Three-Bean Chili with Smoky Cornbread

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty vegetarian chili packed with beans, smoky spices, and a simple cornbread topping for a comforting, one-pot meal. This American-inspired vegetarian recipe, ready in about 70 minutes, pairs diced tomatoes, kidney beans, 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.

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

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Ingredients

1 can (14.5 oz) diced tomatoes
1 can (15 oz), drained kidney beans
1 can (15 oz), drained black beans
1 can (15 oz), drained cannellini beans
1, finely diced onion
3 cloves, minced garlic
1 tsp cumin
1 tsp smoked paprika
1 tbsp chili powder
1 cup vegetable broth
1 box (12.5 oz) cornbread mix
1/2 cup milk
1 tbsp vegetable oil

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Instructions

Step 1: In a large pot over medium heat, combine 1 can diced tomatoes, 1 can kidney beans, 1 can black beans, 1 can cannellini beans, 1 diced onion, and 3 minced garlic cloves; cook for 5 minutes until onion is translucent.
Step 2: Stir in 1 tsp cumin, 1 tsp smoked paprika, 1 tbsp chili powder, and 1 cup vegetable broth; bring to a simmer and cook for 20 minutes, stirring occasionally until flavors meld and beans are tender.
Step 3: Preheat oven to 375°F (190°C). Whisk cornbread mix, 1/2 cup milk, and 1 tbsp vegetable oil in a bowl until smooth.
Step 4: Pour the simmered chili into a 9x13-inch baking dish; spread cornbread batter evenly over the top.
Step 5: Bake for 25-30 minutes until cornbread is golden and a toothpick inserted into the center comes out clean, and chili is bubbling around the edges.