15 oz black beans (425 g), 1 can, rinsed and drained
15 oz kidney bean (425 g), 1 can, rinsed and drained
15 oz pinto bean (425 g), 1 can, rinsed and drained
1 cup frozen corn (175 g)
1 tablespoon lime juice
2 cups vegetable broth (480 g)
Cornbread
1 large egg
1 ½ cups milk (360 mL)
1 ½ cups yellow cornmeal (225 g)
1 cup all-purpose flour (125 g)
2 tablespoons brown sugar, granulated
1 teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
5 tablespoons unsalted butter, melted
1 jalapeño, small, chopped
Garnish
1 jalapeño, sliced
2 tablespoons fresh cilantro, chopped
Nutrition Info
Calories 814
Fat 38g
Carbs 106g
Fiber 18g
Sugar 18g
Protein 26g
How to Make It
1. Step
In a large Dutch oven, heat the olive oil over medium heat until shimmering. Add the onion, carrot, and bell pepper and stir. Cook for about 8 minutes, until the vegetables are tender.
2. Step
Add the oregano, cumin, chili powder, smoked paprika, cinnamon, garlic, salt, and pepper. Stir and cook for about 2 minutes, until fragrant.
3. Step
Add the tomatoes, black beans, kidney beans, pinto beans, and corn and stir to combine.
4. Step
Add the lime juice and vegetable broth and stir. Increase the heat to high and bring the chili to a boil, then reduce the heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.
5. Step
Preheat the oven to 400°F (200°C).
6. Step
In the meantime, prepare the cornbread batter: In a medium bowl, whisk the egg and milk until well-combined.
7. Step
In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.
8. Step
Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine. Add the jalapeño and stir to incorporate.
9. Step
Remove the chili from the heat. Pour the cornbread batter over the chili and use a spatula to smooth the top and make sure it covers the chili completely.
10. Step
Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
11. Step
Garnish the cornbread with sliced jalapeño and chopped cilantro.
