Smoky Three Bean Chili with Cast-Iron Skillet Cornbread

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Smoky Three Bean Chili with Cornbread pairs a chipotle-spiked bean chili with a buttery skillet cornbread baked at 400 F / 200 C. The chili gets its smoke from chipotle peppers in adobo and smoked paprika, no meat required, and it eats like a full meal on its own.

I make a double batch most Sundays because it holds in the fridge for the week and only gets better on day two. The three beans, black, kidney, and pinto, give it a mix of textures, from creamy to firm, and mashing a cup of them against the pot thickens the broth without flour or cornstarch.

The cornbread bakes in a 10-inch cast iron skillet with butter sizzling in the bottom before the batter goes in. That sizzle gives the edges a deep golden crust and keeps the middle tender.

This comes together in about an hour, most of it hands-off simmering, and it’s the kind of dinner that scales up easily for a crowd.

Why You’ll Love This Recipe

• No meat needed, chipotle and paprika bring the smoke
• Three beans give creamy and firm textures in one pot
• Cornbread bakes in the same hour as the chili
• Tastes better the next day, ideal for meal prep

Ingredient Notes

• Chipotle peppers in adobo: Look for these in small cans near the Mexican foods aisle. Freeze leftover peppers and sauce in an ice cube tray for future batches.
• Fire-roasted diced tomatoes: Regular diced tomatoes work too, but the fire-roasted kind adds a subtle char that backs up the smoked paprika.
• Black, kidney, and pinto beans: Any combination of canned beans works here, just keep the total around 1.2 kg drained for the right chili-to-bean ratio.
• Buttermilk: Full-fat buttermilk gives the cornbread the most tang and tenderness. See the FAQ for a milk-and-vinegar substitute.
• Yellow cornmeal: Use medium-grind cornmeal for the best texture, fine cornmeal bakes up denser and grittier.

Smoky Three Bean Chili with Cast-Iron Skillet Cornbread

A smoky, no-meat three bean chili simmered with chipotle and cumin, served with buttermilk cornbread baked in a cast iron skillet.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Tex-Mex

Calories: 524

Ingredients Method Notes

Ingredients

  

For the Chili

• 2 tbsp olive oil
• 1 yellow onion, diced medium (150 g)
• 1 red bell pepper, diced
• 4 garlic cloves, minced
• 2 chipotle peppers in adobo, minced plus 1 tbsp adobo sauce
• 2 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 can fire-roasted diced tomatoes (400 g)
• 1 can black beans, drained and rinsed (425 g)
• 1 can kidney beans, drained and rinsed (425 g)
• 1 can pinto beans, drained and rinsed (425 g)
• 2 cups vegetable broth (480 ml)
• 1 tbsp brown sugar
• 1 tsp salt plus more to taste
• 1 tbsp lime juice
• 1/2 cup shredded cheddar (60 g); for topping, optional
• 1/4 cup cilantro, chopped for topping

For the Cornbread

• 1 cup yellow cornmeal (140 g)
• 1 cup all-purpose flour (125 g)
• 1/4 cup granulated sugar (50 g)
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk (240 ml)
• 1 egg large
• 4 tbsp unsalted butter, melted (60 g); plus 1 tbsp for the skillet

Method

 

Build the Chili

1. Heat the olive oil in a 5-quart / 4.7L dutch oven over medium heat. Add the diced onion and bell pepper and cook for 5 to 6 minutes, stirring occasionally, until softened.
2. Stir in the garlic, minced chipotle peppers, adobo sauce, chili powder, cumin, and smoked paprika. Cook for 1 minute until fragrant.
3. Add the fire-roasted tomatoes, black beans, kidney beans, pinto beans, vegetable broth, brown sugar, and salt. Stir to combine and bring to a boil.
4. Reduce heat to low and simmer uncovered for 35 to 40 minutes, stirring every 10 minutes, until the chili has thickened and coats the back of a spoon.
5. Mash about 1 cup of the beans against the side of the pot with the back of a spoon for a thicker, creamier base. If the chili still looks thin after 40 minutes, mash more beans rather than adding cornstarch.
6. Stir in the lime juice and taste for salt. Keep warm over low heat while the cornbread bakes.

Bake the Cornbread

1. Heat the oven to 400 F / 200 C. Add 1 tablespoon butter to a 10-inch cast iron skillet and place it in the oven while it heats.
2. Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together in a large bowl.
3. In a separate bowl, whisk the buttermilk, egg, and melted butter. Pour into the dry ingredients and stir just until no dry streaks remain. Don't overmix, a few lumps are fine.
4. Carefully remove the hot skillet from the oven and pour in the batter, it should sizzle immediately. Bake for 20 to 22 minutes until the top is golden and a toothpick inserted in the center comes out clean.
5. Let the cornbread rest in the skillet for 5 minutes, then cut into 8 wedges.

