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- 2 cans black beans, drained and rinsed - 1 can diced tomatoes (with juices) - 1 cup corn kernels (fresh or frozen) - 1 medium onion, diced - 3 cloves garlic, minced - 1 red bell pepper, diced I love using black beans for this chili. They add a rich texture and protein. Diced tomatoes bring moisture and a hint of sweetness. Corn gives a nice crunch and fresh taste. Onion, garlic, and red bell pepper provide a great base flavor. - 2-3 chipotle peppers in adobo sauce, minced - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 teaspoon smoked paprika - Salt and pepper to taste Chipotle peppers give this chili its smoky kick. Ground cumin and chili powder add depth and warmth. Smoked paprika enhances the flavor, while salt and pepper balance it all. - 1 cup cornmeal - 1 cup buttermilk (or substitute with milk + 1 tablespoon lemon juice) - 1 large egg - 1 teaspoon baking powder - 1 teaspoon sugar - ½ teaspoon salt For the cornbread crumble, cornmeal is key. It gives the perfect texture. Buttermilk keeps it moist and adds flavor. The egg helps bind everything together. Baking powder makes it rise, and sugar adds a hint of sweetness. - Heat olive oil in a large pot over medium heat. - Add the diced onion and red bell pepper. - Sauté for about 5 minutes until softened. - Stir in minced garlic, cumin, chili powder, smoked paprika, and chipotle peppers. - Cook for 1-2 minutes until the spices smell great. - Add black beans, diced tomatoes with their juice, corn, and vegetable broth to the pot. - Season with salt and pepper to taste. - Bring the mix to a boil, then reduce the heat. - Let the chili simmer uncovered for about 30 minutes. - Stir occasionally and adjust the seasoning as needed. - While the chili simmers, preheat your oven to 400°F (200°C). - In a bowl, whisk together cornmeal, baking powder, sugar, and salt. - In another bowl, mix buttermilk and egg. - Pour the wet mix into the dry mix and stir until just combined. - Pour the batter into a greased baking dish and bake for 20-25 minutes or until golden brown. - Let it cool slightly before crumbling the cornbread for the topping. To get the best flavor from your chili, start with the spice levels. If you like heat, add more chipotle peppers. For a milder taste, use less. Taste as you go. This helps you adjust the flavor to your liking. Garnishes can elevate your chili. I like to add fresh cilantro, diced avocado, or some sour cream. Lime wedges also add a bright touch. Each adds a new layer of flavor. For the best cornbread, focus on the consistency. Combine wet and dry ingredients gently. Do not overmix. This keeps the cornbread light and fluffy. If you want more texture, add corn kernels to the batter. Baking is key. Preheat your oven well. Use a greased dish for even cooking. Keep an eye on it. Bake until golden brown, about 20-25 minutes. A toothpick should come out clean. Pair your chili with side dishes for a complete meal. A simple green salad works well. Corn on the cob is another great choice. It adds sweetness and crunch. For drinks, I recommend cold beverages. A light lager or iced tea complements the chili. If you prefer non-alcoholic, try lemonade. It balances the heat and adds zest. {{image_2}} You can easily change the chili. Adding more veggies makes it better. Try bell peppers or zucchini for a colorful mix. You can also add meat. Ground turkey or beef works well if you want more protein. Just brown the meat before adding the other ingredients. If you need gluten-free options, look for gluten-free cornmeal. It is easy to find in stores. For a dairy-free version of the cornbread, swap buttermilk with almond milk and a splash of lemon juice. This keeps the cornbread moist and tasty. Do you want your chili hot or mild? To adjust the heat, add less chipotle. You can also leave out the seeds from the peppers. If you want a milder taste, use regular bell peppers instead of chipotle. This will keep the flavor but lower the heat. To keep your chili fresh, use airtight containers. Glass or plastic containers work well. Make sure to let the chili cool before sealing. This helps prevent moisture buildup. Store the chili in the fridge. It lasts for about 3 to 4 days. If you have extra chili, freezing is a good choice. First, let the chili cool completely. Then, scoop it into freezer-safe bags. Remove as much air as you can before sealing. Label the bags with the date. You can freeze it for up to 3 months. When you want to eat it, thaw overnight in the fridge. Reheat on the stove or in the microwave until hot. To keep cornbread fresh, wrap it in plastic wrap or foil. You can also store it in an airtight container. Cornbread is best eaten within 2 days. If you want to keep it longer, freeze it. For reheating, place it in a warm oven for 10 minutes. This helps restore its texture and taste. Yes, you can make this chili in a slow cooker! Here’s how: 1. Prep the Veggies: Start by chopping your onion, red bell pepper, and garlic. 2. Mix Ingredients: In the slow cooker, combine the black beans, diced tomatoes, corn, and vegetable broth. 3. Add Spices: Stir in the chipotle peppers, cumin, chili powder, smoked paprika, salt, and pepper. 4. Cook: Set the slow cooker on low for 6-8 hours or high for 3-4 hours. Stir occasionally if you can. 5. Finish Up: Before serving, taste and adjust the seasoning as needed. This method keeps the flavors rich and deep. Plus, it frees you up to do other things! This chili pairs well with several sides and toppings. Here are some tasty options: - Rice: Serve it over white or brown rice for a filling meal. - Tortilla Chips: Crunchy chips add a great texture. - Avocado: Fresh slices make a creamy topping. - Sour Cream: A dollop cools the spice. - Cheese: Shredded cheese adds richness. - Fresh Cilantro: Chopped cilantro gives a fresh flavor. Feel free to mix and match these sides to suit your taste! Chipotle Black Bean Chili lasts 3 to 5 days in the fridge. Here are some tips for storage: - Cool Down: Let the chili cool before putting it in the fridge. - Use Airtight Containers: Store it in airtight containers to keep it fresh. - Reheat Safely: When ready to eat, reheat on the stove or in the microwave until hot. If you want to keep it longer, consider freezing it! In this post, I covered key ingredients for making Chipotle Black Bean Chili and cornbread crumble. We explored step-by-step instructions and shared tips to enhance flavor and texture. Remember, you can easily adapt this chili with different veggies or meats. With proper storage, leftovers will taste great later. Cooking is fun and personal. Feel free to adjust spices and make it your own! Enjoy creating this delicious dish!

