Chili in the winter fulfills me in the comfort food department. Veggie chili is an even bigger win as there is no meat at all, yet it is perfectly chunky, rich and filling. This recipe is great for big families like mine. I love the cornbread crust as well; it's light on carbs and provides a nice base for the chili.
Technique tip: You can make the chili a day in advance and store it in an air-tight container, then prepare the cornbread crust and combine right before dinner.
Swap options: Swap black beans for kidney or pinto beans. Swap buttermilk for whole milk or almond/oat milk.
- 2 cups prepared roasted veggies
- One 15-ounce can black beans, drained
- One 10-ounce can fire-roasted diced tomatoes and green chiles
- 1 clove garlic, finely minced
- 2 cups low-sodium vegetable broth
- 1 dash hot sauce
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle chili powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
- 1 tablespoon olive oil
- 1 cup stone-ground yellow cornmeal
- 3/4 cup all-purpose flour
- 2 teaspoons sugar
- 1¼ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 3/4 cup buttermilk
- 6 tablespoons unsalted butter, melted and cooled
- 3/4 cup grated sharp cheddar
- Sliced jalapeños
- Sour cream
- Fresh cilantro
For the chili:
In a large pot or Dutch oven, combine all the chili ingredients and bring it to a boil over medium-high heat, stirring occasionally, then reduce the heat to medium-low and simmer until the chili reaches your desired thickness, about 20 minutes total. Add more broth or water for a looser chili.
For the crust:
1. Grease a baking sheet with 1 tablespoon olive oil.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in eggs, buttermilk and melted butter until combined.
3. Pour the batter onto the prepared baking sheet and spread to the edges. Top with the chili and cheddar, leaving a 1/2-inch border. Bake until the cornbread is done and the cheese has melted, 15-17 minutes.
4. Remove the pan from the oven and let it cool slightly before serving.
Top with jalapeños, sour cream and cilantro as desired; slice and serve.