Vegetarian Chili with Beans and Cornbread

Introduction

Vegetarian Chili with Beans and Cornbread is a hearty, flavorful, and satisfying dish that’s perfect for cooler days or any time you crave comfort food. Packed with protein-rich beans, fresh vegetables, and warming spices, this chili is rich, colorful, and delicious. The addition of soft, golden cornbread makes it the ultimate combination of textures and flavors. This recipe is not only nutritious and filling but also easy to prepare, making it a perfect weeknight dinner or a dish to serve at gatherings.

Why I Love This Recipe

I love this recipe because it’s a delicious blend of hearty, wholesome ingredients and bold, comforting flavors. The beans provide protein and texture, while the vegetables add freshness and natural sweetness. The chili spices—smoky, mildly spicy, and aromatic—create a warm, satisfying dish that’s deeply comforting. Pairing the chili with soft, slightly sweet cornbread elevates it to a complete meal that’s perfect for cozy nights in. It’s filling, nourishing, and a true crowd-pleaser.

Why It’s a Must-Try Dish

This dish is a must-try because it’s hearty, healthy, and incredibly flavorful, all in one bowl. Vegetarian chili proves that meatless meals can be just as satisfying and rich in flavor. The combination of beans, vegetables, and spices delivers both nutrition and comfort. Served with warm, buttery cornbread, it’s a meal that feels indulgent yet wholesome. Perfect for family dinners, casual gatherings, or meal prep, this recipe is versatile, easy to make, and always satisfying.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 35–40 minutes
• Total Time: 50–55 minutes
• Servings: 6
• Calories: Approximately 350–400 kcal per serving (including cornbread)

Cuisine and Course

• Cuisine: American / Southwestern-inspired
• Course: Main Course

Ingredients

For the Vegetarian Chili:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (400g) diced tomatoes
• 1 can (400g) tomato sauce
• 1 can (400g) black beans, drained and rinsed
• 1 can (400g) kidney beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1–2 teaspoons chili powder (adjust to taste)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup vegetable broth
• Fresh cilantro or parsley, for garnish

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar (optional)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1/4 cup vegetable oil or melted butter
• 2 large eggs

Simple Cooking Directions

1. Sauté onions, garlic, and vegetables in olive oil until softened.
2. Add tomatoes, tomato sauce, beans, corn, spices, and vegetable broth; simmer for 25–30 minutes.
3. Prepare cornbread batter and bake separately.
4. Serve chili hot with freshly baked cornbread.

Step-by-Step Preparation Method

1. Prepare the vegetables: Chop onions, garlic, bell peppers, carrots, celery, and zucchini.
2. Sauté aromatics and vegetables: In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking for 2–3 minutes until fragrant. Add bell peppers, carrots, and celery; sauté for 5 minutes until slightly softened.
3. Add remaining vegetables and liquids: Stir in zucchini, diced tomatoes, tomato sauce, black beans, kidney beans, and corn.
4. Season the chili: Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Pour in vegetable broth and stir to combine.
5. Simmer: Reduce heat to low and let the chili simmer for 25–30 minutes, stirring occasionally. Adjust seasoning as needed.
6. Prepare cornbread batter: Preheat oven to 400°F (200°C). In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Combine wet and dry ingredients and mix until smooth.
7. Bake cornbread: Pour batter into a greased 8×8-inch baking pan. Bake for 20–25 minutes until golden and a toothpick comes out clean.
8. Serve: Scoop chili into bowls and serve with warm cornbread. Garnish with fresh cilantro or parsley if desired.

How to Serve

Serve the chili hot in bowls with a slice of cornbread on the side. Top with optional garnishes like shredded cheese, sour cream, or avocado slices for extra flavor. This dish pairs well with a fresh green salad or simple steamed vegetables.

Additional Recipe Tips

• For extra flavor, roast bell peppers before adding to the chili.
• Adjust chili powder and cayenne to your preferred spice level.
• Add a splash of lime juice or a dash of hot sauce just before serving for extra zing.
• For a thicker chili, simmer uncovered for longer.

