Description
Hearty, smoky, and packed with plant-based power—this chili brings together three types of beans in a rich tomato base with bold spices and a hint of chipotle. Served with warm, golden cornbread, it’s the kind of meal that makes everyone ask for seconds.
Ingredients
For the Chili:
1 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 bell pepper, diced
1 can (15 oz) black beans, drained
1 can (15 oz) kidney beans, drained
1 can (15 oz) pinto beans, drained
1 can (15 oz) diced tomatoes
1 tbsp tomato paste
1 chipotle pepper in adobo, minced
1 tsp smoked paprika
1 tsp cumin
½ tsp chili powder
Salt and pepper to taste
1 cup vegetable broth or water
For the Cornbread:
1 cup cornmeal
1 cup flour
1 tbsp baking powder
½ tsp salt
1 cup milk (or plant-based milk)
1 egg
¼ cup honey or maple syrup
¼ cup melted butter or oil
Instructions
Chili:
In a large pot, sauté onion and bell pepper in olive oil for 5 minutes.
Add garlic, chipotle, and spices. Cook 1 minute.
Stir in tomato paste, beans, tomatoes, and broth. Bring to a simmer.
Cover and cook for 20–25 minutes, stirring occasionally. Adjust seasoning to taste.
Cornbread:
Preheat oven to 400°F (200°C).
In a bowl, mix dry ingredients. In another, whisk wet ingredients.
Combine and stir just until smooth.
Pour into a greased 8×8 baking dish and bake for 20–25 minutes, until golden and a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 420 / Serving
- Sugar: 9g / Serving
- Sodium: 500mg / Serving
- Fat: 14g / Serving
- Carbohydrates: 58g / Serving
- Fiber: 12g / Serving
- Protein: 15g / Serving