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Slow-Cooker Three-Bean Chili with Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Baking Pan
  • Oven

Ingredients
  

  • 1 can black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 medium onion, diced
  • 2 cans diced tomatoes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 2 teaspoons baking powder

Instructions
 

  • Add the black beans, kidney beans, pinto beans, diced onion, and diced tomatoes to the slow cooker.
  • Stir in the chili powder, cumin, garlic powder, and salt until everything is evenly mixed.
  • Cover and cook on low for 6 hours so the flavors blend and the chili thickens.
  • About 30 minutes before the chili finishes, heat the oven to 400 degrees and grease an 8-inch baking pan.
  • In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
  • Add the milk, egg, and vegetable oil to the dry ingredients and stir until just combined.
  • Pour the batter into the prepared pan and bake for 20 minutes until the top turns golden.
  • Let the cornbread cool for a few minutes, then cut it into squares and serve alongside the chili.

Notes

Stir the chili once halfway through cooking if you are nearby to keep the beans from settling at the bottom. Leftovers keep well in the fridge for three days and reheat nicely with a splash of water to loosen the texture. Use any extra cornbread squares to crumble over the chili for added crunch.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Mixing Bowl, Baking Pan, Oven