Save to Pinterest A hearty, comforting chili featuring nutty wheat berries, robust beans, and vegetables, all simmered together and crowned with a golden, lightly sweet cornbread topping—perfect for cozy nights.
This recipe has been a family favorite during our chilly evenings. The combination of wheat berries with classic chili flavors makes it truly unique and satisfying.
Ingredients
- Wheat and Grains: 1 cup cooked wheat berries, 1/2 cup cooked pearl barley (optional for added texture)
- Beans & Legumes: 1 can (15 oz) kidney beans, drained and rinsed, 1 can (15 oz) black beans, drained and rinsed
- Vegetables: 1 large onion, diced, 2 cloves garlic, minced, 1 red bell pepper, diced, 1 green bell pepper, diced, 1 large carrot, diced, 1 can (14.5 oz) diced tomatoes, 1 cup corn kernels (fresh or frozen)
- Liquids: 3 cups vegetable broth, 2 tbsp tomato paste
- Spices & Seasonings: 2 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/4 tsp cayenne pepper (optional, to taste), 1 1/2 tsp salt or to taste, 1/2 tsp freshly ground black pepper
- Oil: 2 tbsp olive oil
- Cornbread Topping: 1 cup yellow cornmeal, 1/2 cup whole wheat flour, 2 tbsp sugar (optional), 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup buttermilk (or plant-based milk + 1 tbsp vinegar for vegan), 2 tbsp unsalted butter melted (or vegan butter), 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C).
- Step 2:
- Heat olive oil in a large, oven-safe Dutch oven or deep skillet over medium heat. Add onion, garlic, and carrot; sauté for 4–5 minutes until softened.
- Step 3:
- Add bell peppers and cook for another 3 minutes.
- Step 4:
- Stir in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne, salt, and pepper. Cook for 1–2 minutes until fragrant.
- Step 5:
- Add diced tomatoes, vegetable broth, wheat berries, barley (if using), kidney beans, black beans, and corn. Stir well and bring to a simmer.
- Step 6:
- Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
- Step 7:
- Meanwhile, prepare the cornbread topping: In a bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt. In another bowl, combine buttermilk, melted butter, and egg. Pour wet ingredients into dry, stirring just until combined.
- Step 8:
- After chili has simmered, taste and adjust seasoning if needed. Remove from heat.
- Step 9:
- Spoon cornbread batter evenly over the chili. Smooth gently with a spatula.
- Step 10:
- Transfer the pot to the oven and bake, uncovered, for 25–30 minutes, until the cornbread is golden and a toothpick inserted in the topping comes out clean.
- Step 11:
- Let rest for 5–10 minutes before serving. Scoop to serve, ensuring each portion includes both chili and cornbread.
Save to Pinterest Serving this dish brings everyone together around the table, sharing warmth, stories, and laughs on chilly nights.
Required Tools
Large, oven-safe Dutch oven or deep skillet, Mixing bowls, Whisk, Spatula, Measuring cups and spoons
Allergen Information
Contains wheat, egg, and dairy (butter, buttermilk). For vegan or allergy-friendly versions, use plant-based milk and butter and a flax egg. Always check labels for cross-contamination if cooking for those with allergies.
Nutritional Information
Calories 380, Total Fat 9 g, Carbohydrates 62 g, Protein 14 g per serving.
Save to Pinterest This rustic chili topped with cornbread is perfect for a comforting dinner that feels like a warm hug.
Frequently Asked Questions
- → Can I make this dish vegan?
Yes, replace buttermilk with plant-based milk plus vinegar, use vegan butter, and substitute the egg with a flax egg for a fully vegan version.
- → What grains work best in this chili?
Cooked wheat berries provide a nutty texture, and pearl barley can be added optionally for extra chewiness and depth.
- → How can I add more heat to the dish?
Incorporate chopped chipotle peppers, hot sauce, or increase cayenne pepper for a spicier flavor profile.
- → Is it possible to prepare the base ahead of time?
Yes, the chili base can be made in advance and refrigerated. Add the cornbread topping and bake just before serving.
- → What are some suggested accompaniments?
Serve with sliced avocado, fresh cilantro, or a dollop of sour cream to complement the flavors and textures.
- → Can I add meat to this dish?
Cooked ground beef or turkey can be added for a non-vegetarian variation, sauté before combining with other ingredients.