Three-Bean Chipotle Chili and Crispy Cornbread Topping

Introduction:

Indulge in a flavorful and comforting bowl of Three-Bean Chipotle Chili with a crispy cornbread topping. This delightful recipe combines the smoky heat of chipotle peppers with the heartiness of three different beans, creating a chili that’s bursting with flavor. Topped with a golden cornbread crust, this dish is a perfect balance of textures and tastes. Whether you’re hosting a gathering or simply craving a cozy meal, this chili will satisfy your taste buds and warm your soul.

Author: Scott Stokes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: Serves 4-6
Cuisine: American
Keywords: Chipotle Chili, Three-Bean Chili, Cornbread Topping

Recipe

Ingredients:

For the Chili:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced (any color)
• 1 jalapeño pepper, seeded and minced (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 cup vegetable broth
• 2 chipotle peppers in adobo sauce, minced
• 1 tablespoon adobo sauce (from the chipotle peppers can)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

For the Cornbread Topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk (dairy or non-dairy)
• 1/4 cup unsalted butter, melted
• 2 tablespoons honey or maple syrup

Instructions:

For the Chili:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the diced onion, minced garlic, diced bell pepper, and minced jalapeño pepper to the pot. Sauté for 5-7 minutes until the vegetables have softened.
3. Stir in the diced tomatoes, kidney beans, black beans, pinto beans, vegetable broth, chipotle peppers, adobo sauce, chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine all the ingredients.
4. Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, stirring occasionally, to allow the flavors to meld together.

For the Cornbread Topping:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the cornmeal, all-purpose flour, baking powder, and salt.
3. In a separate bowl, whisk together the milk, melted butter, and honey or maple syrup.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the cornbread batter evenly over the chili in the pot, spreading it to cover the surface.
6. Transfer the pot to the preheated oven and bake for 20-25 minutes, or until the cornbread topping is golden brown and cooked through.
7. Remove from the oven and let it cool for a few minutes before serving.
8. Ladle the Three-Bean Chipotle Chili into bowls, making sure to scoop up some of the cornbread topping with each serving.
9. Delight your taste buds with the rich flavors and contrasting textures of this Three-Bean Chipotle Chili and Crispy Cornbread Topping.