Serve

1. Ladle the chili into bowls, top with shredded cheddar and cilantro, and serve with a wedge of warm cornbread on the side.

Notes

• Mash about 1 cup of beans against the pot for a thicker chili.
• Let the cornbread rest 5 minutes before slicing so it holds together.
• Taste before salting, canned beans and broth already carry sodium.
• Keep the skillet hot before adding batter for the best crust.

Tips for Success

• Rinse and drain the canned beans well to cut excess sodium and keep the chili from turning cloudy.
• Simmer the chili uncovered for the last 15 minutes so the liquid reduces and coats a spoon.
• Preheat the cast iron skillet with butter before pouring in the cornbread batter for a crisp golden crust.
• Stir the cornbread batter just until the dry streaks disappear, a few lumps won’t hurt the texture.
• Start with one chipotle pepper if you’re sensitive to heat, then add the second to taste.

Variations

• Swap the kidney beans for chickpeas for a firmer bite and a slightly nuttier flavor in the chili.
• Stir in 1 cup of corn kernels during the last 10 minutes of simmering for pops of sweetness.
• Scatter sliced jalapenos over the cornbread batter before baking for extra heat in every wedge.

Storage and Reheating

Smoky Three Bean Chili keeps well in the fridge for 4 to 5 days in an airtight container, and the flavor actually deepens overnight as the spices settle into the beans. Freeze the chili alone, without cornbread, in a freezer-safe container for up to 3 months, then thaw overnight in the fridge before reheating.

Reheat the chili on the stovetop over medium heat for 5 to 7 minutes, stirring occasionally, or in the microwave in 1-minute bursts until hot through. Add a splash of broth or water if it has thickened too much in the fridge.

Cornbread stores separately at room temperature in an airtight container for up to 2 days. Reheat wedges wrapped in foil in a 350 F / 175 C oven for 5 to 8 minutes to bring back the crisp edge, or microwave for 15 to 20 seconds if you don’t mind a softer crumb.

Serving Suggestions

Smoky Three Bean Chili works well ladled over rice or piled onto a baked potato if you want to stretch it into a bigger meal. Top bowls with shredded cheddar, a dollop of sour cream, diced avocado, or pickled jalapenos for a bit of tang.

Serve the cornbread warm, split open with a pat of butter melting into the crumb. A simple green salad with a sharp vinaigrette on the side balances the richness of the beans and cheese.

For a crowd, set out the chili and cornbread family-style with small bowls of toppings so everyone builds their own.

FAQ

Why is my three bean chili too thin?

Your chili is probably underexposed to heat or you skipped mashing the beans. Simmer it uncovered for the last 15 minutes so steam escapes and the liquid reduces, and mash a cup of beans against the side of the pot with a spoon. Both tricks thicken it without needing flour or cornstarch.

Can I use milk instead of buttermilk in the cornbread?

You can, but the texture and tang will be a little different. Stir 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk and let it sit for 5 minutes before using it as a swap. The cornbread will still rise and bake up tender, just slightly less tangy.

Can I make this smoky three bean chili ahead of time?

Yes, the chili actually tastes better the next day once the spices settle into the beans. Cook it up to 3 days ahead and store covered in the fridge, then reheat on the stovetop over medium heat for 5 to 7 minutes. Bake the cornbread fresh the day you plan to serve it for the best crust.

What goes well with smoky three bean chili besides cornbread?

A simple green salad with a sharp vinaigrette cuts through the richness of the beans and chipotle. Diced avocado, a dollop of sour cream, or a handful of shredded cheddar on top also balance the smoky heat. Rice or tortilla chips work too if you want to stretch the meal further.

Is this three bean chili and cornbread recipe gluten-free?

The chili itself is naturally gluten-free since it’s built on beans, tomatoes, and broth. The cornbread is not, because it uses all-purpose flour along with cornmeal. Swap in a 1:1 gluten-free flour blend for the cornbread if you need the whole meal to be gluten-free.

What makes this chili taste smoky without any meat in it?

Chipotle peppers in adobo sauce and smoked paprika do the heavy lifting here, both are dried and smoked chiles that carry real smoke flavor, not just heat. A can of fire-roasted tomatoes adds another layer. Start with one chipotle pepper if you’re not used to the heat and add more to taste.

If you enjoyed this, try

• the Smoky Aubergine and Chickpea Curry: One-Pot Comfort