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- 2 cans black beans, drained and rinsed - 1 can diced tomatoes (with juices) - 1 cup corn kernels (fresh or frozen) - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced - 2-3 chipotle peppers in adobo sauce, minced The base of this chili is rich and hearty. Black beans give it protein and fiber. Diced tomatoes add sweetness and acidity. Corn kernels bring texture and a bit of sweetness, too. Onion and garlic boost flavor. Red bell pepper adds color and crunch. Chipotle peppers give that perfect spicy kick. - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste The spices transform this dish. Ground cumin adds warmth. Chili powder brings heat and depth. Smoked paprika gives a lovely smoky flavor. Don’t forget salt and pepper to enhance all the tastes. - 1 cup cornmeal - 1 cup buttermilk (or substitute with milk and 1 tablespoon lemon juice) - 1 large egg - 1 teaspoon baking powder - 1 teaspoon sugar - 1/2 teaspoon salt This cornbread crumble is the best part. Cornmeal makes it hearty. Buttermilk keeps it moist and rich. The egg binds it, while baking powder helps it rise. Sugar adds a touch of sweetness, and salt balances all the flavors. - Sauté Onion and Red Bell Pepper: In a large pot, warm 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 1 diced red bell pepper. Cook for about 5 minutes. The onion should look clear and soft. - Add Garlic and Spices: Next, stir in 3 minced garlic cloves, 1 tablespoon of ground cumin, 1 tablespoon of chili powder, and 1 teaspoon of smoked paprika. Add 2-3 minced chipotle peppers in adobo sauce. Stir for 1-2 minutes until you smell the spices. - Incorporate Beans, Tomatoes, Corn, and Broth: Add 2 cans of drained black beans, 1 can of diced tomatoes with juices, 1 cup of corn kernels, and 2 cups of vegetable broth to the pot. Season with salt and pepper to taste. - Bring to a Boil: Increase the heat to high until the mixture bubbles. - Cook Time and Stirring Instructions: Once boiling, reduce the heat to low. Let the chili simmer uncovered for about 30 minutes. Stir it every 5-10 minutes to stop it from sticking to the pot. Taste the chili and adjust seasoning if needed. - Preheat Oven and Mix Dry Ingredients: While the chili cooks, preheat your oven to 400°F (200°C). In a bowl, whisk together 1 cup of cornmeal, 1 teaspoon of baking powder, 1 teaspoon of sugar, and 1/2 teaspoon of salt. - Combine Wet Ingredients with Dry: In a separate bowl, mix 1 cup of buttermilk and 1 large egg until well blended. Slowly pour this into the dry mix, stirring gently. Don’t overmix; this keeps the cornbread light. - Transfer to Baking Dish and Bake: Pour the cornbread batter into a greased baking dish. Spread it evenly. Bake for 20-25 minutes until the top is golden and a toothpick comes out clean. Let it cool a bit, then crumble it into pieces. - Ladling Chili and Topping with Cornbread Crumble: Use a ladle to serve the chili into bowls. Top each bowl with a generous amount of the cornbread crumble for a crunchy finish. Enjoy your meal! To make your chili just right, you can adjust the spices. If you like heat, add more chipotle peppers. For less heat, use fewer peppers. Taste as you go, and you'll know what works best for you. Adding extra ingredients can also enhance flavor. Try adding bell peppers or fresh herbs. These boost the taste and add colorful flair. For a light and fluffy cornbread, don’t overmix the batter. Mix just until wet and dry ingredients blend, and let it rest a moment before baking. You can also use different toppings. Try adding cheese, jalapeños, or herbs for added flavor. Each brings a new twist to the cornbread. Garnishing your chili can make it look amazing. Consider fresh cilantro, a dollop of sour cream, or sliced jalapeños on top. Serve lime wedges on the side for a zesty kick. For sides, cornbread is a classic choice, but you can serve rice or tortilla chips too. These pair well and add texture to your meal. {{image_4}} You can make this chili vegan by swapping a few ingredients. Instead of using buttermilk, you can mix plant-based milk with lemon juice. Use a flax egg instead of a regular egg. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. For broth, choose a vegetable stock that meets your needs. This keeps the chili tasty and vegan-friendly. Do you want a twist on your chili? Try adding different beans like pinto or kidney beans. You can also add veggies like zucchini or carrots for more color and crunch. Adjust the spice level to your liking. Add more chipotle peppers for heat or a squeeze of lime for brightness. Each change can make your chili unique. If you need a gluten-free option, look for gluten-free cornmeal. This works well in your cornbread crumble. You can also infuse flavors into your cornbread. Add cheese, jalapeños, or herbs to the batter. This adds a fun twist and can change the whole dish. Each variation lets you create something new and delicious. - Best Practices for Refrigeration: Let the chili cool down before storing. Place it in an airtight container. It will keep well in the fridge for up to five days. The flavors will deepen over time. - Freezing Chili and Cornbread Crumble: You can freeze the chili too. Use a freezer-safe container and leave some space for expansion. It will stay fresh for up to three months. For the cornbread crumble, store it separately. This keeps the texture nice. Wrap it tightly in plastic wrap or foil. - How to Reheat Chili Without Losing Flavor: To reheat the chili, place it in a pot on low heat. Stir it often to avoid sticking. Add a splash of water or broth if it looks thick. This keeps it moist and tasty. - Keeping Cornbread Crisp: For the cornbread crumble, heat it in the oven. Preheat to 350°F (175°C). Spread the crumble on a baking sheet. Bake for about 5-10 minutes until it's warm and crisp again. This will make every bite enjoyable. Chipotle Black Bean Chili lasts about 4 to 5 days in the fridge. Store it in an airtight container. This keeps it fresh and helps avoid spills. Yes, you can make this chili in a slow cooker. Just sauté the veggies first for more flavor. Then, add all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. You can serve this chili with rice, tortilla chips, or a side salad. For a fun twist, try pairing it with avocado slices or fresh cilantro. Yes, dried beans work too! Soak them overnight and cook them until soft. You may need to adjust the cooking time. Add them early in the chili process. To make the cornbread crumble dairy-free, use almond milk or oat milk instead of buttermilk. You can also add a splash of vinegar to mimic the tanginess of buttermilk. In this post, I shared how to make delicious Chipotle Black Bean Chili topped with cornbread crumble. You learned about the key ingredients, spices, and simple steps to prepare this dish. I also provided tips for perfecting the chili and cornbread, plus some tasty variations. Remember, cooking is about fun and creativity. Don't hesitate to try new flavors and enjoy the process. With these insights, your chili night will surely impress everyone at the table. Happy cooking!

