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Cornbread Topped Three Bean Chili

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • 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


  1. 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.
  2. Add the bell peppers and zucchini and cook for four or five minutes, until they begin to soften.
  3. 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.
  4. Add the beans to the pan and toss to combine.
  5. Add the tomato sauce and stock and stir to combine.
  6. Stir in the corn kernels and allow the mixture to simmer over low heat until the vegetables are cooked through, about 30 minutes.
  7. While the mixture simmers, mix up the cornbread mix, adding cheese and pickled jalapeños if you’d like.
  8. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  9. 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.
  10. Place in the oven uncovered and allow the cornbread to cook for 18 to 20 minutes, until lightly browned around the edges.
  11. Remove from the oven and allow to rest for 15 minutes before serving. Don’t forget how hot the whole pot is!
  12. Dish into bowls and top with scallions, sour cream, and pickled jalapeños. Enjoy warm. Mixture lasts up to 4 days in the refrigerator.
  13. Serves 8