Hearty Egg-free Bean and Corn Chili with Cornbread

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Enjoy a warm, satisfying meal with this hearty egg-free bean and corn chili served alongside homemade cornbread. Perfect for vegetarians and anyone looking for a comforting, nutritious dish.

Ingredients for the Bean and Corn Chili

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 2 cans (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn kernels, drained
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 cup vegetable broth

Ingredients for the Cornbread

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (dairy or plant-based)
  • 1/4 cup vegetable oil
  • 1 tablespoon apple cider vinegar

Instructions for the Bean and Corn Chili

Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the diced red bell pepper and cook for 3-4 minutes until slightly softened. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to toast the spices.

Pour in the vegetable broth and add the diced tomatoes, black beans, and corn. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally. Adjust seasoning if needed.

Instructions for the Cornbread

Preheat your oven to 400°F (200°C). In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, vegetable oil, and apple cider vinegar.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into a greased 8-inch square baking dish or a similar-sized pan.

Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing.

Serving Suggestions

Serve the hot bean and corn chili with a piece of warm cornbread on the side. Garnish with fresh cilantro, sliced green onions, or a dollop of sour cream for extra flavor. This dish is perfect for a cozy family dinner or a potluck gathering.