This Three-Bean Chili & Cornbread Bowl offers a hearty and satisfying meal that is both nutritious and incredibly flavorful. You’ll love how easily this comforting dish comes together, making it perfect for any day of the week.
Key Ingredients & Substitutions
- Beans: Canned kidney, black, and cannellini beans are essential. You can substitute with other canned beans like pinto or chickpeas.
- Cornbread Mix: Use your favorite boxed cornbread mix for convenience.
- Vegetable Broth: Choose low-sodium vegetable broth. Water can be used in a pinch, but broth adds more flavor.
- Crushed Tomatoes: Canned diced tomatoes or tomato sauce work well as alternatives.
- Corn: Fresh, frozen, or canned corn are all suitable.
Ingredients
For the Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (28-ounce) can crushed tomatoes
- 1 cup vegetable broth
- 1 cup frozen corn
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For the Cornbread:
- 1 (8.5-ounce) package cornbread mix
- Ingredients called for on cornbread mix package (usually milk, egg, and oil)
Optional Toppings:
- Fresh cilantro, chopped
- Shredded dairy-free cheddar cheese
- Dairy-free sour cream or plain vegan yogurt
- Sliced green onions
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Tools Needed: Large pot or Dutch oven, 8×8 inch baking pan (or similar), mixing bowls.
Step-by-Step Instructions
1. Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and bell pepper, cooking until they soften, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Combine Chili Ingredients
Add the rinsed and drained kidney, black, and cannellini beans to the pot. Pour in the crushed tomatoes and vegetable broth. Stir in the frozen corn, chili powder, cumin, smoked paprika, and cayenne pepper (if using).
3. Simmer the Chili
Bring the chili to a gentle boil, then reduce the heat to low. Let it simmer for at least 20-25 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking. Season with salt and black pepper to your taste.
4. Prepare the Cornbread
While the chili simmers, prepare the cornbread according to the package directions. Typically, this involves mixing the cornbread mix with milk, an egg, and a bit of oil. Pour the batter into your prepared baking pan.
5. Bake the Cornbread
Bake the cornbread in a preheated oven as directed on the package, usually around 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Assemble Your Healthy Bean Bowls
Once the chili has simmered and the cornbread is baked, let the cornbread cool slightly before slicing. Ladle generous portions of the three-bean chili into bowls. Top each serving with a piece of warm cornbread and any of your desired optional toppings.
Variation Ideas
- Add diced sweet potato or zucchini for extra vegetables.
- Stir in a can of diced green chiles for a milder pepper flavor.
- For a smoky kick, add a dash of liquid smoke to the chili.
- Serve the chili over brown rice or quinoa instead of cornbread for a different grain option.
Storage Instructions
You can store leftover Three-Bean Chili in an airtight container in the refrigerator for up to 3-4 days. Leftover cornbread can be stored at room temperature in an airtight container for 2-3 days, or refrigerated for longer freshness. Reheat chili gently on the stovetop or in the microwave. Reheat cornbread in the microwave or a toaster oven.
Frequently Asked Questions (FAQ)
Q: Can I make this chili in a slow cooker?
A: Yes, you can combine all chili ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Q: Is this recipe gluten-free?
A: The chili itself is gluten-free. Ensure your chosen cornbread mix is certified gluten-free if you need this dietary restriction.
Q: How can I make this chili spicier?
A: Increase the amount of cayenne pepper, or add a pinch of red pepper flakes with the other spices.
Q: Can I freeze the chili?
A: Absolutely! This healthy bean bowl chili freezes very well. Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What if I don’t have all three types of beans?
A: Feel free to use any combination of canned beans you have on hand. The recipe is quite forgiving.
Q: Can I add other vegetables to the chili?
A: Yes, you can add diced carrots, celery, or even mushrooms to the chili for added nutrients and flavor.