Ingredients
Scale
- 3 tablespoon olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1/2 cup peeled and diced carrots
- 1/2 cup diced celery
- 3 small cloves of garlic, minced
- 1 red bell pepper, cored and diced (about 1 cup)
- 1 green bell pepper, cored and diced (about 1 cup)
- 1 zucchini, diced (just over 1 cup)
- 2 tablespoons chili powder
- 1 heaping tablespoon cumin powder
- 1 teaspoon smoky paprika
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked black pepper (1/2 teaspoon if your pepper is already ground)
- 1 (15-ounce) can black beans, rinsed
- 1 (15-ounce) can kidney beans, rinsed
- 1 (15-ounce) can navy beans, rinsed
- 2 or 3 cups vegetable stock, depending on how soupy you want it.
- 1 (28 ounce) can crushed tomato puree
- 1 cup corn kernels, fresh or frozen and thawed
- 1 box of cornbread mix (like Jiffy) + 1 large egg + 1/3 cup buttermilk
- 1/3 cup grated sharp cheddar cheese (optional)
- 3 tablespoons coarsely chopped pickled jalapeños (optional)
- chopped scallions, for topping
- sour cream, for topping
- pickled jalapeños, for topping
Instructions
- In a large oven-proof pot over medium heat, warm olive oil. Add onions, carrot, celery, and garlic and saute until translucent and slightly browned.
- Add the bell peppers and zucchini and cook for four or five minutes, until they begin to soften.
- Add all of the spices, salt and pepper into the cooking vegetables. Cook for two minutes, allowing the spices to bloom and become very fragrant.
- Add the beans to the pan and toss to combine.
- Add the tomato sauce and stock and stir to combine.
- Stir in the corn kernels and allow the mixture to simmer over low heat until the vegetables are cooked through, about 30 minutes.
- While the mixture simmers, mix up the cornbread mix, adding cheese and pickled jalapeños if you’d like.
- Place a rack in the center of the oven and preheat oven to 375 degrees F.
- Remove the pan from the stove, taste and season with more salt and pepper if needed. Scoop cornbread mixture atop the hot chili mixture in 8 or 9 dollops.
- Place in the oven uncovered and allow the cornbread to cook for 18 to 20 minutes, until lightly browned around the edges.
- Remove from the oven and allow to rest for 15 minutes before serving. Don’t forget how hot the whole pot is!
- Dish into bowls and top with scallions, sour cream, and pickled jalapeños. Enjoy warm. Mixture lasts up to 4 days in the refrigerator.
- Serves 8