Autumn Vegetarian Chili

A robust and warming chili packed with a variety of beans, autumn vegetables, and savory spices, slow-simmered and served with fluffy homemade cornbread.

• Prep: 25 min
• Cook: 1 hr 15 min
• Total: 1 hr 40 min
• Servings: 7
• Cuisine: American
• Difficulty: Medium

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Soy-Free
• High-Fiber

Tags

• comfort food
• slow cooker
• roast
• bake
• savory

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (chopped)
• 1 red bell pepper (chopped)
• 3 garlic cloves (minced)
• 1 carrot (medium, diced)
• 1 celery stalk (diced)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 0.5 teaspoon smoked paprika
• 28 ounce crushed tomatoes
• 15 ounce black beans (rinsed and drained)
• 15 ounce kidney beans (rinsed and drained)
• 15 ounce diced tomatoes (undrained)
• 1 cup vegetable broth
• 1 bay leaf
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 1 package cornbread mix
• 1 cornbread mix ingredients
• 0.5 cup cheddar cheese (shredded)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium heat. Add the chopped yellow onion, chopped red bell pepper, diced medium carrot, and diced celery stalk. Cook for 8-10 minutes until vegetables are softened. Add the minced garlic cloves and cook for 1 minute more until fragrant.
2. Stir in 2 tablespoons of chili powder, 1 tablespoon of ground cumin, and 1/2 teaspoon of smoked paprika. Cook for 1 minute, stirring constantly, until aromatic.
3. Add 28 ounces of crushed tomatoes, 15 ounces of black beans, 15 ounces of kidney beans, 15 ounces of diced tomatoes, 1 cup of vegetable broth, and 1 bay leaf. Stir to combine.
4. Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes to 1 hour, stirring occasionally, to allow flavors to meld and thicken. Season with 3/4 teaspoon of salt and 1/2 teaspoon of black pepper.
5. While the chili simmers, prepare the cornbread according to package directions using 1 box of cornbread mix and its required ingredients. Bake as instructed. If desired, top individual servings of chili with 1/2 cup of shredded cheddar cheese and 1/4 cup of chopped fresh cilantro.
6. Serve the hot chili with warm cornbread on the side.

Notes

Chili flavors deepen over time, so this dish is even better the next day. Freeze any leftovers in individual portions for easy future meals.

Nutrition (per serving)

• Calories: 480
• Protein: 19.5 g
• Carbohydrates: 76.2 g
• Fat: 12.3 g
• Fiber: 16.8 g
• Sodium: 1050 mg
• Saturated Fat: 2.8 g
• Sugar: 10.1 g
• Cholesterol: 15 mg