Pin It A hearty, comforting chili featuring nutty wheat berries, robust beans, and vegetables, all simmered together and crowned with a golden, lightly sweet cornbread topping—perfect for cozy nights.
This chili has been a family favorite for chilly evenings; the combination of wheat berries and beans creates a robust texture that’s satisfying and nutritious.
Ingredients
- Wheat and Grains: 1 cup cooked wheat berries, 1/2 cup cooked pearl barley (optional for added texture)
- Beans & Legumes: 1 can (15 oz) kidney beans drained and rinsed, 1 can (15 oz) black beans drained and rinsed
- Vegetables: 1 large onion diced, 2 cloves garlic minced, 1 red bell pepper diced, 1 green bell pepper diced, 1 large carrot diced, 1 can (14.5 oz) diced tomatoes, 1 cup corn kernels (fresh or frozen)
- Liquids: 3 cups vegetable broth, 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional to taste), 1 1/2 tsp salt or to taste, 1/2 tsp freshly ground black pepper
- Oil: 2 tbsp olive oil
- Cornbread Topping: 1 cup yellow cornmeal, 1/2 cup whole wheat flour, 2 tbsp sugar (optional), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk (or plant-based milk + 1 tbsp vinegar for vegan), 2 tbsp unsalted butter melted (or vegan butter), 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large oven-safe Dutch oven or deep skillet over medium heat. Add onion, garlic, and carrot; sauté for 45 minutes until softened.
- Step 3:
- Add bell peppers and cook for another 3 minutes.
- Step 4:
- Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 12 minutes until fragrant.
- Step 5:
- Add diced tomatoes, vegetable broth, wheat berries, barley (if using), kidney beans, black beans, and corn. Stir well and bring to a simmer.
- Step 6:
- Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
- Step 7:
- Meanwhile, prepare the cornbread topping: In a bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, melted butter, and egg. Pour wet ingredients into dry, stirring just until combined.
- Step 8:
- After chili has simmered, taste and adjust seasoning if needed. Remove from heat.
- Step 9:
- Spoon cornbread batter evenly over the chili. Smooth gently with a spatula.
- Step 10:
- Transfer the pot to the oven and bake, uncovered, for 2530 minutes, until the cornbread is golden and a toothpick inserted in the topping comes out clean.
- Step 11:
- Let rest for 510 minutes before serving. Scoop to serve, ensuring each portion includes both chili and cornbread.
Pin It This recipe has brought my family together on many cold evenings creating warm comforting memories around the dinner table.
Required Tools
Large oven-safe Dutch oven or deep skillet, mixing bowls, whisk, spatula, measuring cups and spoons
Allergen Information
Contains wheat egg and dairy (butter buttermilk). For vegan or allergy-friendly versions use plant-based milk and butter and a flax egg. Always check labels for cross-contamination if cooking for those with allergies.
Nutritional Information
Per serving: Calories 380, Total Fat 9 g, Carbohydrates 62 g, Protein 14 g
Pin It This chili with cornbread topping is a perfect blend of flavors and textures that will keep you coming back for more.
Recipe Questions & Answers
- → Can I make this dish vegan?
Yes, replace the buttermilk with plant-based milk mixed with vinegar, use vegan butter, and substitute the egg with a flax egg to make it fully vegan.
- → What grains are used in the chili base?
Cooked wheat berries and optional pearl barley are used to add texture and a nutty flavor to the chili.
- → How can I add extra heat to this dish?
Incorporate diced chipotle peppers or your favorite hot sauce during cooking to boost the spiciness.
- → Can I prepare this dish ahead of time?
The chili base can be prepared and refrigerated in advance. Add the cornbread topping and bake just before serving.
- → What cooking tools are recommended?
A large oven-safe Dutch oven or deep skillet, mixing bowls, whisk, spatula, and measuring tools are needed for preparation and baking.
- → Is this suitable for a gluten-free diet?
This dish contains wheat berries, barley, and wheat flour, which are not gluten-free. Consider swapping grains and flours with gluten-free alternatives.