Variations

• Sweet Potato Chili: Add diced sweet potatoes for a sweeter, hearty texture.
• Quinoa Chili: Stir in cooked quinoa for extra protein and texture.
• Spicy Chili: Increase cayenne pepper or add chopped jalapeños.
• Slow Cooker Version: Combine all ingredients (except cornbread) in a slow cooker and cook on low for 6–8 hours.

Freezing and Storage

• Refrigeration: Store chili in an airtight container for up to 4 days; store cornbread separately.
• Freezing: Freeze chili in portions for up to 3 months. Cornbread can also be frozen, wrapped tightly in foil or plastic wrap.
• Reheating: Reheat chili on the stovetop over medium heat, adding a splash of water if needed. Reheat cornbread in the oven at 350°F (175°C) for 10 minutes.

Special Equipment Needed

• Large pot or Dutch oven
• 8×8-inch baking pan (for cornbread)
• Mixing bowls
• Wooden spoon or spatula

Conclusion

Vegetarian Chili with Beans and Cornbread is a hearty, nutritious, and comforting meal that’s perfect for any occasion. Packed with protein, fiber, and vibrant flavors, it’s a dish that satisfies both vegetarians and meat-eaters alike. Easy to make, adaptable, and delicious, it pairs perfectly with golden, soft cornbread to create a complete, cozy meal. This recipe is sure to become a favorite for family dinners, potlucks, or any time you crave a warm, flavorful bowl of chili.

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Vegetarian Chili with Beans and Cornbread

Author: admin Cuisine: American Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 40 mins Total Time 55 mins

Servings: 6 Calories: 400 kcal per serving

Description

Vegetarian Chili with Beans and Cornbread is a hearty, flavorful, and satisfying dish that’s perfect for cooler days or any time you crave comfort food. Packed with protein-rich beans, fresh vegetables, and warming spices, this chili is rich, colorful, and delicious.

Ingredients

Scale

1/2x 1x 2x 3x

For the Vegetarian Chili:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 zucchini, chopped
• 1 can (400g)
• 1 can (400g)
• 1 can (400g)
• 1 can (400g)
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoons 1–2 chili powder (adjust to taste)
• 1 teaspoon ground cumin
• ¹⁄₂ teaspoon smoked paprika
• ¹⁄₂ teaspoon cayenne pepper (optional)
• Salt and black pepper, to taste
• 1 cup vegetable broth
• Fresh cilantro or parsley, for garnish

For the Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¹⁄₄ cup sugar (optional)
• 1 tablespoon baking powder
• ¹⁄₂ teaspoon salt
• 1 cup milk (dairy or non-dairy)
• ¹⁄₄ cup vegetable oil or melted butter
• 2 large eggs

Instructions

1. Prepare the vegetables : Chop onions, garlic, bell peppers, carrots, celery, and zucchini.
2. Sauté aromatics and vegetables : In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking for 2–3 minutes until fragrant. Add bell peppers, carrots, and celery; sauté for 5 minutes until slightly softened.
3. Add remaining vegetables and liquids : Stir in zucchini, diced tomatoes, tomato sauce, black beans, kidney beans, and corn.
4. Season the chili : Add chili powder, cumin, smoked paprika, cayenne (if using), salt, and black pepper. Pour in vegetable broth and stir to combine.
5. Simmer : Reduce heat to low and let the chili simmer for 25–30 minutes, stirring occasionally. Adjust seasoning as needed.
6. Prepare cornbread batter : Preheat oven to 400°F (200°C). In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In another bowl, whisk milk, oil, and eggs. Combine wet and dry ingredients and mix until smooth.
7. Bake cornbread : Pour batter into a greased 8x8-inch baking pan. Bake for 20–25 minutes until golden and a toothpick comes out clean.
8. Serve : Scoop chili into bowls and serve with warm cornbread. Garnish with fresh cilantro or parsley if desired.

Keywords: Vegetarian Chili with Beans and Cornbread