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Veggie Chili Mac Cornbread

Veggie Chili Mac Cornbread for Cozy Family Meals

Veggie Chili Mac Cornbread is a comforting, one-pot meal perfect for family dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chili Mixture
  • 2 tablespoons Olive Oil For sautéing vegetables; substitute with any neutral oil.
  • 1 cup Onion Diced; adds sweetness and depth.
  • 1 cup Red Bell Pepper Diced; offers sweetness and color.
  • 1 cup Green Bell Pepper Diced; adds a fresh, grassy note.
  • 3 cloves Garlic Minced; provides aromatic flavor.
  • 1 tablespoon Chili Powder Main spice blend flavor; adjust based on spice preference.
  • 1 teaspoon Ground Cumin Enhances bean and chili flavors.
  • 1 teaspoon Smoked Paprika Adds smokiness.
  • 1/2 teaspoon Dried Oregano Balances the flavors.
  • 1/4 teaspoon Cayenne Pepper Introduces heat; adjust to taste.
  • 1 teaspoon Salt Essential for flavor enhancement.
  • 1/2 teaspoon Black Pepper Adds warmth; adjust to taste.
  • 2 tablespoons Tomato Paste Thickens and enriches the sauce.
  • 1 can Diced Tomatoes With juices; provides liquid and texture.
For the Beans and Pasta
  • 1 cup Kidney Beans Canned, rinsed; adds protein and fiber.
  • 1 cup Black Beans Canned, rinsed; offers additional protein.
  • 1 cup Corn Kernels Frozen or canned; adds sweetness and texture.
  • 3 cups Vegetable Broth Acts as the cooking liquid.
  • 1 cup Elbow Macaroni Base of the dish; any small pasta shape can be substituted.
For the Topping
  • Cornbread Crumble; use store-bought or homemade.

Equipment

  • Large pot
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add in 1 diced onion and both diced red and green bell peppers. Sauté for about 5 minutes, stirring occasionally, until the vegetables become tender and slightly translucent.
  2. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Then sprinkle in 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of dried oregano, and ¼ teaspoon of cayenne pepper. Season with 1 teaspoon of salt and ½ teaspoon of black pepper, stirring well.
  3. Add 2 tablespoons of tomato paste, 1 can of diced tomatoes (with juices), 1 cup of rinsed kidney beans, and 1 cup of rinsed black beans. Pour in 1 cup of corn kernels and mix thoroughly.
  4. Pour in 3 cups of vegetable broth and bring to a rolling boil. Once boiling, stir in 1 cup of elbow macaroni. Reduce heat to low, cover the pot, and let it simmer for 10 to 12 minutes.
  5. Preheat your oven to 375°F (190°C). Spread crumbled cornbread on a baking sheet. Bake for about 6 to 8 minutes or until golden brown.
  6. Once the pasta is cooked, taste the chili and adjust the seasonings if desired. Serve hot, topped with the crisp cornbread crumbles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 20gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 850mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 400IUVitamin C: 50mgCalcium: 50mgIron: 3mg

Notes

Leftovers taste just as delicious the next day and can be stored in an airtight container for up to 3 days.

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