Cozy Vegetarian Chili with Cornbread
Cozy Vegetarian Chili with Cornbread
ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cans (14.5 oz each) diced tomatoes, undrained
- 2 cans (15 oz each) kidney beans, rinsed and drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cup vegetable broth
- Fresh cilantro, for garnish
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
steps
- 1.
Heat olive oil in a large pot over medium heat.
- 2.
Add diced onion, bell pepper, carrots, and celery; sauté for 5-7 minutes until softened.
- 3.
Stir in minced garlic and cook for an additional minute until fragrant.
- 4.
Add the diced tomatoes, kidney beans, black beans, corn, and vegetable broth.
- 5.
Season with chili powder, cumin, smoked paprika, oregano, salt, and pepper; stir to combine.
- 6.
Bring the mixture to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally.
- 7.
Adjust seasonings to taste and add more broth if a thinner consistency is desired.
- 8.
Meanwhile, preheat the oven to 400°F (200°C) and grease a baking dish.
- 9.
In a bowl, combine cornmeal, flour, baking powder, salt, and sugar.
- 10.
In another bowl, whisk together milk, vegetable oil, and eggs.
- 11.
Combine wet and dry ingredients, stirring until just mixed.
- 12.
Pour the cornbread batter into the prepared dish and bake for 20-25 minutes until golden.
- 13.
Serve chili hot, garnished with fresh cilantro alongside warm cornbread.
