Ingredients:

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 lb ground beef or plant-based ground (optional — chili works great vegetarian!)
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) pinto beans, drained
• 1 can (15 oz) diced tomatoes
• 1 tbsp chili powder
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt & pepper to taste
• 1 cup broth (vegetable or beef)
• 1 cup cornmeal
• 1 cup all-purpose flour
• ⅓ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup milk
• 1 egg
• ⅓ cup melted butter

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion and bell pepper; cook 3–4 minutes until softened.
3. Add garlic and cook 1 minute more.
4. Optional: Add browned ground beef or plant-based alternative.
5. Stir in beans, tomatoes, broth, chili powder, cumin, smoked paprika, salt, and pepper.
6. Bring to a simmer and cook 20–30 minutes to deepen flavor.
7. Preheat oven to 400°F.
8. In one bowl, whisk cornmeal, flour, sugar, baking powder, and salt.
9. In another bowl, whisk milk, egg, and melted butter.
10. Combine wet and dry, stirring just until mixed.
11. Pour into a greased baking dish and bake 18–20 minutes, until lightly golden.
12. Ladle chili into bowls and serve with warm cornbread on the side. (Honey butter is always encouraged.)

Serves: 4–6 | Time: 45 minutes