Three-Bean Chili with Smoky Cornbread
A hearty vegetarian chili packed with beans, smoky spices, and a simple cornbread topping for a comforting, one-pot meal. This american-inspired vegetarian (vegetarian) ready in about 70 minutes pairs (14.5 oz) diced tomatoes, (15 oz), drained kidney beans, (15 oz), drained 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 (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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Three-Bean Chili with Smoky 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 Smoky 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 (14.5 oz) diced tomatoes from drying out.
Can I substitute ingredients in Three-Bean Chili with Smoky 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 Smoky 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 Smoky 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.
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.
