Vegetarian Chili With Cornbread

A hearty, comforting duo for a chilly evening: a rich vegetarian chili packed with sautéed veggies, beans, and a hint of smokiness, served alongside a sweet, crumbly cornbread – the perfect companion to soak up all the flavorful goodness.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium bell peppers, diced
• 2 medium zucchinis, diced
• 2 cups chopped mushrooms
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 1 cup frozen corn kernels
• 1 cup shredded cheese (Monterey Jack or Cheddar)
• Cornbread ingredients:
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup buttermilk
• 2 large eggs
• Honey or sugar, to taste

Instructions

Heat the olive oil in a large Dutch oven over medium-high heat.

Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for another minute, until fragrant.

Add the diced bell peppers and zucchinis, and cook until they start to soften, about 5 minutes.

Add the chopped mushrooms and cook until they’re tender, about 5-7 minutes.

Stir in the chili powder, cumin, smoked paprika, and cayenne pepper.

Cook for 1-2 minutes, until the spices are fragrant.

Add the crushed tomatoes, diced tomatoes, vegetable broth, and salt and pepper to taste.

Stir to combine, then bring the mixture to a boil.

Reduce the heat to low and simmer, covered, for 20-25 minutes.

Stir in the red kidney beans, black beans, and frozen corn kernels.

Simmer, uncovered, for another 10-15 minutes, until the flavors have melded together.

Preheat your oven to 400°F (200°C).

To make the cornbread, whisk together the flour, baking powder, and salt in a large bowl.

Add the granulated sugar, unsalted butter, and honey or sugar to taste.

Whisk until smooth.

In a separate bowl, whisk together the buttermilk and eggs.

Add the wet ingredients to the dry ingredients and stir until just combined.

Do not overmix.

Pour the cornbread batter into a greased 8-inch square baking dish.

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

Serve the chili hot, topped with shredded cheese and accompanied by a slice of warm cornbread.

Notes

Use any color bell peppers you like, or a combination for added visual appeal.

If using frozen corn kernels, thaw first and pat dry to remove excess moisture.

For a spicy kick, add more cayenne pepper or use hot sauce to taste.

For a thicker chili, simmer uncovered for an extra 10-15 minutes.

To make ahead, prepare chili and refrigerate or freeze, then reheat when ready.

For cornbread, don’t overmix the batter, or it’ll be dense.

If desired, add chopped jalapeños or hot sauce to the cornbread for an extra kick.

Nutrional Value

• Calories: 520
• Total Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 20mg
• Sodium: 550mg
• Total Carbohydrates: 64g
• Dietary Fiber: 8g
• Sugars: 12g
• Protein: 20g