Chipotle Black Bean Chili with Cornbread Crumble

Indulge in the bold flavors of Spicy Chipotle Black Bean Chili with Cornbread Crumble! This hearty and delicious dish combines black beans, corn, and smoky chipotle for a satisfying meal that will warm you up. Perfect for cozy nights, it's easy to make and bursting with flavor. Discover the step-by-step recipe and elevate your dinner game. Click through for the full recipe and enjoy a spicy twist on a classic favorite!
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Ingredients
  

2 cans black beans, drained and rinsed

1 can diced tomatoes (with juices)

1 cup corn kernels (fresh or frozen)

1 medium onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

2-3 chipotle peppers in adobo sauce, minced

2 cups vegetable broth

1 tablespoon ground cumin

1 tablespoon chili powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon olive oil

1 cup cornmeal

1 cup buttermilk (or substitute with milk + 1 tablespoon lemon juice)

1 large egg

1 teaspoon baking powder

1 teaspoon sugar

½ teaspoon salt

Instructions
 

Prepare the chili base: In a large pot, heat olive oil over medium heat. Add the diced onion and red bell pepper. Sauté for about 5 minutes until softened.

    Add garlic and spices: Stir in the minced garlic, cumin, chili powder, smoked paprika, and chipotle peppers. Cook for 1-2 minutes until fragrant.

      Combine ingredients: Add the black beans, diced tomatoes with their juice, corn, and vegetable broth to the pot. Season with salt and pepper. Bring to a boil.

        Simmer the chili: Reduce the heat to low and let the chili simmer uncovered for about 30 minutes, stirring occasionally. Adjust seasoning as necessary.

          Prepare cornbread crumble: While the chili simmers, preheat the oven to 400°F (200°C). In a mixing bowl, whisk together cornmeal, baking powder, sugar, and salt.

            Mix wet ingredients: In another bowl, combine buttermilk and egg. Pour the wet ingredients into the dry ingredients and stir until just combined.

              Bake cornbread: Pour the batter into a greased baking dish and bake for 20-25 minutes or until golden brown. Let cool slightly, then crumble the cornbread.

                Serve: Ladle the black bean chili into bowls, topping each serving with generous amounts of cornbread crumble.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6