Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mixed Bean Chili with Cornbread recipe

  • Author: Sophia

Ingredients

For the Hearty Mixed Bean Chili (Yields 6-8 Servings)

  • Aromatics and Base:

    • 2 tablespoons olive oil

    • 1 large yellow onion, finely chopped

    • 1 red bell pepper, stemmed, seeded, and chopped

    • 1 green bell pepper, stemmed, seeded, and chopped

    • 4-6 cloves garlic, minced

    • 1 jalapeño, finely minced (optional, seeds removed for less heat)

  • Spices and Seasonings:

    • 3 tablespoons chili powder (a good quality blend is key)

    • 1 tablespoon smoked paprika

    • 2 teaspoons ground cumin

    • 1 teaspoon dried oregano

    • 1/2 teaspoon cocoa powder, unsweetened (secret ingredient for depth)

    • 1/4 teaspoon cayenne pepper (or more, to taste)

    • 2 teaspoons kosher salt (or to taste)

    • 1 teaspoon black pepper, freshly ground

  • The “Heart” of the Chili:

    • 1 (15-ounce) can black beans, rinsed and drained

    • 1 (15-ounce) can kidney beans, rinsed and drained

    • 1 (15-ounce) can pinto beans, rinsed and drained

    • 1 (15-ounce) can fire-roasted diced tomatoes, undrained

    • 1 (15-ounce) can tomato sauce

    • 1 (10-ounce) can diced tomatoes with green chilies (like Ro-Tel), undrained

    • 2 cups vegetable broth

    • 1 cup frozen or canned corn, drained

  • Finishing Touches:

    • 1 tablespoon apple cider vinegar or fresh lime juice

    • 1/4 cup chopped fresh cilantro

For the Sweet and Savory Skillet Cornbread

  • Dry Ingredients:

    • 1 1/4 cups all-purpose flour

    • 1 cup yellow cornmeal

    • 1/3 cup granulated sugar (adjust to your preferred sweetness)

    • 1 tablespoon baking powder

    • 1/2 teaspoon salt

  • Wet Ingredients:

    • 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)

    • 1 large egg, lightly beaten

    • 1/4 cup unsalted butter, melted, plus more for greasing the skillet

Instructions

Part 1: Making the Hearty Mixed Bean Chili

  1. Sauté the Aromatics: Place a large Dutch oven or heavy-bottomed pot over medium heat. Add the olive oil. Once shimmering, add the chopped yellow onion and bell peppers. Sauté for 7-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. This foundational step builds a sweet, savory base.

  2. Bloom the Spices: Add the minced garlic and optional jalapeño to the pot. Cook for another minute until fragrant, being careful not to burn the garlic. Now, add all the spices: chili powder, smoked paprika, cumin, oregano, cocoa powder, and cayenne pepper. Stir constantly for 60 seconds. This step, known as “blooming,” toasts the spices in the hot oil, unlocking their essential oils and creating a much deeper, more robust flavor profile than simply adding them to liquid.

  3. Combine and Simmer: Pour in the fire-roasted tomatoes, tomato sauce, diced tomatoes with green chilies, and vegetable broth. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot—this is pure flavor!

  4. Add the Beans and Corn: Stir in the rinsed and drained black beans, kidney beans, pinto beans, and the corn. Give everything a thorough mix to ensure all the ingredients are well combined.

  5. The Magic of the Simmer: Bring the chili to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for at least 45 minutes, though 1 to 1.5 hours is even better. The longer it simmers, the more the flavors will meld and deepen. Stir occasionally to prevent sticking.

  6. The Finishing Touch: Just before serving, turn off the heat. Stir in the apple cider vinegar or lime juice. This small amount of acid brightens up all the rich, deep flavors of the chili, making them pop. Finally, stir in the fresh cilantro. Taste and adjust seasoning, adding more salt and pepper if needed.

Part 2: Baking the Golden Skillet Cornbread

  1. Preheat and Prep: While the chili is simmering, preheat your oven to 400°F (200°C). Place a 9 or 10-inch cast-iron skillet in the oven to get it screaming hot. This is the secret to a perfectly crisp cornbread crust.

  2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt. Make sure they are thoroughly combined to ensure an even rise.

  3. Mix the Wet Ingredients: In a separate medium bowl, whisk together the buttermilk and the lightly beaten egg.

  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until just combined. Some lumps are okay! Over-mixing will result in tough cornbread.

  5. Add the Butter: Pour the 1/4 cup of melted butter into the batter and gently fold it in.

  6. Bake to Perfection: Carefully remove the hot skillet from the oven using an oven mitt. Add a small pat of butter and swirl it around to coat the bottom and sides. It should sizzle immediately. Pour the cornbread batter into the hot, buttered skillet and spread it evenly.

  7. Bake: Place the skillet back in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

  8. Cool and Serve: Let the cornbread cool in the skillet for a few minutes before slicing and serving warm alongside your delicious chili.

Nutrition

  • Serving Size: one normal portion
  • Calories: 550-650 kcal

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://vintagecooks.com/mixed-bean-chili-with-cornbread-recipe/