Black Bean Chili with Cornbread Crumble

Name: Black Bean Chili with Cornbread Crumble
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 800 g Black beans; 300 g corn; 400 g diced tomatoes; 150 g onion; 15 g garlic; 150 g bell pepper; 20 g chili powder; 10 g cumin; 250 ml vegetable broth; 200 g cornbread mix (vegan); 30 ml olive oil; 5 g salt; 2 g pepper

A rich and spicy black bean chili topped with a savory cornbread crumble. Perfect for a cold evening and easy to make in large batches.

Total: 50 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 415
Protein: 14 g
Fat: 11 g
Carbs: 68 g

Ingredients

for 4 servings

Black beans800 g
corn300 g
diced tomatoes400 g
onion150 g
garlic15 g
bell pepper150 g
chili powder20 g
cumin10 g
vegetable broth250 ml
cornbread mix (vegan)200 g
olive oil30 ml
salt5 g
pepper2 g

Method

5 steps

Heat olive oil in a large pot and sauté onion, garlic, and bell pepper until softened.
Stir in black beans, corn, diced tomatoes, chili powder, cumin, salt, pepper, and vegetable broth; simmer for 20 minutes.
Preheat oven to 200C and prepare the vegan cornbread mix according to package instructions.
Transfer chili to a baking dish and top with crumbled cornbread.
Bake for 15 minutes until the cornbread topping is golden brown.