By This Vegetarian Chili with Sweet Cornbread balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Vegetarian Chili with Sweet Cornbread captures the essence of meals|vegetarian while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Vegetarian Chili with Sweet Cornbread becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chili:
2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 medium zucchini, diced
2 cups cooked black beans (or one 15-oz can, drained and rinsed)
2 cups cooked kidney beans (or one 15-oz can, drained and rinsed)
1 cup corn kernels (fresh or frozen)
1 can (28 oz) crushed tomatoes
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (optional, for heat)
Salt and pepper to taste
For the Cornbread:
1 cup all-purpose flour
1 cup cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/3 cup unsalted butter, melted
2 large eggs
PREPARATION STEPS
Prepare the Chili:
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the garlic, bell peppers, and zucchini. Sauté for another 5 minutes until softened.
Stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook for 1 minute to release the spices’ aroma.
Add the crushed tomatoes, tomato paste, black beans, kidney beans, and corn. Stir well to combine.
Bring the chili to a simmer, reduce the heat to low, and let it cook for 20-25 minutes, stirring occasionally to prevent sticking. Adjust seasoning as needed.
Make the Cornbread:
Preheat your oven to 400°F (200°C). Grease an 8×8-inch baking pan or line it with parchment paper.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, combine the buttermilk, melted butter, and eggs. Mix until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Serve:
Ladle the chili into bowls and serve with a warm slice of cornbread on the side. Garnish with fresh cilantro, a dollop of sour cream, or shredded cheese if desired.
Nutritional Info (Per Serving):
Calories: 420 | Protein: 15g | Carbs: 55g | Fat: 15g
Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 6
Hashtags:
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 0 min | Total: 15 min | Servings: 4 | Calories: ~220 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
