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Vegetarian chili with kidney beans, black beans, tomatoes, and corn, served with a side of whole grain cornbread

average rating is 3 out of 5, based on 150 votes

Serve a generous portion of vegetarian chili alongside a slice of whole grain cornbread. Optionally, accompany with a side salad of mixed greens and a light vinaigrette dressing.

Serves

Prep Time

15 Minutes

Total Time

40 Minutes

Calories

430 Protein

15 Fat

11 Carbs

73 Tags:

Vegetarian Dinner Main Dish Beans Ozempic meal plan Wegovy meal plan Zepbound meal plan Mounjaro meal plan Rybelsus meal plan Saxenda meal plan

Ingredients

1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 cup frozen corn kernels
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Optional toppings: chopped cilantro, diced avocado, Greek yogurt (for creaminess)
2 tablespoons olive oil
1 cup whole grain cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon salt
1 cup unsweetened almond milk (or any milk of your choice)
1/4 cup unsweetened applesauce
1/4 cup maple syrup (optional, adjust sweetness according to preference)

Directions

Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and bell pepper. Cook until softened, about 5 minutes.
Add chili powder and cumin, stirring constantly for about 1 minute until fragrant.
Add diced tomatoes (with their juices), kidney beans, black beans, and corn kernels. Stir well to combine.
Bring the chili to a simmer, then reduce heat to low and let it simmer for about 20-25 minutes, stirring occasionally.
Season with salt and pepper to taste.
Serve hot, optionally topped with chopped cilantro, diced avocado, or a dollop of Greek yogurt.
Preheat oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
In a large mixing bowl, combine cornmeal, whole wheat flour, baking powder, and salt.
In another bowl, mix almond milk, applesauce, maple syrup (if using), and olive oil.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Pour the batter into the prepared baking dish and spread it evenly.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cornbread cool slightly before slicing.