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Hearty Vegetable Chili with Avocado Cornbread is more than just a meal; it’s a celebration of vibrant flavors and wholesome ingredients. This dish offers a warm, comforting experience that appeals to both the senses and the soul. The combination of a rich, spiced chili packed with a medley of vegetables alongside the moist, buttery avocado cornbread creates a perfect balance that is both satisfying and nourishing. Whether you’re seeking a hearty dinner option for a chilly evening or a crowd-pleasing dish for gatherings, this recipe checks all the boxes.

Hearty Vegetable Chili with Avocado Cornbread

Discover the delightful warmth of Hearty Vegetable Chili paired with Avocado Cornbread, a perfect choice for cozy nights or gatherings. This dish combines a rich medley of vegetables, beans, and spices for a nutritious meal that's full of flavor. The creamy avocado cornbread not only enhances taste but also adds healthy fats. Packed with fiber and essential vitamins, this recipe is a satisfying way to enjoy plant-based cooking without sacrificing indulgence. Enjoy the comforting experience of this wholesome meal!
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Ingredients
  

For the Hearty Vegetable Chili:

1 tablespoon olive oil

1 large onion, diced

3 cloves garlic, minced

1 bell pepper (any color), diced

2 medium carrots, diced

1 medium zucchini, diced

1 cup corn (fresh or frozen)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) kidney beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

2 cups vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder (adjust to your spice preference)

Salt and pepper to taste

Fresh cilantro, chopped for garnish (optional)

For the Avocado Cornbread:

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

½ teaspoon salt

1 cup buttermilk (or plant-based alternative)

1 ripe avocado, mashed until smooth

¼ cup honey or maple syrup

2 large eggs

1 cup corn kernels (fresh or frozen)

½ cup shredded cheddar cheese (optional for a cheesy twist)

Instructions
 

Prepare the Chili:

    - In a large pot, heat the olive oil over medium heat.

      - Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

        - Stir in the minced garlic, diced bell pepper, and carrots. Continue to cook for another 5 minutes until the vegetables begin to soften.

          - Add in the zucchini, corn, black beans, kidney beans, the entire can of diced tomatoes (including the juice), vegetable broth, cumin, smoked paprika, chili powder, along with salt and pepper to taste. Mix well to combine all ingredients.

            - Raise the heat to bring the chili to a boil, then reduce to low. Allow it to simmer uncovered for approximately 30 minutes, stirring occasionally, and adjust seasoning as necessary to your taste.

              Prepare the Avocado Cornbread:

                - Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or line it with parchment paper for easier removal.

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

                    - In another bowl, thoroughly mix the buttermilk, mashed avocado, honey or maple syrup, and eggs until smooth and homogenous.

                      - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined; be careful not to overmix. Fold in the corn kernels and shredded cheddar cheese, if using.

                        - Pour the batter into the prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 20-25 minutes, or until the surface is golden brown and a toothpick inserted into the center comes out clean.

                          Serve:

                            - Once the chili has completed its simmering time and the cornbread is baked to perfection, ladle the chili into bowls. If you like, top each serving with freshly chopped cilantro.

                              - Serve slices of warm avocado cornbread alongside the chili, perfect for dipping.

                                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6-8 servings

                                  - Presentation Tips: For added flair, serve the chili in colorful bowls and place a small bowl of cilantro on the table for guests to garnish as they please. A drizzle of lime juice over the chili just before serving can also enhance the flavors. Serve cornbread in a rustic dish, maybe accompanied by a small dish of honey or butter for a delightful touch.