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Loaded Vegetarian Chili with Cornbread Muffins
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • Muffin tin

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 cup frozen corn
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 cup vegetable broth
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup sugar
  • 1 cup milk
  • 1 large egg
  • 1/4 cup butter, melted
  • Shredded cheddar cheese, for serving
  • Sliced avocado, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and red bell pepper and cook for 5 minutes until they soften.
  • Stir in the garlic, chili powder, and cumin and cook for 1 minute until fragrant.
  • Add the black beans, kidney beans, diced tomatoes, frozen corn, and vegetable broth. Bring the mixture to a simmer and cook for 20 minutes, stirring occasionally.
  • While the chili simmers, preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
  • In a mixing bowl, whisk together the cornmeal, flour, baking powder, and sugar. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet ingredients into the dry and stir just until combined.
  • Divide the batter among the muffin cups and bake for 15 minutes until the tops are golden and a toothpick comes out clean.
  • Ladle the chili into bowls, top with shredded cheddar cheese and sliced avocado, and serve with the warm cornbread muffins on the side.

Notes

Let the chili rest for a few minutes before serving so the flavors settle. If you want a milder version, reduce the chili powder by half and add an extra pinch of cumin. Leftovers keep well in the fridge for three days and reheat nicely on the stovetop with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, Muffin tin