Vegetarian Chili with Cornbread
Craving a hearty, satisfying meal that warms you from the inside out? This vegetarian chili with cornbread is the ultimate comfort food dinner recipe, perfect for cozy evenings. You’ll love how easy it is to make and how much flavor each spoonful packs.
Key Ingredients & Substitutions:
- Canned Tomatoes: Use diced or crushed, whichever you prefer.
- Beans: Kidney, black, or pinto beans all work wonderfully.
- Vegetable Broth: Low-sodium is a great choice for controlling saltiness.
- Cornmeal: Yellow or white cornmeal is fine for the cornbread.
Ingredients:
For the Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 2 (15-ounce) cans kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 4 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the Cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup melted butter
- 1 large egg
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 6-8
- Tools Needed: Large pot or Dutch oven, 8×8 inch baking dish or cast iron skillet
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell peppers, cooking until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Build the Chili Base
Pour in the crushed tomatoes and diced tomatoes. Add the rinsed and drained kidney and black beans. Stir in the vegetable broth and all the chili spices: chili powder, cumin, smoked paprika, and cayenne pepper if using.
3. Simmer the Chili
Bring the chili to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. This allows the flavors to meld beautifully. Season with salt and pepper to your liking.
4. Preheat Oven and Prepare Cornbread Batter
While the chili simmers, preheat your oven to 400°F (200°C). Lightly grease an 8×8 inch baking dish or a cast iron skillet. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
5. Mix Wet Ingredients for Cornbread
In a separate medium bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix, as this can make your cornbread tough.
6. Bake the Cornbread
Pour the batter into your prepared baking dish or skillet. Bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let it cool slightly before slicing.
Variation Ideas:
- Smoky Chili: Add a dash of liquid smoke to the chili for an extra smoky flavor.
- Sweet Potato Chili: Diced sweet potatoes can be added with the tomatoes for added sweetness and nutrition.
- Spicy Kick: Increase the cayenne pepper or add a chopped jalapeño with the bell peppers for more heat.
- Cheesy Cornbread: Fold in 1/2 cup shredded cheddar cheese to the cornbread batter before baking.
Storage Instructions:
Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Cornbread can be stored at room temperature in an airtight container for 2-3 days, or refrigerated for up to 5 days. Reheat chili gently on the stovetop or in the microwave. Reheat cornbread in the oven or microwave.
Frequently Asked Questions (FAQ):
Can I make this chili ahead of time?
Yes, chili often tastes even better the next day as the flavors deepen.
What kind of bell peppers should I use?
Any color works! Green offers a slightly more bitter note, while red, yellow, or orange are sweeter.
Can I freeze this chili?
Absolutely. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
What can I top my chili with?
Shredded cheese, sour cream, fresh cilantro, diced avocado, or a squeeze of lime juice are all great options.
My cornbread is too dry, what went wrong?
You might have overbaked it or overmixed the batter. Ensure you stir just until combined and check for doneness at the earlier end of the baking time.
Is this recipe gluten-free?
The chili is naturally gluten-free. For the cornbread, you would need to use a gluten-free all-purpose flour blend.
