Red Chili and White Bean Stew with Blue Cornbread
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-inspired one-pot recipe, ready in about 65 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, diced yellow onion
- 4 minced garlic cloves
- 1 large, diced red bell pepper
- 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), drained and rinsed canned white beans (cannellini or navy)
- 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
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 7: Serve the red chili and white bean stew hot with slices of warm blue cornbread on the side.
Frequently asked questions
How long does Red Chili and White Bean Stew with Blue Cornbread take to make?
Total time is about 65 minutes (20 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Red Chili and White Bean Stew with Blue Cornbread?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Red Chili and White Bean Stew with Blue Cornbread?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Red Chili and White Bean Stew with Blue Cornbread for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Red Chili and White Bean Stew with Blue Cornbread?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
