Vegetarian Chili with Cornbread

Instructions

1. Step 1

   Heat the oven to 200°C. Brush the baking dish with 2 tsp (10 gr) of the melted butter.

   Ingredients used: 10.0 gr Butter

   Cookware: baking dish

2. Step 2

   Whisk the cornmeal, flour, sugar, baking powder, and ½ tsp (3 gr) salt together in a large mixing bowl.

   Ingredients used: 12.0 gr Baking Powder, 180.0 gr Cornmeal, 3.0 gr Salt, 25.0 gr Sugar, 125.0 gr Wheat Flour

   Cookware: mixing bowl, whisk

3. Step 3

   Whisk the milk, eggs, and remaining 3 ¼ tbsp (50 gr) melted butter in a medium bowl. Fold the wet mixture into the dry ingredients just until no dry flour remains, then spread the batter in the baking dish.

   Ingredients used: 50.0 gr Butter, 2.0 piece Egg, 240.0 ml Milk

   Cookware: baking dish, medium bowl, mixing bowl, rubber spatula, whisk

4. Step 4

   Bake until golden and a skewer inserted in the center comes out clean, 20 to 25 minutes. Let the cornbread cool briefly before cutting.

   Timer: 25 min (fixed)

   Cookware: baking dish

5. Step 5

   Meanwhile, heat the olive oil in a large pot over medium heat. Add the onion, bell pepper, and carrot; cook until beginning to soften, about 7 minutes.

   Timer: 7 min (fixed)

   Ingredients used: 150.0 gr Bell Pepper, 120.0 gr Carrot, 30.0 ml Olive Oil, 200.0 gr Onion

   Cookware: large pot, wooden spoon

6. Step 6

   Add the garlic, chili powder, cumin, smoked paprika, and oregano. Stir over medium heat until fragrant, about 1 minute.

   Timer: 1 min (fixed)

   Ingredients used: 16.0 gr Chili Powder, 2.0 gr Dried Oregano, 12.0 gr Garlic, 6.0 gr Ground Cumin, 4.0 gr Smoked Paprika

   Cookware: large pot, wooden spoon

7. Step 7

   Stir in the tomato paste and cook for 1 minute. Add the canned tomato, broth, kidney beans, black beans, remaining 1 ¼ tsp (7 gr) salt, and black pepper; bring to a gentle boil, then simmer uncovered over low heat for 20 minutes.

   Timer: 21 min (fixed)

   Ingredients used: 480.0 gr Black Bean, 800.0 gr Canned Tomato, 2.0 gr Ground Black Pepper, 480.0 gr Kidney Bean, 7.0 gr Salt, 30.0 gr Tomato Paste, 500.0 ml Vegetable Broth

   Cookware: large pot, wooden spoon

8. Step 8

   Stir in the corn and simmer over low heat until tender and heated through, about 5 minutes.

   Timer: 5 min (fixed)

   Ingredients used: 200.0 gr Corn Kernels

   Cookware: large pot, wooden spoon

9. Step 9

   Remove the chili from the heat and stir in the lime juice and cilantro. Serve with pieces of warm cornbread.

   Ingredients used: 15.0 gr Cilantro, 30.0 ml Lime Juice

   Cookware: Chef Knife, cutting board, large pot, wooden spoon