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Loaded Veggie Chili with Cornbread

Name: Loaded Veggie Chili with Cornbread
Prep time: 36 min
Total time: 42 min
Cuisine: American
Ingredients: olive oil — 27 g; yellow onion — 110 g; red bell pepper — 100 g; carrots — 120 g; garlic — 12 g; chili powder — 30 g; cumin — 15 g; smoked paprika — 5 g; tomatoes — 794 g; black beans — 425 g; kidney beans — 425 g; frozen corn kernels — 237 g; salt — 5 g; cornmeal — 237 g; all-purpose flour — 91 g; granulated sugar — 25 g; baking powder — 15 g; salt — 3 g; regular milk — 237 g; egg — 100 g; unsalted butter — 54 g

Loaded Veggie Chili with Cornbread reads sweetness 5.4, richness 4.5 and allium 4.1 on Palate's 0–10 flavor X-ray — a American main, about 42 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.2 / 10
Sweet & Fruity — 6.0 / 10
Sour & Bright — 2.1 / 10
Bitter & Earthy — 3.4 / 10
Rich & Fat — 4.9 / 10
Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Sweetness 5.4 · Richness 4.5 · Allium 4.1 · Salinity 3.8 · Umami 3.6 · Earthy 2.9 · Fruity 2.2 · Smoke 2.1 · Heat 2.0 · Sourness 1.9 · Warm Spice 1.8 · Nutty 1.4 · Herbaceous 1.3 · Bitterness 1.2 · Citrus 0.8 · Floral 0.6

What's in it (21)

olive oil — 27 g
yellow onion — 110 g
red bell pepper — 100 g
carrots — 120 g
garlic — 12 g
chili powder — 30 g
cumin — 15 g
smoked paprika — 5 g
tomatoes — 794 g
black beans — 425 g
kidney beans — 425 g
frozen corn kernels — 237 g
salt — 5 g
cornmeal — 237 g
all-purpose flour — 91 g
granulated sugar — 25 g
baking powder — 15 g
salt — 3 g
regular milk — 237 g
egg — 100 g
unsalted butter — 54 g

Time & effort: about 42 min (36 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 192.2 kcal, 11 g protein, 2.8 g fat, 35.2 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Preheat the oven to 400 F. In a 10-inch cast-iron or other ovenproof skillet, heat the olive oil over medium heat; add the onion, bell pepper, and carrots and cook, stirring occasionally, until the onion is translucent and the carrots begin to soften, 7-8 minutes.
Add the garlic and the chili powder, cumin, and smoked paprika; cook, stirring constantly, until fragrant, about 1 minute.
Stir in the crushed tomatoes, black beans, kidney beans, and corn; season with the salt. Bring to a simmer and cook, stirring occasionally, until slightly thickened, 8-10 minutes; taste and adjust salt.
Meanwhile, make the cornbread topping: in a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined; a few small lumps are fine.
Remove the skillet from the heat and dollop the cornbread batter evenly over the surface of the chili, spreading gently toward the edges (it doesn't need to fully seal - it will spread as it bakes).
Transfer the skillet to the oven and bake until the cornbread topping is deeply golden and a toothpick inserted in the center comes out clean, 18-20 minutes.
Let the bake rest 5 minutes before serving directly from the skillet.

Dishes with a similar flavor shape

Maque Choux Succotash Skillet — Cajun/Creole · Cajun
One-Pan Turkey Taco Skillet — Tex-Mex
Sheet-Pan Sausage and Sweet Potato Hash — American
Hoppin' John Stuffed Acorn Squash — Southern
Chakalaka — South African

Keep reading: what sweetness, richness, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.