# What You'll Need:
→ Wheat and Grains
01 - 1 cup cooked wheat berries
02 - 1/2 cup cooked pearl barley (optional)
→ Beans & Legumes
03 - 1 can (15 ounces) kidney beans, drained and rinsed
04 - 1 can (15 ounces) black beans, drained and rinsed
→ Vegetables
05 - 1 large onion, diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 1 large carrot, diced
10 - 1 can (14.5 ounces) diced tomatoes
11 - 1 cup corn kernels (fresh or frozen)
→ Liquids
12 - 3 cups vegetable broth
13 - 2 tablespoons tomato paste
→ Spices & Seasonings
14 - 2 tablespoons chili powder
15 - 1 teaspoon ground cumin
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon cayenne pepper (optional)
19 - 1 1/2 teaspoons salt, or to taste
20 - 1/2 teaspoon freshly ground black pepper
→ Oil
21 - 2 tablespoons olive oil
→ Cornbread Topping
22 - 1 cup yellow cornmeal
23 - 1/2 cup whole wheat flour
24 - 2 tablespoons sugar (optional)
25 - 1 1/2 teaspoons baking powder
26 - 1/2 teaspoon baking soda
27 - 1/2 teaspoon salt
28 - 1 cup buttermilk (or plant-based milk plus 1 tablespoon vinegar for vegan)
29 - 2 tablespoons unsalted butter, melted (or vegan butter)
30 - 1 large egg (or flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water)
# How-To Steps:
01 - Preheat the oven to 400°F (200°C).
02 - Heat olive oil in a large, oven-safe Dutch oven or deep skillet over medium heat. Add diced onion, minced garlic, and diced carrot; sauté for 4 to 5 minutes until softened.
03 - Incorporate red and green bell peppers, cooking for an additional 3 minutes.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper (if using), salt, and black pepper. Cook 1 to 2 minutes until fragrant.
05 - Add diced tomatoes, vegetable broth, cooked wheat berries, pearl barley (if using), kidney beans, black beans, and corn kernels. Stir thoroughly and bring to a simmer.
06 - Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
07 - Meanwhile, whisk cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt in one bowl. In another bowl, combine buttermilk, melted butter, and egg. Pour wet ingredients into dry mixture and stir just until combined.
08 - Taste the chili and adjust seasoning if necessary. Remove from heat.
09 - Evenly spread cornbread batter over the chili surface and smooth gently with a spatula.
10 - Place the pot in the oven and bake uncovered for 25 to 30 minutes until the cornbread topping is golden and a toothpick inserted in the center comes out clean.
11 - Allow to rest for 5 to 10 minutes before serving. Portion to ensure each serving contains both chili and cornbread.
