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Three Bean Chili with Cornbread Topping

Three Bean Chili with Cornbread Topping

Dinner
Prep Time
15min
Cook Time
30min
Servings
4
Calories
520
Chef's Note

For a spicier chili, add a diced jalapeño with the bell pepper or a pinch of cayenne pepper with the spices. The cornbread topping will absorb some of the chili liquid as it bakes, creating a delicious fusion of flavors. If you don't have an oven-safe skillet, transfer the chili to a baking dish before adding the cornbread topping.

Tags
vegetarian
beans
one-pot
comfort food
quick
simple
dinner
chili
cornbread
weeknight
Ingredients

  • 2 tablespoons olive oil

  • 1 medium, diced yellow onion

  • 1 medium, diced bell pepper

  • 3 cloves, minced garlic

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1 teaspoon smoked paprika

  • 1 15-oz can, drained and rinsed black beans

  • 1 15-oz can, drained and rinsed kidney beans

  • 1 15-oz can, drained and rinsed pinto beans

  • 1 14.5-oz can diced tomatoes

  • 1 cup vegetable broth

  • 3/4 cup cornmeal

  • 3/4 cup all-purpose flour

  • 1 tablespoon baking powder

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 3/4 cup milk

  • 1 large egg

  • 2 tablespoons, melted butter

  • 1/2 cup shredded cheddar cheese

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the diced onion and bell pepper and sauté for 5 minutes until softened.

  • 3

    Add 3 minced garlic cloves and cook for 30 seconds until fragrant.

  • 4

    Stir in 2 tablespoons chili powder, 1 tablespoon cumin, and 1 teaspoon smoked paprika. Cook for 1 minute to toast the spices.

  • 5

    Add all three cans of drained and rinsed beans (black, kidney, and pinto), the can of diced tomatoes with their juice, and 1 cup of vegetable broth. Stir well to combine.

  • 6

    Bring the chili to a simmer and cook for 10 minutes, stirring occasionally.

  • 7

    While the chili simmers, prepare the cornbread topping. In a medium bowl, whisk together 3/4 cup cornmeal, 3/4 cup flour, 1 tablespoon baking powder, 2 tablespoons sugar, and 1/2 teaspoon salt.

  • 8

    In a separate bowl, whisk together 3/4 cup milk, 1 large egg, and 2 tablespoons melted butter.

  • 9

    Pour the wet ingredients into the dry ingredients and stir just until combined. Fold in 1/2 cup shredded cheddar cheese.

  • 10

    Spread the cornbread batter evenly over the top of the simmering chili in the skillet.

  • 11

    Transfer the skillet to the preheated oven and bake for 20 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

  • 12

    Let stand for 5 minutes before serving.

Nutrition Information (per serving)
520
Calories
22g
Protein
78g
Carbs
15g
Fat
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