Ingredients
1 tablespoon olive oil
4 carrots, chopped
2 stalks celery, chopped
1 onion, diced
2 teaspoons minced garlic
2 tablespoons chili powder
1 teaspoon cumin
1 (29 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can corn, drained
1 cup pareve chicken broth
½ cup chopped cilantro
1 (8-1/2 ounce) package corn bread mix
Preheat oven to 400 degrees. Sauté carrots, celery and onion in olive oil until soft – about 10 minutes. Stir in all remaining ingredients except corn bread mix and simmer for 15 minutes. Pour into 9 x 13-inch pan. Prepare corn bread mix according to package directions. Spread across top of chili and bake for 15 to 20 minutes until golden. Serve with guacamole and sour cream if desired.
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Chicken broth is not vegetarian btw…
Yes, you are correct. It should say pareve chicken broth or vegetarian broth.
This is my first time pay a visit at here and i am truly impressed to
read everthing at one place.
Where is the Shepherd’s Pie Recipe? I searched your very broad list of categories and alas no luck!!
Here it is, https://gourmetkoshercooking.com/2010/01/vegetarian-chili-casserole-with-cornbread-topping/