Vegetarian Chili with Beans and Cornbread

Introduction

Vegetarian Chili with Beans and Cornbread is a hearty, flavorful, and satisfying meal that brings together the warmth of a rich, tomato-based chili with the comforting fluffiness of freshly baked cornbread. This dish is loaded with vegetables, beans, and bold spices, making it perfect for weeknight dinners, meal prep, or even casual gatherings.

It’s proof that comfort food doesn’t need meat to be filling and delicious. The cornbread is slightly sweet, soft inside, and golden crisp on top—perfect for soaking up every last drop of chili.

Why I Love This Recipe

I love this recipe because it turns simple, wholesome ingredients into a hearty, flavorful, and comforting meal. The combination of beans, vegetables, and spices creates a rich, savory chili that’s satisfying and full of depth, while the cornbread adds a slightly sweet, tender contrast that complements the chili perfectly.

Another reason I adore this recipe is its versatility and healthiness. Packed with protein, fiber, and vegetables, it’s nourishing and filling without relying on meat. It’s also easily customizable—add more heat with chili peppers, extra veggies, or different beans to suit your taste.

I also love the comfort factor. A warm bowl of chili with a piece of freshly baked cornbread is cozy, satisfying, and perfect for family dinners, chilly nights, or casual gatherings. The aromas that fill the kitchen while it simmers instantly make it feel like home.

Why This is a Must-Try Dish

This dish is a must-try because it perfectly combines hearty, protein-packed beans, vibrant vegetables, and rich, flavorful spices to create a chili that’s both satisfying and nourishing. The addition of cornbread adds a tender, slightly sweet contrast that elevates the meal and makes each bite a perfect balance of flavors and textures.

It’s also a must-try because of its versatility and approachability. Whether you’re cooking for vegetarians, looking for a healthy weeknight meal, or preparing a comforting dish for guests, this chili is universally loved. You can customize the spice level, vegetables, or beans to suit your taste, making it adaptable for any occasion.

Another reason it stands out is its comforting, wholesome nature. A warm bowl of chili with a piece of cornbread is satisfying, filling, and perfect for cold evenings, family gatherings, or casual meals. It’s a classic dish that delivers warmth, flavor, and nourishment in every bite.

Recipe Overview

• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour
• Servings: 6
• Calories per Serving: ~480 kcal (chili + cornbread)

Cuisine

• Type: American / Southwestern
• Cooking Method: Simmering & Baking
• Course: Main Dish

Ingredients

For the Vegetarian Chili

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium carrots, diced
• 2 medium zucchinis, diced
• 1 jalapeño pepper, finely chopped (optional for heat)
• 2 cans (15 oz each) diced tomatoes
• 1 can (15 oz) tomato sauce
• 2 cans (15 oz each) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 ½ cups vegetable broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp oregano
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

For the Cornbread

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk (or plant-based milk)
• 1 large egg (or flax egg for vegan option)
• ¼ cup unsalted butter, melted (or vegetable oil)

Directions

Step-by-Step Preparation Method

Step 1 – Make the Chili

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic, cooking until fragrant (2–3 minutes).
3. Add bell peppers, carrots, zucchini, and jalapeño (if using). Sauté for 5 minutes until slightly softened.
4. Stir in chili powder, cumin, paprika, and oregano; cook for 1 minute to release flavors.
5. Add diced tomatoes, tomato sauce, vegetable broth, beans, and corn.
6. Season with salt and pepper.
7. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, stirring occasionally.

Step 2 – Make the Cornbread

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and melted butter.
4. Pour wet ingredients into dry and stir until just combined (do not overmix).
5. Pour batter into a greased 8×8-inch baking dish.
6. Bake for 20–25 minutes or until golden and a toothpick inserted in the center comes out clean.

How to Serve

• Ladle chili into bowls and serve with warm cornbread on the side.
• Top chili with shredded cheese, sour cream, or avocado slices if desired.
• Garnish with fresh cilantro or green onions for a pop of color.

Additional Tips & Variations

• Make it spicy: Add cayenne pepper or chipotle powder to the chili.
• Add grains: Stir in cooked quinoa or brown rice for extra texture.
• Make it vegan: Use plant-based milk, vegan butter, and a flax egg in the cornbread.
• Smoky flavor: Add a splash of liquid smoke or use fire-roasted tomatoes.

Freezing & Storage

• Chili Storage: Refrigerate in an airtight container for up to 4 days.
• Cornbread Storage: Keep at room temperature for 2 days or refrigerate for up to 5 days.
• Freezing Chili: Freeze for up to 3 months; thaw overnight in the fridge and reheat.
• Freezing Cornbread: Wrap tightly in foil and freeze for up to 2 months.

Special Equipment Needed

• Large soup pot or Dutch oven
• Baking dish (8×8-inch)
• Mixing bowls

Conclusion

Vegetarian Chili with Beans and Cornbread is a complete, hearty meal that blends bold flavors, warm comfort, and satisfying textures. It’s easy to make, full of nutrients, and perfect for both casual dinners and gatherings.