# 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 oz) kidney beans, drained and rinsed
04 - 1 can (15 oz) 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 oz) diced tomatoes
11 - 1 cup corn kernels, fresh or frozen
→ Liquids
12 - 3 cups vegetable broth
13 - 2 tbsp tomato paste
→ Spices & Seasonings
14 - 2 tbsp chili powder
15 - 1 tsp ground cumin
16 - 1/2 tsp smoked paprika
17 - 1/2 tsp dried oregano
18 - 1/4 tsp cayenne pepper, optional
19 - 1 1/2 tsp salt, or to taste
20 - 1/2 tsp freshly ground black pepper
→ Oil
21 - 2 tbsp olive oil
→ Cornbread Topping
22 - 1 cup yellow cornmeal
23 - 1/2 cup whole wheat flour
24 - 2 tbsp sugar, optional
25 - 1 1/2 tsp baking powder
26 - 1/2 tsp baking soda
27 - 1/2 tsp salt
28 - 1 cup buttermilk or plant-based milk with 1 tbsp vinegar for vegan
29 - 2 tbsp unsalted butter or vegan butter, melted
30 - 1 large egg or flax egg (1 tbsp ground flaxseed + 3 tbsp water) for vegan
# Directions:
01 - Set the oven temperature to 400°F and allow it to fully preheat.
02 - In a large oven-safe Dutch oven or deep skillet, heat olive oil over medium heat. Add diced onion, minced garlic, and diced carrot, sautéing for 4 to 5 minutes until softened.
03 - Incorporate diced red and green bell peppers, cooking for an additional 3 minutes.
04 - Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, optional cayenne, salt, and black pepper; cook for 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 mixture to a simmer.
06 - Lower heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.
07 - Meanwhile, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt in one bowl. In another, combine buttermilk, melted butter, and egg or flax egg. Pour wet ingredients into dry, mixing just until combined.
08 - Taste the chili; adjust seasonings as necessary. Remove the pot from heat.
09 - Evenly spread the cornbread batter over the chili base, smoothing the surface gently with a spatula.
10 - Place the pot in the oven uncovered and bake for 25 to 30 minutes, until the cornbread topping is golden and a toothpick inserted comes out clean.
11 - Allow to rest for 5 to 10 minutes before serving. Serve portions ensuring both chili and cornbread are included.
