Could there be anything more wonderfully fall-ish than a veggie chili cornbread casserole? I meeeeeeean… Don’t act like you don’t want dive right into this cozy cornbread situation. Just like my beloved white bean chili, it’s comfort food that’s packed with veggies and most definitely a meal in a bowl. Let’s DO THIS. We shall not let the mildly lengthy ingredient list today intimidate us. This chili comes together in a jiffy, good people. Have trust. I haven’t posted a chili recipe in a minute, but whenever I make chili, I 100% make cornbread with it. Totally required and not at all optional. But why not make it all in one so every bite of chili has the perfect amount of cornbready greatness, too? This Jalapeño Skillet Cornbread is my staple recipe and my inspiration for today’s version. It’s ridic! And all this messy cornbread chiliness is healthy, too. We’re doing good good things for the body, here. I gotta say that this chili recipe is THE perfect staple chili recipe. It’s full of spice but not spicy and just robust and veggie-forward and all around killing it. Tomato paste adds concentrated umami flavor and smoked paprika adds lovely depth of flavor. Don’t you skip it! I think you’re gonna like this. I think you’re gonna love this. You, your kiddos, your romantical partner, your doggy. The whole fam is invited to get all up in this one pot chili cornbread casserole wonder. And don’t get me started on the leftovers. Ohhhhh, the leftovers. They’re like fifteen times better. Now should we make badass some chili moves or WHAT? Cozy cozy cozy.
1 tbsp extra virgin olive oil 1 large onion, diced 3 cloves garlic, minced 2 carrots, diced 2 celery stalks, finely diced 1 bell pepper, diced ¼ cup tomato paste 1 ½ tbsp chili powder 2 tsp cumin 1 tsp smoked paprika 1 tsp oregano ¾ tsp salt, to taste + freshly ground black pepper 1 (28 oz.) can diced tomatoes, with juices 1 (15 oz.) can black beans, drained and rinsed 2 (15 oz.) can kidney beans, drained and rinsed (can do half chickpeas) 1 cup water
For the cornbread topping:
1 tbsp ground flax seeds + 3 tbsp warm water (can sub 1 egg) 1 ¼ cups almond milk + 2 tsp apple cider vinegar 1 ¼ cups whole grain cornmeal ¾ cup white whole wheat flour (sub all-purpose gluten-free flour if necessary) 1 tbsp baking powder 1 tsp kosher salt ⅓ cup avocado oil or coconut oil, melted 2 tbsp maple syrup
