegetables are softened, about 5 minutes.
3. Add the diced tomatoes, black beans, pinto beans, corn, chili powder, cumin, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper, if using. Cook, stirring occasionally, until the vegetables are tender and the chili is hot, about 10 minutes.
4. Spread the chili mixture evenly in the prepared baking dish. Sprinkle the cheese over the top of the chili.
5. In a large bowl, whisk together the cornmeal, flour, baking powder, and salt. Stir in the melted butter and milk until combined.
6. Spread the cornbread batter over the top of the chili. Bake for 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Let cool for 10 minutes before serving.

Interesting Facts

• This casserole is a great way to use up leftover chili.
• You can also add other vegetables, such as zucchini or carrots, to the chili mixture.
• Try adding some chopped jalapeno to the cornbread mixture for an extra kick.
• This casserole can be served with a dollop of sour cream or Greek yogurt.