A comforting vegetarian main dish.


Recipe Summary

1 hr 10 mins
10 mins
1 hr 20 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat.

  • Add the onion and fry until lightly browned.

  • Next, add the garlic and all the spices, and fry for 1 minute.

  • Add the sun-dried tomatoes to the pan (remove any excess oil if using tomatoes in oil).

  • Drain and rinse the canned beans, then transfer them to the saucepan along with the chopped tomatoes, tomato paste, balsamic vinegar, and dark chocolate.

  • Bring the chilli to a boil and let it simmer with the lid on for 40 minutes, stirring occasionally.

  • While the chili is simmering, prepare the cornbread batter.

  • In a medium bowl, whisk the egg and milk until well-combined.

  • In a large bowl, combine the cornmeal, flour, brown sugar, salt, baking powder, and baking soda.

  • Pour the wet ingredients into the dry ingredients and whisk until smooth. Add the melted butter and stir to combine.

  • Preheat the oven to 375. Spray a deep 9x13" baking dish.

  • After the chili has simmered for 40 minutes, remove it from the heat and stir in the bell peppers and jalapeno. Stir in the lime juice and season with salt.

  • Pour the chili into the deep baking dish.

  • Pour cornbread batter on top, spreading with a spatula to make sure the chili is covered completely.

  • Bake for 25-30 minutes, until the cornbread is fully cooked and a toothpick inserted in the center comes out clean. Let it sit for 10 minutes.