Go Back
Crockpot Three-Bean Vegetarian Chili with Cornbread
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Pan

Ingredients
  

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (28 oz) can crushed tomatoes
  • 1 cup frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 box cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 2 tablespoons vegetable oil

Instructions
 

  • Add the black beans, kidney beans, pinto beans, crushed tomatoes, frozen corn, chili powder, cumin, garlic powder, and salt to the crockpot. Stir once to combine the spices evenly with the other ingredients.
  • Cover and cook on low for 6 to 7 hours until the chili is hot and the flavors have blended.
  • About 30 minutes before the chili is done, preheat the oven according to the cornbread mix directions.
  • In a mixing bowl, combine the cornbread mix, egg, milk, and vegetable oil. Stir until just mixed and pour into a greased baking pan.
  • Bake the cornbread until the top is golden and a toothpick comes out clean. Let it cool for a few minutes before serving alongside the chili.

Notes

If the chili seems too thick after cooking, stir in a small splash of water to loosen it. Leftovers keep well in the fridge for three days and reheat nicely on the stove with a little extra water. For a sweeter cornbread, choose a honey-flavored mix instead of plain.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Pan