Hearty Black Bean Chili with Cornbread -

As the temperatures drop and the days grow shorter, there's nothing quite like a warm bowl of chili to bring comfort and satisfaction. Cozy Black Bean Chili with Sweet Cornbread is a delightful dish that embodies the essence of hearty winter meals. This recipe not only warms the body but also nourishes the soul, making it the perfect choice for family gatherings, casual dinners, or a cozy night in. The bold flavors of the chili combined with the sweet, crumbly cornbread create a symphony of tastes and textures that is sure to please any palate.

Hearty Black Bean Chili with Cornbread

Warm up this winter with Cozy Black Bean Chili paired with Sweet Cornbread, a dish that brings comfort and satisfaction to any meal. Packed with nutritious black beans and a delightful mix of spices, this hearty chili is perfect for family gatherings or a cozy night in. The sweet cornbread complements the savory flavors, creating a delicious contrast. Discover how simple ingredients can transform your winter dining experience into a comforting feast!

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Ingredients

For the Hearty Black Bean Chili:

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 medium carrots, diced

2 celery stalks, diced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (or to taste)

2 cups vegetable broth

1 tablespoon olive oil

Salt and black pepper to taste

1 cup corn kernels (fresh or frozen)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

For the Sweet Cornbread:

1 cup cornmeal

1 cup all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

1 large egg

¼ cup melted butter or vegetable oil

1 cup corn kernels (fresh or frozen)

Instructions

Prepare the Chili:

- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onions, carrots, celery, and bell pepper. Sauté for about 5-7 minutes or until the vegetables become tender and fragrant.

- Stir in the minced garlic along with the chili powder, ground cumin, smoked paprika, and cayenne pepper. Cook for about 1 minute, stirring frequently, until the spices are aromatic.

- Add the diced tomatoes (with their juices), vegetable broth, and the rinsed black beans, stirring to combine. Season with salt and black pepper to taste.

- Bring the chili mixture to a gentle boil, then reduce heat and allow it to simmer uncovered for 20-25 minutes, stirring occasionally.

- In the last 5 minutes of cooking, fold in the corn kernels, ensuring they are evenly distributed throughout the chili.

Prepare the Cornbread:

- Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or cast-iron skillet with cooking spray or a little butter.

- In a large mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, and salt until the mixture is well combined.

- In a separate bowl, whisk together the milk, egg, and melted butter until smooth. Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Carefully fold in the corn kernels.

- Transfer the cornbread batter into the prepared baking dish or skillet, smoothing out the top with a spatula.

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

Serve:

- Once the chili is ready, ladle generous portions into bowls. Garnish each bowl with a sprinkle of fresh cilantro and a squeeze of lime juice for an extra zest. Serve the chili alongside warm slices of cornbread for a cozy meal.

Prep Time: 25 minutes | Total Time: 60 minutes | Servings: 6-8

- Presentation Tips: For a delightful touch, serve the chili in rustic bowls and arrange the cornbread on a wooden serving board, accompanied by lime wedges and a small bowl of chopped cilantro for guests to add as they please.