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Hearty Three-Bean Chili with Cornbread Topping
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large oven-safe pot
  • Mixing bowl
  • Whisk

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted

Instructions
 

  • Heat the oil in a large oven-safe pot or deep skillet over medium heat. Add the onion and cook until it softens, about 5 minutes. Stir in the garlic and cook for 1 minute more.
  • Add the kidney beans, black beans, pinto beans, crushed tomatoes, chili powder, cumin, and salt. Stir well and let the mixture simmer for 10 minutes so the flavors combine.
  • While the chili simmers, whisk the cornmeal, flour, and baking powder in a bowl. In a separate bowl, beat the milk, egg, and melted butter together, then pour into the dry ingredients and stir until just combined.
  • Remove the chili from the heat. Drop spoonfuls of the cornbread batter over the surface and spread gently to cover most of the chili.
  • Bake at 400°F for 20 to 25 minutes until the cornbread topping is golden and a toothpick inserted in the center comes out clean. Let it rest a few minutes before serving.

Notes

Double the recipe and bake it in two pans if you need to feed more people. Leftovers reheat well in the microwave with a splash of water to loosen the chili. Skip the butter in the topping and use oil instead if you want to cut costs further.
Course: Main Course
Cuisine: American
Equipment: Large oven-safe pot, Mixing bowl, Whisk