Vegetarian Chilli with Cornbread Muffins

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 tbsp olive oil
• •1 onion, diced
• •2 cloves garlic, minced
• •1 bell pepper, diced
• •1 carrot, diced
• •2 celery stalks, diced
• •1 can (15 oz) black beans, drained and rinsed
• •1 can (15 oz) kidney beans, drained and rinsed
• •1 can (15 oz) diced tomatoes
• •1 cup corn (fresh or frozen)
• •2 tbsp chili powder
• •1 tsp cumin
• •1 tsp smoked paprika
• •Salt and pepper to taste
• •2 cups vegetable broth
• •1 cup shredded cheese (optional, for serving)
• •Chopped green onions (optional, for garnish)
• •2 cups cornmeal
• •1 cup all-purpose flour
• •2 tbsp sugar
• •1 tbsp baking powder
• •1/2 tsp salt
• •1 cup milk
• •1/3 cup vegetable oil
• •1 large egg

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add diced onion, garlic, bell pepper, carrot, and celery. Sauté until softened, about 5-7 minutes.

3. 3

   Stir in the black beans, kidney beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth. Bring to a simmer.

4. 4

   Reduce heat to low, cover, and allow to cook for 20 minutes, stirring occasionally.

5. 5

   While the chili is cooking, preheat oven to 400°F (200°C) for the cornbread muffins.

6. 6

   In a large bowl, mix together cornmeal, flour, sugar, baking powder, and salt.

7. 7

   In another bowl, whisk together milk, vegetable oil, and egg. Combine the wet and dry ingredients until just mixed. Spoon the batter into a greased muffin tin.

8. 8

   Bake muffins for 15-20 minutes until golden and a toothpick comes out clean. Serve warm with the chili.