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Hearty Vegetarian Three Bean Chili with Crispy Cornbread Croutons

hearty vegetarian three bean chili - featured image
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A quick and easy vegetarian chili featuring three types of beans and topped with crispy, buttery cornbread croutons. Perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes with juice
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • Salt and black pepper, to taste
  • Pinch of cayenne pepper (optional)
  • 1 cup cornbread mix
  • ⅓ cup milk or dairy-free alternative
  • 1 egg
  • 2 tablespoons unsalted butter, melted
  • Salt and pepper, to taste
  • Optional toppings: chopped fresh cilantro, diced avocado, shredded cheddar or pepper jack cheese, sour cream or Greek yogurt

Instructions

  1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion and bell pepper and sauté for about 5 minutes until softened and translucent.
  2. Add minced garlic and jalapeño (if using) and cook for 1-2 minutes until fragrant.
  3. Sprinkle in chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using). Stir to coat the veggies and toast spices for about 1 minute.
  4. Add black beans, kidney beans, pinto beans, and diced tomatoes with juice. Stir to combine, then add 1 cup vegetable broth.
  5. Bring to a gentle boil, then reduce heat to low, cover, and simmer for at least 25 minutes, stirring occasionally. Add more broth or water if chili thickens too much.
  6. While chili simmers, whisk together cornbread mix, milk, egg, melted butter, salt, and pepper in a medium bowl until just combined.
  7. Spread cornbread batter in a greased 8×8-inch baking dish and bake at 400°F (200°C) for 15-18 minutes until golden and a toothpick comes out clean. Let cool slightly, then cut into small cubes.
  8. Heat a small skillet over medium heat with a little butter or oil. Add cornbread cubes and sauté until crisp and golden on all sides, about 5-7 minutes.
  9. Taste chili and adjust seasoning if needed.
  10. Serve chili in bowls topped with crispy cornbread croutons and optional toppings like cilantro, avocado, cheese, or sour cream.

Notes

Toast spices before adding liquids to deepen flavor. Drain and rinse canned beans well to avoid gummy texture. Bake cornbread before crisping in skillet for best texture. Adjust spice levels to taste. For gluten-free, use gluten-free cornbread mix; for dairy-free, substitute milk and butter accordingly. Chili can be made in a slow cooker after preparing base on stove.

Nutrition

Keywords: vegetarian chili, three bean chili, cornbread croutons, easy chili recipe, meatless chili, cozy dinner, quick chili

Find it online: https://tessierecipes.com/hearty-vegetarian-three-bean-chili-recipe-with-crispy-cornbread-croutons-made-easy/