Vegetarian Chili Topped with Spicy Corn Bread

Vegetarian Chili

Great eye appeal – and great taste as well.


2 teaspoons olive oil
1 teaspoon cumin seeds
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 jalapeno, chopped
1 to 2 celery stalks, chopped
1 teaspoon dried thyme
1 teaspoon chili powder
1 can (16 ounces) diced tomatoes
1 can (15 ounces) pinto beans or kidney beans, drained and rinsed
2 tablespoons tomato paste
1 cup fresh or frozen corn
2 teaspoons chopped fresh cilantro
salt and pepper to taste


Heat the oil in a large, heavy skillet. Add the cumin seeds and saute until lightly browned, about 1 minute. Add the bell peppers, jalapeno, celery, thyme, and chili powder. Cover and let stand for 3 to 4 minutes. Stir in the tomatoes, beans, and tomato paste. Cover and simmer for about 20 minutes. Add the corn and cook for another 5 minutes. Stir in the cilantro. Add salt and pepper to taste. Spoon into a 2-quart casserole.

Preheat the oven to 400 degrees F. See below.



1 cup cornmeal
2/3 cup all-purpose white flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup milk
2 tablespoons egg substitute
1-1/2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons chopped fresh cilantro
1/3 cup chopped black olives
1/2 cup shredded sharp cheddar cheese


In a large bowl, mix together the cornmeal, flour, baking powder, and salt. In a separate bowl, mix together the water, milk, egg substitute, oil, honey, and cilantro. Add to the dry ingredients and mix well. Spoon the batter over the chili, spreading to the edges of the dish. Sprinkle the olives and cheese over the batter.

Bake for 18 to 25 minutes, until the corn bread is golden. Let stand for 10 minutes before serving.

Cooking & Recipes


6 servings


Adapted from a recipe submitted Eileen LaPierre Woman's Club


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Can't wait to try this recipe

Can't wait to try this recipe but have a question: what ingredient makes the *cornbread* spicy as per the title? The only spices I see are in the chili portion; the honey and cilantro in the cornbread don't quite match up to a jalapeno pepper, chili, etc. Thanks,

Maybe you're supposed to use

Maybe you're supposed to use the other half a jalapeno to spice the cornbread up!

I started making the chile, but it seemed odd that there wasn't any water or broth added, so I added about 6 cups veggie broth. That made it more soupy, but it also made enough to feed my family of 4. I also added chopped onion and garlic and a little more chile powder and some ground cumin. Getting ready to eat it now!

cooking on a low-medium heat

cooking on a low-medium heat brings the moisture out of the veges so they steam to softness and don't burn. Can of diced tomatoes also adds moisture. It's supposed to be thick, so don't add water. I tried this recipe and came out with very good results. No need to add salt/pepper. The cornbread isn't really spicy, but the sharp cheddar on top gives a nice zip. Overall, good blend of flavors with eye-appeal.