Smoky Vegetable Bean Chili

A robust and warming chili featuring a medley of beans and vegetables in a rich, smoky tomato base, perfect for a cold winter's evening.

• Prep: 15 min
• Cook: 45 min
• Total: 1 hr
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $3.33/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• comfort food
• savory
• healthy
• bake
• kid-friendly

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion (medium, chopped)
• 1 red bell pepper (chopped)
• 3 clove garlic (minced)
• 2 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 15 ounce kidney beans (rinsed and drained)
• 15 ounce pinto beans (rinsed and drained)
• 28 ounce diced tomatoes (undrained)
• 2 tablespoon tomato paste
• 2 cup vegetable broth
• 0.5 cup all-purpose flour
• 0.5 cup cornmeal
• 1 tablespoon sugar
• 1 tablespoon baking powder
• 1 large egg
• 1 cup milk
• 0.25 cup melted butter
• 0.5 cup shredded cheddar cheese

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped yellow onion and red bell pepper; sauté for 5-7 minutes until softened.
2. Stir in minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add rinsed kidney beans and pinto beans, diced tomatoes (undrained), tomato paste, and vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, stirring occasionally, allowing flavors to meld.
4. While chili simmers, preheat oven to 400 degrees Fahrenheit. Grease an 8x8 inch baking dish or cast iron skillet.
5. In a large bowl, whisk together all-purpose flour, cornmeal, sugar, baking powder, and 1/2 teaspoon salt. In another bowl, whisk together large egg, milk, and melted butter. Add wet ingredients to dry ingredients and stir until just combined.
6. Pour cornbread batter into the prepared dish and bake for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Serve chili hot, topped with shredded cheddar cheese if desired, and a side of warm cornbread.

Notes

Chili flavors deepen with time, so this dish tastes even better the next day. It also freezes well.

Nutrition (per serving)

• Calories: 710
• Protein: 27.5 g
• Carbohydrates: 105.5 g
• Fat: 20.5 g
• Fiber: 16.5 g
• Sodium: 1200 mg
• Saturated Fat: 8.5 g
• Sugar: 12.5 g
• Cholesterol: 100 mg