Save Pin 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.
I first made this chili on a chilly evening and it quickly became a family favorite for its rich flavors and satisfying textures.
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
- Preheat Oven:
- Preheat oven to 400°F (200°C).
- Sauté Vegetables:
- 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.
- Cook Peppers:
- Add bell peppers and cook for another 3 minutes.
- Add Spices:
- Stir in tomato paste chili powder cumin smoked paprika oregano cayenne salt and pepper. Cook for 12 minutes until fragrant.
- Add Main Ingredients:
- Add diced tomatoes vegetable broth wheat berries barley (if using) kidney beans black beans and corn. Stir well and bring to a simmer.
- Simmer:
- Reduce heat to low cover and let simmer for 30 minutes stirring occasionally.
- Prepare Cornbread Topping:
- 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.
- Adjust Seasoning:
- After chili has simmered taste and adjust seasoning if needed Remove from heat.
- Add Topping and Bake:
- Spoon cornbread batter evenly over the chili Smooth gently with a spatula.
- Bake:
- Transfer the pot to the oven and bake uncovered for 2530 minutes until the cornbread is golden and a toothpick inserted in the topping comes out clean.
- Rest and Serve:
- Let rest for 510 minutes before serving Scoop to serve ensuring each portion includes both chili and cornbread.
Save Pin This chili always brings everyone to the table especially on cold evenings when we gather around to share stories and warmth.
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
Save Pin This recipe is perfect for meal prep and tastes even better the next day, making it a go-to comfort meal.
Questions & Answers
- → What grains are used in this dish?
Cooked wheat berries and optional pearl barley add a comforting, chewy texture to the chili base.
- → How is the cornbread topping prepared?
The topping blends cornmeal, whole wheat flour, and baking agents combined with buttermilk and melted butter, poured evenly over the chili before baking until golden.
- → Can this dish be made vegan?
Yes, substitute plant-based milk and vegan butter, and replace the egg with a flax egg to make it vegan-friendly.
- → How do I add extra heat to this dish?
Incorporate chopped chipotle peppers or a few dashes of hot sauce while simmering for an added spicy kick.
- → What are good serving suggestions?
Serve warm with fresh cilantro, sliced avocado, or a dollop of sour cream to complement the rich flavors.
- → Can leftovers be stored?
The chili base can be refrigerated ahead of time; add the cornbread topping and bake fresh when ready to serve.