Three-Bean Chili with Cornbread

By · Reviewed by AislePrompt Editorial · ·

Hearty chili simmered with kidney, black, and pinto beans, sweet corn, and aromatic spices, served with a side of fluffy cornbread. This american-inspired soups (vegetarian) ready in about 70 minutes pairs (15 oz) kidney beans, (15 oz) black beans, (15 oz) pinto beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 50 min Serves 6 American cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and rinse all beans. Finely chop onion and mince garlic. Heat a large pot over medium heat and add 1 tbsp oil. Sauté onion for 5 minutes until soft, then add garlic and cook for 1 minute until fragrant.
  2. Step 2: Add drained beans, diced tomatoes, corn, green chiles, cumin, and chili powder. Stir to combine. Bring to a simmer, then reduce heat to low.
  3. Step 3: Cover and simmer for 30 minutes, stirring occasionally, until flavors meld and chili thickens slightly.
  4. Step 4: While chili simmers, prepare cornbread according to package directions using water or milk as specified. Bake until golden and a toothpick inserted comes out clean (approx. 20 minutes).
  5. Step 5: Serve chili hot with cornbread on the side, garnished with fresh cilantro if desired.

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Frequently asked questions

How long does Three-Bean Chili with Cornbread take to make?

Total time is about 70 minutes (20 min prep + 50 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 Three-Bean Chili with 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 (15 oz) kidney beans from drying out.

Can I substitute ingredients in Three-Bean Chili with 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 Three-Bean Chili with 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.

Is Three-Bean Chili with Cornbread vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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