Three-Bean Chili with Cornbread Topping
A hearty and colorful chili with red kidney beans, white cannellini beans, and blue blue corn, topped with a golden cornbread crust for a festive twist. This american-inspired one pot ready in about 65 minutes pairs olive oil, medium diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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 medium diced yellow onion
- 3 cloves minced garlic
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp chili powder
- 14 oz canned diced tomatoes
- 1 cup cooked red kidney beans
- 1 cup cooked cannellini beans
- 1 cup blue corn kernels (fresh or frozen)
- 2 cups vegetable broth
- 1 cup cornbread mix
- 1/3 cup milk
- 1 egg
- 1/2 cup shredded cheddar cheese
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 diced medium yellow onion and sauté for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, and 2 tbsp chili powder; cook for 1 minute until fragrant.
- Step 3: Add 14 oz canned diced tomatoes with juice, 1 cup cooked red kidney beans, 1 cup cooked cannellini beans, 1 cup blue corn kernels, and 2 cups vegetable broth. Stir well and bring to a boil.
- Step 4: Reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally, until chili thickens and flavors meld.
- Step 5: Meanwhile, preheat oven to 375°F. In a bowl, combine 1 cup cornbread mix, 1/3 cup milk, and 1 beaten egg, stirring until just mixed.
- Step 6: Pour the chili into a 9-inch ovenproof dish, then evenly spread the cornbread batter over the top. Sprinkle 1/2 cup shredded cheddar cheese on the cornbread.
- Step 7: Bake for 20-25 minutes until cornbread topping is golden and cooked through. Let rest for 5 minutes before serving the colorful three-bean chili.
Frequently asked questions
How long does Three-Bean Chili with Cornbread Topping take to make?
Total time is about 65 minutes (15 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 Topping?
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 Three-Bean Chili with Cornbread Topping?
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 Topping for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Three-Bean Chili with Cornbread Topping?
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.
