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Vegetarian Three-Bean Chili with Buttermilk Cornbread

Vegetarian Three-Bean Chili with Buttermilk Cornbread reads richness 4.6, allium 4.3 and sweetness 3.9 on Palate's 0–10 flavor X-ray — a American main, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.4 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 3.3 / 10
• Rich & Fat — 5.1 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Richness 4.6 · Allium 4.3 · Sweetness 3.9 · Umami 3.9 · Salinity 3.6 · Earthy 3.2 · Sourness 3.0 · Fruity 2.4 · Heat 2.2 · Funk & Ferment 1.6 · Nutty 1.6 · Herbaceous 1.4 · Bitterness 1.2 · Warm Spice 1.0 · Citrus 0.9 · Floral 0.6

What's in it (16)

• olive oil — 27 g
• yellow onion — 110 g
• red bell peppers — 200 g
• garlic — 12 g
• chili powder — 44 g
• tomatoes — 794 g
• black beans — 425 g
• kidney beans — 425 g
• pinto beans — 425 g
• salt — 7 g
• cornmeal — 237 g
• all-purpose flour — 91 g
• baking powder — 10 g
• buttermilk — 237 g
• egg — 100 g
• unsalted butter — 54 g

Time & effort: about 58 min (56 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 164.8 kcal, 8.7 g protein, 2.8 g fat, 30.2 g carbs

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

How it's cooked (9 steps)

1. Warm the olive oil in a Dutch oven or large heavy pot over medium heat. Add the onion and bell peppers and cook, stirring occasionally, until softened and starting to turn golden at the edges, 7-8 minutes.
2. Add the garlic and chili powder and cook, stirring constantly, until fragrant and the spices smell toasted, about 60-90 seconds (pull the pot off heat briefly if it starts to catch).
3. Stir in the crushed tomatoes, black beans, kidney beans, pinto beans, and 1 teaspoon of the salt, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then reduce heat to low, cover partway, and cook, stirring occasionally, until thickened and no longer soupy, 25-30 minutes.
4. While the chili simmers, preheat the oven to 400°F and butter a 9-inch square baking pan with about 1 tablespoon of the melted butter.
5. In a large bowl, whisk together the cornmeal, flour, baking powder, and the remaining 1/2 teaspoon salt.
6. In a separate bowl, whisk the buttermilk, egg, and remaining melted butter until smooth. Pour over the dry ingredients and stir just until no dry streaks remain; a few small lumps are fine, and overmixing will make the cornbread tough.
7. Pour the batter into the prepared pan and spread it into an even layer. Bake until golden on top and a toothpick inserted in the center comes out clean, 20-22 minutes.
8. Once the chili has thickened and the vegetables are fully tender, taste and stir in more salt if needed; keep it warm over low heat until the cornbread is ready.
9. Cut the cornbread into wedges. Ladle the chili generously over a warm wedge in each bowl and serve immediately.

Dishes with a similar flavor shape

• Chicken Tamale Pie — Tex-Mex
• Cheese-Stuffed Chile Rellenos — Mexican
• Koshari — Egyptian
• Greek Eggplant and Chickpea Skillet — Greek
• Sloppy Joes on Toasted Buns — American

Keep reading: what richness, allium, sweetness 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.