Save A hearty, comforting chili featuring nutty wheat berries, robust beans, and vegetables, all simmered together and crowned with a golden, lightly sweet cornbread topping—perfect for cozy nights.
This recipe quickly became a family favorite on chilly evenings, bringing warmth and comfort to our dinners.
Ingredients
- Wheat and Grains: 1 cup cooked wheat berries, 1/2 cup cooked pearl barley (optional for added texture)
- Beans & Legumes: 1 can (15 oz) kidney beans drained and rinsed, 1 can (15 oz) black beans drained and rinsed
- Vegetables: 1 large onion diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 green bell pepper diced, 1 large carrot diced, 1 can (14.5 oz) diced tomatoes, 1 cup corn kernels (fresh or frozen)
- Liquids: 3 cups vegetable broth, 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional to taste), 1 1/2 tsp salt or to taste, 1/2 tsp freshly ground black pepper
- Oil: 2 tbsp olive oil
- Cornbread Topping: 1 cup yellow cornmeal, 1/2 cup whole wheat flour, 2 tbsp sugar (optional), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk (or plant-based milk + 1 tbsp vinegar for vegan), 2 tbsp unsalted butter melted (or vegan butter), 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
Instructions
- Preheat oven:
- Preheat oven to 400°F (200°C).
- Sauté vegetables:
- Heat olive oil in a large oven-safe Dutch oven or deep skillet over medium heat. Add onion garlic and carrot sauté for 4–5 minutes until softened.
- Add peppers:
- Add bell peppers and cook for another 3 minutes.
- Add spices:
- Stir in tomato paste chili powder cumin smoked paprika oregano cayenne salt and pepper. Cook for 1–2 minutes until fragrant.
- Add remaining ingredients:
- Add diced tomatoes vegetable broth wheat berries barley (if using) kidney beans black beans and corn. Stir well and bring to a simmer.
- Simmer:
- Reduce heat to low cover and let simmer for 30 minutes stirring occasionally.
- Prepare cornbread topping:
- In a bowl whisk together cornmeal whole wheat flour sugar baking powder baking soda and salt. In another bowl combine buttermilk melted butter and egg. Pour wet ingredients into dry stirring just until combined.
- Adjust seasoning:
- After chili has simmered taste and adjust seasoning if needed. Remove from heat.
- Add topping:
- Spoon cornbread batter evenly over the chili. Smooth gently with a spatula.
- Bake:
- Transfer the pot to the oven and bake uncovered for 25–30 minutes until the cornbread is golden and a toothpick inserted in the topping comes out clean.
- Rest and serve:
- Let rest for 5–10 minutes before serving. Scoop to serve ensuring each portion includes both chili and cornbread.
Save Sharing this chili with my loved ones always fills our home with warmth and good conversation.
Required Tools
Large oven-safe Dutch oven or deep skillet Mixing bowls Whisk Spatula Measuring cups and spoons
Allergen Information
Contains wheat egg and dairy butter buttermilk For vegan or allergy-friendly versions use plant-based milk and butter and a flax egg Always check labels for cross-contamination if cooking for those with allergies.
Nutritional Information
Calories 380 Total Fat 9 g Carbohydrates 62 g Protein 14 g per serving
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Enjoy this satisfying chili as a wholesome main dish that comforts and nourishes.
Recipe FAQs
- → What grains are used in this dish?
Cooked wheat berries and optional pearl barley add hearty texture and nutty flavors.
- → How is the cornbread topping prepared?
Dry ingredients like cornmeal and whole wheat flour are combined, then mixed with buttermilk, melted butter, and egg before being spread over the chili and baked.
- → Can this be made vegan-friendly?
Yes, replace buttermilk with plant-based milk plus vinegar, use vegan butter, and substitute the egg with a flaxseed mixture.
- → What spices give this dish its flavor?
Chili powder, cumin, smoked paprika, oregano, and optional cayenne pepper create depth and warmth.
- → How long should the chili simmer before baking?
Simmer the chili for about 30 minutes to meld flavors before adding the cornbread topping.