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Vegetarian Chili with Cornbread

Delicious Vegetarian Chili with Cornbread
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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.

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

Instructions

  1. 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.
  2. 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.
  3. Reduce heat and simmer for at least 30 minutes, or up to 1 hour, stirring occasionally. Season with salt and pepper to taste.
  4. Make the Cornbread: Preheat oven to 400°F (200°C). Grease a 9-inch cast iron skillet or baking pan.
  5. In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
  6. In a separate bowl, whisk together egg, buttermilk, and melted butter.
  7. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  8. Pour batter into the prepared skillet or pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  9. 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.

Find it online: https://cubaqueen.com/vegetarian-chili-with-cornbread/