Cornmeal chili is a hearty and flavorful dish that combines the rich, savory goodness of traditional chili with the comforting texture of cornmeal. This unique twist adds depth and a satisfying thickness to the chili, making it a perfect choice for a filling meal on chilly days. Packed with beans, vegetables, and spices, cornmeal chili is not only delicious but also nutritious, offering a delightful way to warm up and enjoy the bold flavors of this classic comfort food.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups vegetable or chicken broth (find my broth recipes HERE and HERE)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/2 cup cornmeal
- Optional toppings: shredded cheese, sour cream, chopped green onions, or cilantro
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes, or until softened.
2. Stir in the minced garlic, bell pepper, and carrot, cooking for an additional 5 minutes until the vegetables are tender.
3. Add the diced tomatoes (with their juices), kidney beans, black beans, broth, chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine and bring to a simmer.
4. Once the chili is simmering, gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
5. Reduce the heat to low and let the chili cook for about 15-20 minutes, stirring occasionally, until it thickens and the flavors meld together.
6. Taste and adjust seasoning as needed.
7. Serve the cornmeal chili hot, garnished with your choice of toppings such as shredded cheese, sour cream, green onions, or cilantro.
8. Enjoy this delicious cornmeal chili as a warming and satisfying meal that brings comfort and flavor to your table!
Aprile's Kitchen 