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Witch's Brew Black Bean Chili with Cornbread
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • 8-inch baking dish

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1 tablespoon honey

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and green bell pepper. Cook for 5 minutes until the vegetables soften.
  • Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally.
  • While the chili simmers, preheat the oven to 400°F. In a mixing bowl, combine the cornmeal, flour, and baking powder.
  • In a separate bowl, whisk together the milk, vegetable oil, egg, and honey. Pour the wet mixture into the dry ingredients and stir until just combined.
  • Pour the cornbread batter into a greased 8-inch baking dish. Bake for 20 minutes until the top turns golden and a toothpick comes out clean.
  • Serve the chili in bowls with slices of warm cornbread on the side.

Notes

Let the chili sit for a few minutes after cooking so the flavors settle. If it thickens too much, add a splash of broth when reheating. Store leftovers in the fridge for up to three days and warm them gently on the stove. The cornbread is best eaten the same day but can be wrapped and toasted lightly the next day.
Course: Main Course
Cuisine: American
Equipment: Large pot, Mixing bowl, 8-inch baking dish