Black Bean Chili with Cornbread Crust
Transform your dinner table with this Black Bean Chili with Cornbread Crust, a hearty and wholesome one-skillet recipe that combines robust flavors with a comforting twist. This dish features a smoky, spice-laden chili base packed with black beans, bell peppers, and tomatoes, simmered to perfection in aromatic spices like chili powder, smoked paprika, and cumin. Topped with a buttery, golden cornbread crust made from scratch, it delivers the ultimate balance of savory and slightly sweet flavors. Not only is it easy to prepare in just 20 minutes of prep time, but it also bakes to perfection in the oven, making it ideal for weeknight dinners or cozy gatherings. Serve this crowd-pleasing chili straight from the skillet for a satisfying, protein-packed meal that’s as delicious as it is comforting.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 units garlic cloves, minced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 28 ounces diced tomatoes (canned)
- 2 tablespoons tomato paste
- 30 ounces black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup vegetable broth
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt (for cornbread)
- 0.75 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons butter, melted
Instructions
Preheat oven to 400°F (200°C).
Heat olive oil in a large, oven-safe skillet over medium heat.
Add diced onion and cook for 3–4 minutes until softened.
Stir in minced garlic, red bell pepper, and green bell pepper. Cook for another 5 minutes until the peppers begin to soften.
Add diced tomatoes, tomato paste, black beans, chili powder, cumin, smoked paprika, salt, pepper, and vegetable broth. Stir to combine and bring the mixture to a simmer. Let it simmer for 10 minutes.
While the chili simmers, prepare the cornbread topping. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk milk, egg, and melted butter until combined. Pour the wet ingredients into the dry ingredients and mix until smooth.
Remove the skillet from heat and spread the cornbread batter evenly over the top of the chili.
Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the cornbread topping is golden brown and cooked through.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 6249 mg | 272% | |
| Total Carbohydrate | 298.5 g | 109% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 84.5 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 554 mg | 43% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3869 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
