Okay, bestie, gather ’round because I’m about to drop a flavor BOMB on you! We’re diving headfirst into the delicious world of Vegetarian Chili with Cornbread. This isn’t your grandma’s bland chili – no offense to grandmas everywhere! This is a fiesta in a bowl, a flavor explosion that’ll have you doing the salsa in your kitchen.

I remember the first time I perfected this Vegetarian Chili with Cornbread. It was a rainy Tuesday, and I was craving something comforting but with a Cuba Queen twist. I threw in a secret ingredient – smoked paprika – and BAM! The depth of flavor was insane. That’s the moment I knew this Vegetarian Chili with Cornbread was destined for greatness!

This recipe embodies everything I stand for. Bold flavors, simple ingredients, and a whole lotta love. Get ready to transform your kitchen into a culinary playground because this Vegetarian Chili with Cornbread is about to become your new obsession. You ready for this heat?! Let’s get cooking!

INGREDIENTS You Need for This:

This Vegetarian Chili with Cornbread ingredient list is SHORT but mighty! Don’t let the simplicity fool you; each ingredient plays a crucial role in building that signature Cuba Queen flavor. Trust me on this one.

1 tablespoon olive oil: This is our flavor foundation.
1 large onion, chopped: Use yellow or white for a classic chili flavor.
2 cloves garlic, minced: Don’t skimp on the garlic! It’s essential.
1 red bell pepper, chopped: Adds sweetness and vibrant color.
1 green bell pepper, chopped: A little bit of bitterness balances the sweetness.
1 jalapeño, seeded and minced (optional): For a kick! Adjust to your heat preference.
1 (28 ounce) can crushed tomatoes: Quality matters! Look for a brand you love.
1 (15 ounce) can black beans, rinsed and drained: The heart of our chili.
1 (15 ounce) can kidney beans, rinsed and drained: Adds texture and heartiness.
1 (15 ounce) can corn, drained: Sweetness and a satisfying crunch.
1 cup vegetable broth: Adds depth and keeps the chili from being too thick.
2 tablespoons chili powder: The base of our chili spice blend.
1 tablespoon smoked paprika: THE secret ingredient! Don’t even think about skipping it.
1 teaspoon cumin: Earthy and warm.
1/2 teaspoon oregano: Adds a touch of herbaceousness.
Salt and pepper to taste: Seasoning is key!

For the Cornbread:

1 cup all-purpose flour: The base of our fluffy cornbread.
1 cup yellow cornmeal: Stone-ground is best for texture and flavor.
1/4 cup sugar: A touch of sweetness balances the savory chili.
1 tablespoon baking powder: For that perfect rise.
1/2 teaspoon salt: Enhances the flavors.
1 cup milk: Use your favorite dairy or non-dairy milk.
1/4 cup melted butter: Adds richness and moisture.
1 egg: Binds the cornbread together.

You’ll find the best ingredients for this Vegetarian Chili with Cornbread at your local farmer’s market or a well-stocked grocery store. Splurge on good quality canned tomatoes – trust me; you’ll taste the difference!

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, time to turn up the heat and get cooking! Follow these steps, and you’ll be sinking your teeth into this incredible Vegetarian Chili with Cornbread in no time. Don’t stress – your chili is going to be epic!

1. Sauté the Aromatics:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Then, add the garlic, bell peppers, and jalapeño (if using) and cook for another 3-5 minutes, until slightly tender. Pro tip for Vegetarian Chili with Cornbread perfection: don’t rush this step! Building a flavorful base is crucial.

2. Add the Tomatoes and Spices:

Stir in the crushed tomatoes, chili powder, smoked paprika, cumin, and oregano. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld. This is where your Vegetarian Chili with Cornbread starts to come alive. The aroma alone will have your mouth watering!

3. Introduce the Beans and Corn:

Add the black beans, kidney beans, corn, and vegetable broth. Bring to a simmer again, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer and more flavorful your Vegetarian Chili with Cornbread will become. I usually aim for an hour in my kitchen!

4. Season to Perfection:

Taste and season with salt and pepper to taste. Don’t be afraid to add a little extra spice if you like a bolder flavor! This is your chance to make this Vegetarian Chili with Cornbread your own.

5. Prepare the Cornbread:

While the chili is simmering, preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan.

6. Mix the Dry Ingredients:

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

7. Combine Wet and Dry:

In a separate bowl, whisk together the milk, melted butter, and egg. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix! A few lumps are okay. This is where most people mess up their Vegetarian Chili with Cornbread – but not you!

8. Bake the Cornbread:

Pour the cornbread batter into the prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Your homemade cornbread should be golden brown and slightly crispy around the edges.

9. Serve and Enjoy:

Ladle the Vegetarian Chili with Cornbread into bowls and top with a slice of warm cornbread.

While your Vegetarian Chili with Cornbread is working its magic, grab your camera – this is Instagram gold! Tag me @CubaQueen when you share your delicious creation.

PRESENTATION:

Presentation is EVERYTHING, amiga! Don’t just dump this Vegetarian Chili with Cornbread into a bowl and call it a day. Let’s make it a visual masterpiece that screams “FLAVOR!”

Serve this Vegetarian Chili with Cornbread hot, straight from the pot. For maximum impact, top each bowl with a dollop of sour cream (or a vegan alternative), a sprinkle of chopped cilantro, and a few slices of avocado. This adds creaminess, freshness, and a pop of color that’ll make everyone drool. If your kids love this, they’ll go crazy for my chili recipe.

