Vegetarian Chili with Cornbread

Introduction

Welcome to a journey through a hearty and comforting vegetarian chili paired with warm and fluffy cornbreads! This dynamic duo is the perfect combination of spice and sweetness, ideal for a cozy family dinner or a casual gathering with friends. Vegetarian chili is a versatile dish, rich in flavors and textures, offering a nutritious blend of proteins and fibers. The accompanying cornbreads add a delightful buttery and crumbly texture, making this meal a satisfying experience. Whether you’re a seasoned cook or a kitchen newcomer, this recipe will walk you through the steps to create this comforting classic with ease.

Kitchen Equipment Required

• Large Pot
• Mixing Bowls
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Whisk
• Oven-safe Skillet or Baking Dish

Cooking Time

Total estimated time: 1 hour 30 minutes

Vegetarian Chili with Cornbreads Recipe

Ingredients

• 30 ml (2 tbsp) olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 bell peppers, chopped
• 1 zucchini, diced
• 400g (14 oz) canned kidney beans, drained and rinsed
• 400g (14 oz) canned black beans, drained and rinsed
• 800g (28 oz) can crushed tomatoes
• 500g (2 cups) vegetable broth
• 15g (2 tbsp) chili powder
• 5g (1 tsp) ground cumin
• Fresh cilantro, for garnish

For the Cornbreads

• 150g (1 cup) cornmeal
• 120g (1 cup) all-purpose flour
• 50g (1/4 cup) granulated sugar
• 10g (2 tsp) baking powder
• 5g (1/2 tsp) salt
• 240 ml (1 cup) buttermilk
• 1 large egg
• 50g (1/4 cup) unsalted butter, melted

Instructions

Step 1: Preparing the Chili

Heat olive oil in a large pot over medium heat. Add chopped onion and garlic; sauté until the onion is translucent, about 5 minutes. Stir in the bell peppers and zucchini, cooking until they begin to soften. Add the canned kidney beans, black beans, crushed tomatoes, and vegetable broth. Sprinkle in the chili powder and cumin, stirring well to combine all ingredients. Bring the mixture to a simmer, then reduce the heat to low and allow the chili to simmer uncovered for 45 minutes, stirring occasionally. This process helps to meld the flavors, resulting in a rich and savory chili.

Step 2: Making the Cornbreads

Preheat your oven to 200°C (400°F). In a mixing bowl, combine cornmeal, all-purpose flour, sugar, baking powder, and salt. In a separate bowl, whisk together the buttermilk, egg, and melted butter. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Pour the batter into a pre-greased oven-safe skillet or baking dish. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 3: Serving and Garnishing

Once the chili has simmered and the flavors have developed, give it a final taste and adjust the seasoning with salt and pepper if necessary. Ladle the chili into bowls, garnish with fresh cilantro, and serve alongside thick slices of warm cornbread.

Conclusion

This Vegetarian Chili with Cornbreads is more than just a meal; it’s a celebration of flavors and textures that will warm your heart and satisfy your soul. Whether you’re serving it during a chilly season or just craving comfort food, this dish stands out as a nourishing favorite. Feel free to customize the spices or ingredients to suit your taste, and enjoy experimenting with this versatile recipe. With every bite, relish the combination of zesty chili and buttery cornbread—a perfect duo to share with loved ones or savor alone. Bon appétit!

Wyatt Travis Creator of AI MultiPrompter

See Full Bio

AI SEO Marketing Analytics Education Writing Copywriting Science Technology Manufacturing Web analytics Data science