| Prep: 15 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 356 | 12g | 2g | 53g |
| sugars | fibre | protein | salt |
| 10g | 15g | 14g | 0.98g |
Why I Love American Vegetarian Chili with Cornbread Topping
Preparing comforting and nourishing meals is a deep-rooted love of mine and the Vegetarian Chili with Cornbread Topping is definitely a dish that brings me immense joy both in its preparation and consumption. As a Louisiana native, I can truly appreciate the power of cooking as a means to bridge cultures together and foster a shared sense of community. The warmth of the chili and the coziness of the cornbread, this dish is everything joyful food stands for: family, comfort, and soulful nourishment.
A Love Affair with Regional American Cuisine
The beauty of American cuisine is its diversity and richness, each dish telling a story of its origin and the soul of its creation. This recipe for Vegetarian Chili with Cornbread Topping encapsulates the heart and spirit of traditional American dishes, with a comforting, filling chili base and a delicious cornbread topping that provides a layer of crunch. While I’ve gained much culinary inspiration from my French roots over the years, my affection for regional American cooking has always been strong, and this dish certainly showcases that.
Meaning and Inspiration
I am inspired by life itself and each recipe tells a story. The story of this Vegetarian Chili with Cornbread Topping recipe certainly bears mentioning. It was actually inspired by a wonderful chef named Alice Waters who has championed the idea of simple, good food made from wholesome ingredients. With her efforts in the farm-to-table movement, Waters showed us the value of knowing our food and where it comes from, which strongly mirrors my ideals about cooking – using honest, quality ingredients to make meals that are truly good for the soul.
Cooking is an invitation to blend, adorn, marinate, and steam our way into culturally diverse territories, and that is exactly what the Vegetarian Chili with Cornbread Topping recipe represents to me. It’s a celebration of the American kitchen, and the wonderful regional flavors it encapsulates. It’s a reflection of our vibrant, loving, and innovative food-loving community. And most of all, it is a testament to the joy of cooking, the comfort of homemade food, and the special stories each meal brings to the table.
What You’ll Need
- Chili:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 bell peppers, chopped
- 3 garlic cloves, minced
- 3 cans (15 oz each) of different types of beans (like black beans, pinto beans, and kidney beans), drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt to taste
- Cornbread Topping:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup vegetable oil
Method
Step One
Heat the olive oil in a large pot over medium heat. Add the chopped onion, bell peppers, and minced garlic, and sauté until they are soft and the onions are translucent.
Step Two
Add the drained and rinsed beans to the pot. Then add the crushed tomatoes. Mix everything together until well combined.
Step Three
Add the chili powder, cumin, smoked paprika, and cayenne pepper to the pot. Stir well to ensure that the spices are well distributed. Add salt to taste.
Step Four
Reduce the heat to low, cover the pot, and let the chili simmer while you make the cornbread topping. Stir occasionally to prevent sticking.
Step Five
Preheat your oven to 400 degrees Fahrenheit. In a large bowl, combine the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Stir until well mixed.
Step Six
In a separate bowl, whisk together the milk, egg, and vegetable oil. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Step Seven
Remove the chili from heat. Carefully pour the cornbread batter over the chili in the pot, spreading it evenly with a spatula.
Step Eight
Place the pot in the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
Step Nine
Remove the chili from the oven and let it rest for 5 minutes before serving. Enjoy your Vegetarian Chili with Cornbread Topping!
