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Overhead bowl of smoky three bean chili topped with cheddar and cilantro, golden cornbread wedge alongside on a wooden table.

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
Cook Time 45 minutes
Total Time 1 hour 10 minutes
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.