Red Chili and White Bean Stew with Blue Cornbread

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A hearty red chili stew with tender white beans and a spicy tomato base, paired with moist blue corn cornbread for a comforting meal. This American one-pot recipe, ready in about 65 minutes, pairs olive oil, yellow onion, and garlic cloves for a weeknight-friendly dinner. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 minced garlic cloves
• 1 large red bell pepper, diced
• 2 tbsp dried chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 28 oz can canned diced tomatoes
• 3 cups vegetable broth
• 2 cans (15 oz each) canned white beans (cannellini or navy), drained and rinsed
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 cups blue cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 2 tbsp granulated sugar
• 1 cup milk
• 1 large egg
• 1/4 cup melted unsalted butter

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 4 minced garlic cloves, sauté for 5 minutes until fragrant and translucent.
2. Step 2: Add 1 large diced red bell pepper, 2 tbsp dried chili powder, 1 tbsp cumin, and 1 tsp smoked paprika to the pot. Cook for 2 minutes, stirring frequently until spices are aromatic.
3. Step 3: Stir in 28 oz canned diced tomatoes and 3 cups vegetable broth. Bring to a simmer, then add 2 cans (15 oz each) drained and rinsed white beans. Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Let stew simmer gently for 25 minutes, stirring occasionally.
4. Step 4: Meanwhile, preheat oven to 400°F. In a mixing bowl, whisk together 1 1/2 cups blue cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 2 tbsp granulated sugar.
5. Step 5: In a separate bowl, combine 1 cup milk, 1 large egg, and 1/4 cup melted unsalted butter. Pour wet ingredients into dry and stir until just combined.
6. Step 6: Pour batter into a greased 8-inch square baking pan and bake for 20-25 minutes until a toothpick inserted comes out clean and the top is golden brown.
7. Step 7: Serve the red chili and white bean stew hot with slices of warm blue cornbread on the side.