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As the temperatures drop and the days grow shorter, there's nothing quite like a warm bowl of chili to bring comfort and nourishment to your table. Chili has long been a beloved dish, offering a delightful combination of flavors and textures that can satisfy even the heartiest of appetites. Among the numerous variations, black bean chili stands out not only for its rich taste but also for its health benefits. Paired with sweet cornbread, this dish becomes a wholesome meal perfect for family gatherings or a cozy night in.

Hearty Black Bean Chili with Cornbread

Warm up this season with a comforting bowl of cozy black bean chili paired with sweet cornbread. This delicious dish combines protein-packed black beans, sautéed vegetables, and aromatic spices for a rich flavor that satisfies the heartiest appetites. The sweet cornbread adds a delightful contrast to the chili's savory notes, creating a wholesome meal perfect for gatherings or a cozy night in. Embrace the warmth and nourishment of this classic comfort food!
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Ingredients
  

For the Hearty Black Bean Chili:

2 cans (15 oz each) black beans, drained and rinsed

1 can (15 oz) diced tomatoes with green chilies

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

2 carrots, diced

2 celery stalks, diced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust to taste)

2 cups vegetable broth

1 tablespoon olive oil

Salt and pepper to taste

1 cup corn kernels (fresh or frozen)

Fresh cilantro, for garnish

Lime wedges, for serving

For the Sweet Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 large egg

1/4 cup melted butter or vegetable oil

1 cup corn kernels (fresh or frozen)

Instructions
 

Prepare the Chili:

    - In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onions, carrots, celery, and bell pepper. Sauté for about 5-7 minutes or until the vegetables are softened.

      - Add the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper. Stir until fragrant, about 1 minute.

        - Pour in the diced tomatoes (with juices), vegetable broth, and the rinsed black beans. Stir to combine and season with salt and pepper to taste.

          - Bring the mixture to a low boil, then reduce the heat and let it simmer uncovered for about 20-25 minutes, stirring occasionally.

            - About 5 minutes before finishing, add the corn kernels to the chili and stir well.

              Prepare the Cornbread:

                - Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a cast-iron skillet.

                  - In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt until well combined.

                    - In another bowl, whisk together the milk, egg, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the corn kernels.

                      - Pour the cornbread batter into the prepared baking dish or skillet and smooth the top.

                        - Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

                          Serve:

                            - Once the chili is ready, ladle it into bowls and garnish with fresh cilantro and a squeeze of lime. Serve with warm cornbread on the side.

                              Prep Time: 25 minutes | Total Time: 60 minutes | Servings: 6-8