Prepare to embark on a culinary adventure that will transform your dinner table into a Mexican-inspired flavor explosion! This Cornmeal Crusted Two Bean Chili isn't just another ordinary recipe – it's a mouthwatering journey of textures and tastes that will have your taste buds dancing with delight. Imagine a hearty, rich chili topped with a crispy, golden cornmeal crust that promises to elevate your comfort food game to extraordinary new heights. Whether you're a vegetarian looking for a protein-packed meal or simply a chili enthusiast seeking something uniquely delicious, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup cornmeal
- 1 can black beans, drained
- 1 can kidney beans, drained
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 tbsp chili powder
- 1 tsp cumin
Instructions
- Prepare all ingredients by draining beans, dicing onions, and mincing garlic to ensure everything is ready before cooking.
- Heat a large heavy-bottomed pot or Dutch oven over medium heat and add a small amount of oil to prevent sticking.
- Sauté diced onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning.
- Pour in drained black beans and kidney beans, stirring to combine with the onion and garlic mixture.
- Add diced tomatoes, vegetable broth, chili powder, and cumin to the pot, stirring to evenly distribute spices.
- Bring the mixture to a gentle simmer and reduce heat, allowing the chili to cook and develop flavors for approximately 30-35 minutes.
- In a separate bowl, mix cornmeal with a pinch of salt and prepare for the crust topping.
- Once chili has thickened, sprinkle cornmeal evenly across the top of the chili to create a crispy crust.
- Cover and let the cornmeal crust steam and set for an additional 10 minutes.
- Remove from heat and let rest for 5 minutes before serving to allow flavors to meld and crust to set.
Tips
- For maximum flavor, toast your spices (chili powder and cumin) in the pot for 30 seconds before adding other ingredients to release their essential oils.
- Use a heavy-bottomed pot or Dutch oven to ensure even heat distribution and prevent burning.
- Don't rush the simmering process – letting the chili cook slowly helps develop deeper, more complex flavors.
- If you prefer a spicier chili, consider adding a diced jalapeño with the onions or a pinch of cayenne pepper.
- The cornmeal crust works best when sprinkled evenly and allowed to steam, so resist the urge to stir once it's added.
- For extra richness, you can substitute part of the vegetable broth with a dark beer or add a splash of lime juice at the end for brightness.
- Leftovers can be stored in the refrigerator for up to 4 days, and the flavors will continue to develop, making them even more delicious the next day.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 12g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
