Three-Bean Chili with Cornbread

Name: Three-Bean Chili with Cornbread
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 yellow onion (medium, diced); 2 clove garlic (minced); 1 green bell pepper (medium, diced); 14.5 ounce canned diced tomatoes (undrained); 15 ounce canned kidney beans (drained and rinsed); 15 ounce canned black beans (drained and rinsed); 15 ounce canned cannellini beans (drained and rinsed); 2 cup vegetable broth; 2 tablespoon chili powder; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 0.5 teaspoon granulated sugar; 1 package cornbread mix; 0.75 cup milk; 1 egg (large); 0.25 cup butter (melted); 0.5 cup shredded cheddar cheese (for topping)

A comforting and robust vegetarian chili packed with three kinds of beans, hearty vegetables, and bold spices, served with warm, fluffy cornbread.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $3.06/serving

Dietary

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

Ingredients

1 tablespoon olive oil
1 yellow onion (medium, diced)
2 clove garlic (minced)
1 green bell pepper (medium, diced)
14.5 ounce canned diced tomatoes (undrained)
15 ounce canned kidney beans (drained and rinsed)
15 ounce canned black beans (drained and rinsed)
15 ounce canned cannellini beans (drained and rinsed)
2 cup vegetable broth
2 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
0.5 teaspoon granulated sugar
1 package cornbread mix
0.75 cup milk
1 egg (large)
0.25 cup butter (melted)
0.5 cup shredded cheddar cheese (for topping)

Instructions

Prepare cornbread: Preheat oven to temperature specified on cornbread mix package. In a medium bowl, combine 1 package cornbread mix with 3/4 cup milk, 1 large egg, and 1/4 cup melted butter. Mix until just combined. Pour into an 8x8 inch baking dish and bake according to package directions, typically 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
While cornbread bakes, start the chili. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add 1 diced yellow onion and 1 diced green bell pepper. Cook, stirring occasionally, for 5-7 minutes until softened.
Add 2 minced garlic cloves, 2 tablespoons chili powder, 1 tablespoon ground cumin, and 1 teaspoon dried oregano. Cook for 1 minute until fragrant.
Stir in 1 can undrained diced tomatoes, 1 can drained kidney beans, 1 can drained black beans, 1 can drained cannellini beans, and 2 cups vegetable broth. Add 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon granulated sugar.
Bring the chili to a simmer, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, to allow flavors to meld.
Serve the hearty chili hot with slices of cornbread. Garnish with 1/2 cup shredded cheddar cheese, if desired.

Notes

Leftover chili makes a fantastic lunch! Store in an airtight container for up to 3-4 days.

Nutrition (per serving)

Calories: 650
Protein: 25 g
Carbohydrates: 95 g
Fat: 20 g
Fiber: 20 g
Sodium: 1200 mg
Saturated Fat: 7 g
Sugar: 10 g
Cholesterol: 50 mg