Vegetarian Chili & Cream Corn infused Cornbread Topping

photo 2

Tonight’s Dinner is ready! This is a hearty, healthy meal that makes a great family dinner.

Click for quick video clip


4 cups zucchini, cut into slices or cubes 

4 cups yellow squash

1 red/green/yellow/orange, cut into 1-inch pieces

4 rib celery, thinly sliced

1 tbs minced garlic

2 cans kidney beans, rinsed and drained

1 can (28 ounce) crushed tomatoes in puree, undrained 

1 can diced tomatoes

2/3 cup cayenne pepper sauce

1 tbs chili powder

1 package cornbread mix, plus ingredients to prepare mix

1 can cream-style corn

Dash of sugar


1. Preheat oven 400 degrees. Heat 1 tbs oil in large pot over medium heat. Add zucchini, bell peppers, celery, and garlic. Cook and Stir until tender. Add remaining ingredients. Heat boiling, stirring. 

2. Prepare cornbread mix according to package directions. Add 1 tbs sugar and cream-style corn. Spoon batter on top of chili mixture. Bake 30 minutes or until cornbread is golden brown and mixture is bubbly.

This slideshow requires JavaScript.

One Comment Add yours

  1. LFFL says:

    Looks fabulous.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s