# What You'll Need:
→ Wheat and Grains
01 - 1 cup cooked wheat berries
02 - 1/2 cup cooked pearl barley (optional)
→ Beans & Legumes
03 - 1 can (15 oz) kidney beans, drained and rinsed
04 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
05 - 1 large onion, diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 1 large carrot, diced
10 - 1 can (14.5 oz) diced tomatoes
11 - 1 cup corn kernels, fresh or frozen
→ Liquids
12 - 3 cups vegetable broth
13 - 2 tbsp tomato paste
→ Spices & Seasonings
14 - 2 tbsp chili powder
15 - 1 tsp ground cumin
16 - 1/2 tsp smoked paprika
17 - 1/2 tsp dried oregano
18 - 1/4 tsp cayenne pepper (optional)
19 - 1 1/2 tsp salt, or to taste
20 - 1/2 tsp freshly ground black pepper
→ Oil
21 - 2 tbsp olive oil
→ Cornbread Topping
22 - 1 cup yellow cornmeal
23 - 1/2 cup whole wheat flour
24 - 2 tbsp sugar (optional)
25 - 1 1/2 tsp baking powder
26 - 1/2 tsp baking soda
27 - 1/2 tsp salt
28 - 1 cup buttermilk (or plant-based milk with 1 tbsp vinegar for vegan)
29 - 2 tbsp unsalted butter, melted (or vegan butter)
30 - 1 large egg (or flax egg: 1 tbsp ground flaxseed with 3 tbsp water)
# How To Make It:
01 - Set oven temperature to 400°F (200°C) and prepare for baking.
02 - Heat olive oil in a large oven-safe Dutch oven or deep skillet over medium heat. Add diced onion, minced garlic, and carrot; cook 4–5 minutes until softened.
03 - Incorporate diced red and green bell peppers and cook for 3 more minutes until slightly tender.
04 - Stir in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Cook for 1–2 minutes until fragrant.
05 - Add diced tomatoes, vegetable broth, cooked wheat berries, pearl barley (if using), kidney beans, black beans, and corn kernels. Stir to combine, then bring to a simmer.
06 - Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally to meld flavors.
07 - Whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt in one bowl. In another, mix buttermilk, melted butter, and egg (or flax egg). Combine wet ingredients with dry, stirring just until moistened.
08 - Taste the chili base and adjust salt or spices as needed. Remove from heat.
09 - Evenly spoon the cornbread batter over the chili surface, smoothing gently with a spatula.
10 - Place pot uncovered in preheated oven and bake for 25–30 minutes, until cornbread is golden and a toothpick inserted in the topping comes out clean.
11 - Allow to rest 5–10 minutes before serving. Scoop portions ensuring each includes both chili and cornbread topping.
