Roasted Vegetable Chili With Cornbread Recipe

Name: Roasted Vegetable Chili With Cornbread Recipe
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6
Cuisine: American
Ingredients: 2 bell peppers (any color), chopped; 1 large sweet potato, peeled and cubed; 1 large red onion, chopped; 2 carrots, chopped; 3 tbsp olive oil, divided; 1 tbsp chili powder; 2 tsp ground cumin; 1 can (15 oz) black beans, rinsed; 1 can (15 oz) kidney beans, rinsed; 1 can (28 oz) crushed tomatoes; 2 cups vegetable broth; 1 cup corn (frozen or canned); 1 cup all-purpose flour; 1 cup cornmeal; 1/4 cup sugar; 1 tbsp baking powder; 1 cup milk; 1/4 cup melted butter; 1 large egg

I’ll never forget the first time I tried to make this Roasted Vegetable Chili With Cornbread Recipe. I was so proud of myself for roasting all the veggies perfectly, but then I got cocky and dumped in what I thought was chili powder. Turns out it was cayenne. My poor family spent the whole meal chugging milk and laughing at my “five-alarm fire” chili. But honestly, that disaster is why I love this dish now—it’s forgiving, and even when you mess up, it’s still usually pretty darn good.

Recipe Card

Recipe Title	Roasted Vegetable Chili With Cornbread Recipe
Servings	6
Prep Time	30 minutes
Cooking Time	1 hour
Calories	Approx. 485 per serving

Ingredients

2 bell peppers (any color), chopped
1 large sweet potato, peeled and cubed
1 large red onion, chopped
2 carrots, chopped
3 tbsp olive oil, divided
1 tbsp chili powder
2 tsp ground cumin
1 can (15 oz) black beans, rinsed
1 can (15 oz) kidney beans, rinsed
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1 cup corn (frozen or canned)
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
1 tbsp baking powder
1 cup milk
1/4 cup melted butter
1 large egg

I once thought I could skip the sweet potato because I didn’t have one. Big mistake. It adds this sweetness that balances the spices so well. The chili was just kinda blah without it. And don’t be like me and use expired baking powder for the cornbread—you’ll end up with a sad, flat brick that nobody wants to eat.

Directions

Preheat your oven to 425°F (220°C).
Toss the bell peppers, sweet potato, onion, and carrots with 2 tbsp of olive oil on a big baking sheet.
Roast those veggies for about 25 minutes, until they’re tender and have some nice color on the edges.
While they roast, heat the last tbsp of oil in a big pot or Dutch oven over medium heat.
Stir in the chili powder and cumin and let them cook for just a minute until they smell amazing.
Add the crushed tomatoes, vegetable broth, both beans, and corn. Bring it all to a simmer.
Once the roasted veggies are done, carefully stir them into the pot too.
Let the chili simmer on low for at least 20 minutes, but longer is even better.
While the chili simmers, make the cornbread. Lower the oven to 375°F (190°C).
In a big bowl, whisk together the flour, cornmeal, sugar, and baking powder.
In another bowl, whisk the milk, melted butter, and egg.
Pour the wet ingredients into the dry and stir until it’s just combined—don’t overmix!
Pour the batter into a greased 8×8 inch baking pan.
Bake for 20-25 minutes, until the top is golden and a toothpick comes out clean.
Let the cornbread cool for a few minutes before slicing it into squares.
Serve a big ladle of chili in a bowl with a piece of cornbread on the side or right on top!

The step where you toast the spices is so easy to skip, but please don’t. One time I was in a hurry and just dumped them in with the liquid. The flavor was so flat and one-dimensional. Taking that one extra minute to wake the spices up in the hot oil makes a world of difference, I promise.

This Roasted Vegetable Chili With Cornbread Recipe has saved my butt on more than one busy weeknight. It’s the ultimate comfort food that doesn’t make you feel like you need a nap afterward. I love that it’s a one-pot meal (well, plus the baking sheet and a bowl, but still!). The leftovers are maybe even better the next day, once all the flavors have really gotten to know each other.

My kids used to turn their noses up at anything with “vegetable” in the title, but the sweet potatoes and corn sweeten the deal. Now they ask for it. If I’m being honest, I’d maybe add a pinch of smoked paprika next time for a little more depth, but it’s seriously great as is. It’s a family favorite for a reason.

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
485	78g	15g	15g

I know it looks carb-heavy, but hey, it’s chili and cornbread! Most of it’s from the beans, veggies, and whole grains in the cornbread, so I don’t feel bad about it. I’ve made a healthier swap before by using whole wheat flour in the cornbread and cutting the sugar in half. It was still good, but my husband definitely noticed and asked if something was wrong.

Ingredient Swaps

Ingredient	Substitution
Sweet Potato	Butternut squash
Black Beans	Pinto beans
Milk (in cornbread)	Unsweetened almond milk
All-purpose flour	1-to-1 gluten-free flour blend

Butternut squash works great instead of sweet potato, it’s pretty much the same deal. I tried pinto beans once when I was out of black beans and it was totally fine. The almond milk in the cornbread works in a pinch, but it makes the crumb a little more delicate. The gluten-free flour was a disaster the first time because I overmixed the batter. Lesson learned: be gentle!

Tips

Don’t crowd the veggies on the baking sheet. If you do, they’ll steam instead of roast and you’ll miss out on all that flavor.
Let the chili simmer for as long as you can. Even 10 extra minutes makes it better.
For the love of all that is good, do not overmix the cornbread batter. Lumps are your friend.

I learned the hard way about crowding the pan. I was trying to save on cleanup and used one sheet for everything. The veggies were so soggy and pathetic. Now I use two sheets if I have to. It’s worth the extra washing for that perfect caramelization.

FAQ

Can I make this chili ahead of time?
Oh absolutely. In fact, I think it’s better the next day. Just make the chili part, let it cool, and stick it in the fridge. I make the cornbread fresh though, because it’s best warm.

My chili is too thin. How can I thicken it?
Been there! If it’s too soupy, just take the lid off and let it simmer a bit longer to reduce. If you’re really in a hurry, you can mash a few of the beans against the side of the pot with a spoon—that’ll thicken it right up.

Can I freeze the leftovers?
The chili freezes like a dream. I portion it out in freezer bags all the time. The cornbread… not so much. It gets kinda crumbly and dry when it thaws. It’s better to just make a fresh batch of cornbread when you reheat the chili.

That’s everything I know about making Roasted Vegetable Chili With Cornbread Recipe! Hope you give it a try, and if you mess it up, you’re in good company—I do it all the time.