Vegetarian Cornmeal Chili

10 Feb

IMG_7495This recipe is quick and simple for a night when you just need some good comfort food. I also love it because I always have leftovers and they make a wonderful lunch the next day.

First, chop, chop, chop – the onion, garlic, carrot, and pepper. I don’t like green bell pepper so I always choose yellow or orange but that’s up to your discretion.


Next, saute. I usually throw the carrot in there first to give it a little extra cooking time. Then simply add everything else and cook until tender.


Next, mix the spices in. Like your chili hot? Add some extra chili powder.


Finally, dump everything else into the pot and let it cook! I moved mine to a crock-pot because I made it for my February beer dinner and had doubled the recipe and needed to keep the chili warm for awhile. Right before serving mix in a 1/4 cup of cornmeal to thicken the chili. It also adds a little unexpected texture.


IMG_7533I paired the chili with Downtown Brown by Lost Coast Brewery. Its an English style brown ale so it doesn’t overpower the food flavors like some of the other beers I tried. There’s a nice roasted taste and just a tish of chocolate. I first tried Lost Coast’s Winterbraun but the flavor was too much (good beer, though). Originally I had planned on pairing the chili with Brekle’s Brown by Anchor Brewing Co. but had trouble finding it when it got closer to the dinner. Brekle’s Brown is a favorite of mine. I also served cornbread mini muffins, which were delicious!

Vegetarian Cornmeal Chili

The original recipe is found at Wholesome RD.

Everything you’ll need:

  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 2 carrots, peeled and chopped
  • 1 clove garlic, chopped (I usually add more!)
  • 1 Tablespoon chili powder
  • 1/2 Tablespoon cumin
  • Pinch of cayenne pepper
  • Pinch of cinnamon (careful about putting too much)
  • 2, 15-ounce cans of fire roasted tomatoes
  • 1, 15-ounce can of kidney beans, rinsed and drained
  • 1, 15-ounce can black beans, rinsed and drained
  • 1/4 cup cornmeal
  • Scallions, for garnish


  1. Add olive oil to a dutch oven or large pot and heat. Add the carrots and cook for a few minutes, then add onion, pepper, and garlic and saute for about 10 minutes, until browned.
  2. Add the spices: chili powder (1 T), cumin (1/2 T), cayenne pepper (pinch), and cinnamon (just a pinch) and mix until combine.
  3. Add the fire roasted tomatoes and beans. Simmer for 30 minutes.
  4. Finally, add the cornmeal (1/4 cup) to thicken the chili. Serve with scallions on top if desired.

3 Responses to “Vegetarian Cornmeal Chili”


  1. Mini Cornbread Muffins « Flour & Hops - February 11, 2013

    […] Monday post to go along with yesterday’s Chili recipe. I love cornbread. Actually, I had some last night and we agreed that cornbread is basically like […]

  2. Mexican Hot Chocolate Cupcakes | Flour & Hops - February 21, 2013

    […] spices all I could think about was how I’m pretty sure I used these exact same spices in my chili recipe a few weeks […]

  3. Meal Planning! | Flour & Hops - July 22, 2014

    […] Vegetarian Chili […]

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