Vegetarian Chili with Cornbread

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Timer: 10 min (fixed)

   Cookware: Dutch oven — preheat to 190°C

2. Step 2

   On the cutting board, chop the yellow onion and bell pepper with the chef's knife. Keep the cooked, rinsed, drained beans and thawed corn ready.

   Parallel with step: 1

   Cookware: Chef Knife — chop, cutting board — prep

3. Step 3

   Add the yellow onion and bell pepper to the Dutch oven and cook over medium heat for 5 minutes, stirring with the wooden spoon until softened. Add the crushed tomato, vegetable broth, black bean, kidney bean, corn, and chili powder; simmer for 25 minutes, stirring occasionally, until hot throughout and thickened.

   Timer: 30 min (scalable)

   Ingredients used: 150.0 gr Bell Pepper, 480.0 gr Black Bean, 18.0 gr Chili Powder, 300.0 gr Corn, 800.0 gr crushed tomatoes, 480.0 gr Kidney Bean, 500.0 ml Vegetable Broth, 180.0 gr Yellow Onion

   Cookware: Dutch oven — medium heat, wooden spoon — stir

4. Step 4

   While the chili simmers, whisk the cornbread mix, milk, and beaten egg in the mixing bowl until just combined. When the chili has finished simmering, stir in the salt gradually with the wooden spoon and adjust until evenly seasoned.

   Parallel with step: 3

   Ingredients used: 425.0 gr Cornbread Mix, 2.0 piece Egg, 240.0 ml Milk, 4.0 gr Salt

   Cookware: Dutch oven — season, mixing bowl — mix, whisk — whisk, wooden spoon — stir

5. Step 5

   Pour the cornbread batter into a 23 x 33 cm baking dish and bake in the oven at 190°C for 25 minutes, until fully set in the center and lightly golden. Serve the cornbread from the baking dish alongside the hot chili from the Dutch oven.

   Timer: 25 min (scalable)

   Cookware: baking dish — bake, Dutch oven — 190°C