Vegetable Chili with Cornbread

This vegetable chili is a hearty and flavorful dish that's perfect for a cold night. It's made with a variety of beans, corn, and tomatoes, and it's simmered in a savory vegetable broth. The chili is served warm with cornbread, and it's sure to warm you up from the inside out.

Vegetable chili is a relatively new dish, as it was first created in the early 1900s. However, it has quickly become a popular dish, as it is a hearty and flavorful meal that is also relatively easy to make. Vegetable chili is a great dish for using up leftover vegetables, and it can be made with a variety of different beans and vegetables. One of the most popular variations of vegetable chili is this recipe, which includes black beans, kidney beans, corn, and tomatoes. This recipe is also relatively quick and easy to make, and it is a great way to get a healthy and filling meal on the table in a hurry.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained

Instructions

1. Heat olive oil in a large pot over medium-low heat.
2. Add onion and cook for 5 minutes, or until softened.
3. Add garlic and cook for 1 minute more.
4. Stir in vegetable broth, black beans, kidney beans, corn, and diced tomatoes.
5. Bring to a boil, then reduce heat and simmer for 15 minutes, or until heated through.
6. Serve warm with cornbread.

Why It Works

• The combination of beans, corn, and tomatoes creates a hearty and flavorful chili.
• The vegetable broth adds a savory flavor to the chili.
• The cornbread is a great way to soak up the chili and add a bit of sweetness to the dish.