Vegetable Chili with Cornbread Topping

This here's no ordinary bowl of chili, my friends. It's the culinary equivalent of a cozy campfire on a chilly night. We've simmered together hearty black and kidney beans, the holy trinity of celery, carrots, and onions, and roasted tomatoes for a smoky depth. Top that with our signature cornbread topping, a fluffy golden crown that'll soak up every luscious spoonful. Get ready for a stick-to-your-ribs feast that'll warm you from head to toe.

In the annals of culinary history, there lived a humble dish known as chili, a hearty stew that originated in the rugged landscapes of Texas and northern Mexico. It told tales of cowboys and settlers, who'd gather around campfires, sharing bowls of this invigorating concoction. Over time, chili evolved, its flavors migrating across borders and continents, absorbing influences from various cultures. Our version pays homage to this rich heritage, blending classic ingredients with a modern twist. We've sought inspiration from smoky fire-roasted tomatoes, added drained and rinsed black beans for an extra boost of protein, and crowned it all with our irresistible cornbread topping. This dish is a celebration of comfort, culinary heritage, and the joy of sharing a warm, satisfying meal.

Prep time: 15 | Cook time: 60 | Serves: 6

Ingredients

• 1 cup dried black beans, picked over and rinsed
• 1 cup dried kidney beans, picked over and rinsed
• 1 cup diced celery
• 1 cup diced carrots
• 1 cup diced onions
• 2 cloves garlic, minced
• (28 oz) can fire-roasted tomatoes
• 1 (15 oz) can black beans, drained and rinsed

Instructions

1. In a large pot or Dutch oven, combine the black beans, kidney beans, celery, carrots, onions, garlic, and fire-roasted tomatoes.
2. Cover with water by 2 inches and bring to a boil.
3. Reduce heat to low, cover, and simmer for 1 hour, or until the beans are tender.
4. Drain the beans and reserve the cooking liquid.
5. In a large bowl, combine the drained beans, black beans, and cooking liquid.
6. Season to taste with salt and pepper.
7. For the cornbread topping, preheat oven to 400°F (200°C).
8. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

Why It Works

• Soaking the beans overnight (or using canned beans in a pinch) ensures they cook evenly and become meltingly tender.
• The trinity of celery, carrots, and onions provides a flavorful base that complements the beans without overpowering them.
• Fire-roasted tomatoes lend a smoky depth of flavor, mimicking the campfire cooking of chili's origins.
• Adding drained and rinsed canned black beans amps up the protein content and adds a contrasting texture.
• The cornbread topping is not your average crumbly cornbread. It's a fluffy, golden crown that soaks up every luscious spoonful of chili.