Hearty Three-Bean Chipotle Vegetarian Chili with Cornbread

Why You’ll Love This Recipe

• Deep, smoky heat from chipotle balanced by a subtle cocoa richness and bright lime at the finish.
• Hearty three-bean base with corn and peppers for color, texture, and plenty of plant protein.
• Comforting cast-iron cornbread with a crisp edge and tender crumb, perfect for dipping.
• Flexible heat level and pantry-friendly ingredients for easy weeknight cooking or casual entertaining.

Grocery List

• Produce: 1 large yellow onion, 2 bell peppers, 1 jalapeño (optional), 4 garlic cloves, 4 scallions, 1 lime, fresh cilantro (optional)
• Dairy: Sharp cheddar, sour cream, buttermilk, eggs, unsalted butter
• Pantry: Olive oil, tomato paste, chipotle peppers in adobo, unsweetened cocoa powder, ground cumin, dried oregano, smoked paprika, crushed tomatoes, fire-roasted diced tomatoes, low-sodium vegetable broth, black beans, kidney beans, pinto beans, corn kernels, soy sauce or tamari, brown sugar (optional), kosher salt, black pepper, cornmeal, all-purpose flour, baking powder, baking soda, granulated sugar (optional), tortilla chips

Full Ingredients

For the Hearty Vegetarian Chili

• 2 tbsp olive oil
• 1 large yellow onion, diced (about 2 cups)
• 2 bell peppers, diced (about 2 cups total; any colors you like)
• 1 jalapeño, seeded and minced (optional)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tbsp unsweetened natural cocoa powder
• 2 tsp ground cumin
• 2 tsp dried oregano (Mexican oregano preferred)
• 1 tsp smoked paprika
• 1–2 chipotle peppers in adobo, minced, plus 2 tsp adobo sauce
• 1 bay leaf (optional)
• 1 (28-oz/794 g) can crushed tomatoes
• 1 (14.5-oz/411 g) can fire-roasted diced tomatoes
• 2 cups (480 ml) low-sodium vegetable broth, plus more as needed
• 3 (15-oz/425 g each) cans beans, drained and rinsed: 1 black, 1 kidney, 1 pinto
• 1.5 cups (240 g) corn kernels (frozen or fresh)
• 1 tbsp soy sauce or tamari
• 1 tbsp fresh lime juice
• 1 tsp light brown sugar (optional; balances acidity)
• 1.25 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

For the Toppings

• 1.5 cups (about 6 oz/170 g) shredded sharp cheddar
• 1 cup (240 ml) sour cream
• 4 scallions, thinly sliced
• 2 cups crushed tortilla chips (from about 4 oz chips)
• Fresh cilantro leaves and lime wedges (optional)

For the Skillet Cornbread

• 1 cup (150 g) fine yellow cornmeal
• 1 cup (125 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 2 tbsp (25 g) granulated sugar (optional)
• 1.25 cups (300 ml) buttermilk (see note for substitute)
• 2 large eggs, room temperature
• 4 tbsp (56 g) unsalted butter, melted and slightly cooled
• 2 tbsp (28 g) unsalted butter for the skillet

Step-by-Step Instructions

Step 1: Preheat and prep

Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F (220°C). Dice the onion and bell peppers, mince the jalapeño (if using) and garlic, open and drain/rinse the beans, and measure out all spices, cocoa, and tomato paste. This makes the cooking smooth and quick.

Step 2: Build the flavor base

Heat a 5–6 quart Dutch oven or heavy pot over medium heat. Add the olive oil, then the onion and 1/2 tsp salt. Cook, stirring occasionally, until the onion is translucent and lightly golden, 5–6 minutes. Add the bell peppers and jalapeño; cook until softened, 4–5 minutes. Stir in the garlic and cook 30 seconds.

Add the tomato paste, minced chipotle and adobo sauce. Cook, stirring, 1–2 minutes to caramelize and “bloom” the flavors. Sprinkle in the cocoa powder, cumin, oregano, and smoked paprika; cook 1 minute more until very fragrant.

Step 3: Add tomatoes, broth, and beans

Stir in the crushed tomatoes, diced tomatoes, vegetable broth, bay leaf (if using), and the drained black, kidney, and pinto beans. Scrape the bottom of the pot to release any browned bits. Bring to a gentle boil, then immediately reduce to a steady simmer.

Step 4: Slow-simmer the chili

Simmer uncovered (or partially covered to avoid splatters) for 35–45 minutes, stirring occasionally, until thickened and glossy. If it thickens too quickly, add 1/2 cup water or broth. In the final 10 minutes, stir in the corn, soy sauce, brown sugar (if using), remaining salt, and black pepper. Taste and adjust seasoning.

Step 5: Mix the cornbread batter

While the chili simmers, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar (if using) in a bowl. In a separate bowl, whisk buttermilk and eggs, then whisk in the melted butter. Pour wet into dry and stir just until combined; a few small lumps are fine. Let the batter rest 5 minutes to hydrate the cornmeal.

Step 6: Heat the skillet and bake

Carefully remove the hot skillet from the oven and add 2 tbsp butter. Swirl until melted and the skillet is evenly coated (it should sizzle). Immediately pour in the batter and smooth the top. Bake at 425°F (220°C) for 18–22 minutes until golden with crisp edges and a toothpick comes out clean (internal temp 200–205°F/93–96°C). Cool 5–10 minutes before slicing into 8 wedges.

Step 7: Finish the chili

Remove and discard the bay leaf. Stir in the lime juice. For a thicker texture, gently mash 1 cup of the chili against the side of the pot and stir back in. If you prefer it looser, splash in a bit more broth. Taste and adjust salt, pepper, chipotle heat, or lime to balance.

Step 8: Serve with toppings and cornbread

Ladle the chili into warm bowls. Top with shredded cheddar, a dollop of sour cream, sliced scallions, and a handful of crushed tortilla chips. Serve immediately with warm cornbread on the side and extra lime wedges.

Pro Tips

• Blooming tomato paste, cocoa, and spices in oil is key for depth—do not skip this step.
• Control heat by starting with 1 chipotle; add more or a splash of adobo to taste at the end.
• Partially cover the pot to reduce splatters while still allowing flavorful reduction.
• Preheating the cast-iron skillet with butter delivers that coveted crisp-edged cornbread.
• Balance is everything: a final hit of lime and a pinch of sugar bring the chili into focus.

Variations

• Vegan: Use plant-based cheddar and a dairy-free yogurt in place of sour cream; swap butter for neutral oil in the cornbread and brush the skillet with oil.
• Sweet Potato & Greens: Add 2 cups 1/2-inch sweet potato cubes with the peppers; stir in 2 cups chopped kale during the last 10 minutes.
• Smoky Beer Chili: Replace 1 cup of the broth with a dark lager or porter; simmer as directed for a malty, smoky backbone.

Storage & Make-Ahead

Chili keeps in the refrigerator for up to 4 days and freezes well for up to 3 months. Reheat gently on the stovetop with a splash of water or broth until simmering. Cornbread is best day-of, but keeps at room temperature (wrapped) for 2 days or freeze for up to 1 month; rewarm in a 300°F (150°C) oven for 10 minutes. Make-ahead tip: chop vegetables and mix the spice blend up to 2 days in advance; refrigerate in airtight containers.

Nutrition (per serving)

Approximate for 1 bowl of chili with toppings and 1 wedge of cornbread: 700 calories; 23 g protein; 29 g fat; 74 g carbohydrates; 14 g fiber; 1200 mg sodium. Actual values will vary based on brands and portion sizes.