Pin It A hearty, comforting chili featuring nutty wheat berries, robust beans, and vegetables, all simmered together and crowned with a golden, lightly sweet cornbread topping—perfect for cozy nights.
This chili has become my family's go-to comfort food during chilly evenings. The combination of textures and flavors never fails to warm us up and bring everyone together at the table.
Ingredients
- Wheat and Grains: 1 cup cooked wheat berries, 1/2 cup cooked pearl barley (optional for added texture)
- Beans & Legumes: 1 can (15 oz) kidney beans drained and rinsed, 1 can (15 oz) black beans drained and rinsed
- Vegetables: 1 large onion diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 green bell pepper diced, 1 large carrot diced, 1 can (14.5 oz) diced tomatoes, 1 cup corn kernels (fresh or frozen)
- Liquids: 3 cups vegetable broth, 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional to taste), 1 1/2 tsp salt or to taste, 1/2 tsp freshly ground black pepper
- Oil: 2 tbsp olive oil
- Cornbread Topping: 1 cup yellow cornmeal, 1/2 cup whole wheat flour, 2 tbsp sugar (optional), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk (or plant-based milk + 1 tbsp vinegar for vegan), 2 tbsp unsalted butter melted (or vegan butter), 1 large egg (or flax egg for vegan 1 tbsp ground flaxseed + 3 tbsp water)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large oven-safe Dutch oven or deep skillet over medium heat. Add onion, garlic, and carrot sauté for 45 minutes until softened.
- Step 3:
- Add bell peppers and cook for another 3 minutes.
- Step 4:
- Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 12 minutes until fragrant.
- Step 5:
- Add diced tomatoes, vegetable broth, wheat berries, barley (if using), kidney beans, black beans, and corn. Stir well and bring to a simmer.
- Step 6:
- Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
- Step 7:
- Meanwhile, prepare the cornbread topping In a bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt In another bowl, combine buttermilk, melted butter, and egg Pour wet ingredients into dry, stirring just until combined.
- Step 8:
- After chili has simmered, taste and adjust seasoning if needed Remove from heat.
- Step 9:
- Spoon cornbread batter evenly over the chili Smooth gently with a spatula.
- Step 10:
- Transfer the pot to the oven and bake uncovered for 25–30 minutes until the cornbread is golden and a toothpick inserted in the topping comes out clean.
- Step 11:
- Let rest for 5–10 minutes before serving Scoop to serve, ensuring each portion includes both chili and cornbread.
Pin It This recipe always brings my family together at the dinner table, sharing stories and laughter over a warm bowl of chili topped with sweet cornbread.
Required Tools
Large oven-safe Dutch oven or deep skillet, mixing bowls, whisk, spatula, measuring cups and spoons
Allergen Information
Contains wheat, egg, and dairy (butter, buttermilk). For vegan or allergy-friendly versions, use plant-based milk and butter and a flax egg. Always check labels for cross-contamination if cooking for those with allergies.
Nutritional Information
Calories 380, Total Fat 9 g, Carbohydrates 62 g, Protein 14 g (per serving)
Pin It This chili freezes well and makes for a quick weeknight meal when reheated. Enjoy the warm flavors and cozy moments it brings.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, substitute plant-based milk and vegan butter, and replace the egg with a flaxseed mixture to keep it fully vegan.
- → What grains are used in the chili base?
Wheat berries and optional pearl barley add a nutty texture and hearty bite to the dish.
- → How can I add more heat to the dish?
Incorporate chopped chipotle peppers or a dash of hot sauce during the simmering step to boost the spice level.
- → Is it possible to prepare the base ahead of time?
Absolutely, the chili base can be made in advance and refrigerated. Add the cornbread topping and bake just before serving.
- → What tools are recommended for cooking?
Use a large oven-safe Dutch oven or deep skillet, mixing bowls, whisk, spatula, and measuring tools for best results.
- → Are there allergen considerations?
This includes wheat, egg, and dairy. For allergy-friendly options, use plant-based milk, vegan butter, and flax egg replacements.