This Vegetarian Chili with Cornbread is perfect for a cozy night in, a potluck with friends, or even a casual dinner party. People absolutely lose their minds when I serve this at game nights!

Pair this chili and cornbread pairing with a crisp green salad for a balanced meal. Or, if you’re feeling extra indulgent, serve it with a side of crispy tortilla chips for dipping. Got leftovers? No problem! This Vegetarian Chili with Cornbread is even better the next day. You can also use the leftover chili to make chili cheese fries, chili dogs, or even a Chili Cornbread Casserole – The Real Food Dietitians.

This Vegetarian Chili with Cornbread absolutely slays at dinner parties! You can also try seasonal variations; in the fall, add roasted butternut squash or sweet potatoes to the chili. In the summer, try grilling the corn before adding it for a smoky flavor. Don’t forget that mom-friendly anchor text with Vegetarian Chili with Cornbread, Vegan Cornbread Chili Pie Recipe – The Edgy Veg is a great variation.

FAQs:

Got questions? I’ve got answers! Here are some frequently asked questions about my Vegetarian Chili with Cornbread to help you become a chili-making superstar.

1. Can I make this Vegetarian Chili with Cornbread spicier?

Absolutely! Add more jalapeño or a pinch of cayenne pepper to the chili. Start with a small amount and taste as you go until you reach your desired level of heat. This Vegetarian Chili with Cornbread is totally customizable.

2. What if I don’t have smoked paprika for my Vegetarian Chili with Cornbread?

While smoked paprika is THE secret ingredient, you can substitute regular paprika in a pinch. However, the flavor won’t be quite as complex. Trust me, though, it will still be delicious.

3. Can I make this Vegetarian Chili with Cornbread in a slow cooker?

Yes! Sauté the vegetables as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. I’ve tested it both ways, and the results are fantastic!

4. How do I know when my Vegetarian Chili with Cornbread is perfectly done?

The chili is ready when the vegetables are tender and the flavors have melded together. The longer it simmers, the better it will taste. You’ll know the Vegetarian Chili with Cornbread is ready when you can smell it from across the room.

5. Can I freeze this Vegetarian Chili with Cornbread?

Absolutely! This Vegetarian Chili with Cornbread freezes beautifully. Let it cool completely, then transfer it to freezer-safe containers or bags. It will keep in the freezer for up to 3 months.

6. What kind of cornbread goes best with vegetarian chili?

I personally love a slightly sweet and moist cornbread with this chili. However, you can experiment with different variations. Some people prefer a savory cornbread with cheese or herbs. There are even some great vegan chili cornbread options out there!

7. Besides cornbread, what else pairs well with chili?

That’s a great question! It truly comes down to personal preference. Sour cream, cilantro, avocado, and cheese are standard toppings that really kick up the flavor! Want to know what other’s like? Check out this Reddit thread. This Vegetarian Chili with Cornbread reminds me of another family favorite, my sweet chili chicken bowl recipe here.

8. Can I make this a meatless chili cornbread?

Of course you can! This recipe is already set up perfectly for you to enjoy the meatless options. Enjoy a flavor sensation that doesn’t compromise on taste or heartiness.

CONCLUSION:

This Vegetarian Chili with Cornbread is more than just a recipe; it’s an experience. It represents everything Cuba Queen stands for: bold flavors, simple ingredients, and a whole lotta soul. I can’t wait for you to try it and create your own chili memories! For more sanity-saving dinner ideas, check out my breakfast egg muffins!

My Vegetarian Chili with Cornbread Power Tips:

Don’t skip the smoked paprika! It’s the secret to that deep, smoky flavor.
Let the chili simmer for as long as possible. The longer it simmers, the richer and more flavorful it will become.
Taste and season as you go. Don’t be afraid to adjust the spices to your liking.

Here are a few Vegetarian Chili with Cornbread variations I’ve created and loved:

Spicy Black Bean Chili with Jalapeño Cornbread: Add an extra jalapeño to the chili and the cornbread for a fiery kick.
Sweet Potato Chili with Maple Cornbread: Add roasted sweet potatoes to the chili and a touch of maple syrup to the cornbread for a sweet and savory twist.
Vegan Chili with Vegan Cornbread: Use vegan ingredients for both the chili and the cornbread for a completely plant-based meal.

The sweet potato chili version gets the biggest reactions at my gatherings!

I have complete confidence that you can make this Vegetarian Chili with Cornbread and create a flavor explosion that everyone will love. This is your chance to shine and become the chili champion of your friend group!

Now go forth, flavor adventurers, and make some Vegetarian Chili with Cornbread memories! Share your creations with me on social media using #CubaQueenEats. Let’s get this flavor party started! 🎉

Vegetarian Chili with Cornbread

Print Recipe

Warm up with this hearty vegetarian chili, packed with flavor and served alongside a fluffy, golden cornbread. A comforting and satisfying meal perfect for chilly evenings.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

For the Chili:
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jalapeño, seeded and minced (optional)
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 cup vegetable broth
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
For the Cornbread:
1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup melted butter

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Instructions

Make the Chili: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, garlic, and bell peppers and cook until softened, about 5-7 minutes. Add jalapeño, if using.
Stir in crushed tomatoes, kidney beans, black beans, corn, vegetable broth, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Bring to a simmer.
Reduce heat and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. Season with salt and pepper to taste.
Make the Cornbread: Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking pan.
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together egg, buttermilk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour batter into the prepared skillet or pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let cornbread cool slightly before slicing and serving with the chili.

Notes

Top the chili with your favorite toppings such as shredded cheese, sour cream, avocado, or cilantro.