Three-Bean Chili with Smoked Gouda and Cornbread
A hearty, smoky chili packed with kidney, pinto, and black beans, topped with melted smoked Gouda and served with warm cornbread. This american-inspired slow cooker ready in about 60 minutes pairs (15 oz) kidney beans, (15 oz) pinto beans, (15 oz) black 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.
Ingredients
- 1 can (15 oz) kidney beans
- 1 can (15 oz) pinto beans
- 1 can (15 oz) black beans
- 4 oz smoked Gouda cheese
- 1 box cornbread mix
- 1 can (14.5 oz) diced tomatoes
- 1 medium chopped onion
- 2 cloves minced garlic
- 1 diced green bell pepper
- 1 tsp cumin
- 2 tsp chili powder
- 1 cup vegetable broth
Instructions
- Step 1: Drain and rinse all beans. Dice onion and bell pepper. Heat 1 tbsp oil in a large pot over medium heat, add onion, bell pepper, and garlic, and cook for 5 minutes until softened.
- Step 2: Stir in tomatoes, beans, cumin, chili powder, and broth. Bring to a simmer, then reduce heat to low and cook uncovered for 25 minutes, stirring occasionally.
- Step 3: While chili simmers, prepare cornbread according to box directions. Cut into squares once cooled.
- Step 4: Slice smoked Gouda into thin pieces. Ladle chili into bowls, top with cornbread squares, and place Gouda slices on top. Let sit for 2 minutes until cheese melts slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean Chili with Smoked Gouda and Cornbread take to make?
Total time is about 60 minutes (25 min prep + 35 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 Smoked Gouda and 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 Smoked Gouda and 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 Smoked Gouda and 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 Three-Bean Chili with Smoked Gouda and Cornbread?
American slow cooker 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