Chipotle Black Bean Chili with Cornbread Crumble

Experience the bold flavors of Spicy Chipotle Black Bean Chili with Cornbread Crumble! This hearty dish combines tender black beans, zesty tomatoes, and sweet corn, topped with a deliciously crunchy cornbread crumble. Perfect for cozy dinners or meal prep, this recipe is easy to follow and packed with warmth. Click through to discover how to make this satisfying chili that will spice up your meal rotation!
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Ingredients
  

2 cans black beans, drained and rinsed

1 can diced tomatoes (with juices)

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2-3 chipotle peppers in adobo sauce, minced

2 cups vegetable broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1 cup cornmeal

1 cup buttermilk (or substitute with milk and 1 tablespoon lemon juice)

1 large egg

1 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

Instructions
 

Prepare the chili base: In a large pot, warm the olive oil over medium heat. Add the diced onion and red bell pepper to the pot. Sauté for approximately 5 minutes or until the vegetables are tender and the onion is translucent.

    Add garlic and spices: Introduce the minced garlic, ground cumin, chili powder, smoked paprika, and minced chipotle peppers into the pot. Stir continually for 1-2 minutes until the spices are fragrant, releasing their robust aromas.

      Combine ingredients: Add the drained black beans, diced tomatoes (including their juices), corn kernels, and vegetable broth to the mixture. Season with a generous amount of salt and pepper. Increase the heat to bring the mixture to a boil.

        Simmer the chili: Once boiling, reduce the heat to low, allowing the chili to simmer uncovered for about 30 minutes. Stir occasionally to prevent sticking, and taste occasionally to adjust the seasoning as needed.

          Prepare the cornbread crumble: While the chili simmers, preheat your oven to 400°F (200°C). In a medium mixing bowl, whisk together the cornmeal, baking powder, sugar, and salt until evenly combined.

            Mix wet ingredients: In a separate bowl, whisk together the buttermilk and the large egg until well blended. Gradually pour the wet mixture into the dry ingredients, stirring just until combined—avoid overmixing to keep the cornbread light and fluffy.

              Bake cornbread: Transfer the cornbread batter into a greased baking dish, spreading it out evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Once baked, let it cool slightly before crumbling it into pieces.

                Serve: Ladle generous portions of the black bean chili into serving bowls, then top each bowl with a hearty sprinkle of the cornbread crumble to add a delightful crunch.

                  - Presentation Tips: For a colorful touch, garnish the chili with fresh cilantro leaves, a dollop of sour cream, or sliced jalapeños. Serve with lime wedges on the side for a zesty kick.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6