Vegetarian Chili with Cornbread (Serves 35)

Looking for a hearty, crowd-pleasing dish for your next office potluck? This Vegetarian Chili with Cornbread is packed with beans, colorful vegetables, and bold spices, making it a satisfying and flavorful option for everyone. The fluffy, golden cornbread is the perfect companion, and both can be made ahead for easy serving. Whether your group is vegetarian or just loves good comfort food, this recipe is sure to be a hit!

Ingredients

For the Vegetarian Chili:

• 4 tablespoons olive oil
• 5 large onions, diced
• 7 bell peppers (mix of red, yellow, green), diced
• 10 cloves garlic, minced
• 6 large carrots, diced
• 6 celery stalks, diced
• 4 medium zucchini, diced
• 4 (28-ounce) cans diced tomatoes
• 4 (15-ounce) cans tomato sauce
• 6 (15-ounce) cans black beans, drained and rinsed
• 6 (15-ounce) cans kidney beans, drained and rinsed
• 4 (15-ounce) cans pinto beans, drained and rinsed
• 4 cups frozen corn
• 1/2 cup chili powder
• 2 tablespoons ground cumin
• 2 tablespoons smoked paprika
• 2 tablespoons dried oregano
• 2 teaspoons cayenne pepper (adjust to taste)
• 2 tablespoons salt (plus more to taste)
• 2 teaspoons black pepper
• 2 tablespoons brown sugar
• 2 cups vegetable broth (plus more as needed)
• 2 limes, juiced
• 2 cups chopped fresh cilantro (optional, for garnish)

For the Cornbread:

• 6 cups yellow cornmeal
• 6 cups all-purpose flour
• 2 cups granulated sugar
• 3 tablespoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons salt
• 8 large eggs
• 6 cups buttermilk
• 2 cups unsalted butter, melted

Equipment Needed

• Large stockpot or Dutch oven (or two)
• Large mixing bowls
• Whisk
• Baking pans (2-3 9×13-inch pans for cornbread)
• Wooden spoon or spatula
• Measuring cups and spoons

Instructions

Vegetarian Chili

1. Heat olive oil in a large stockpot over medium heat. Add onions, bell peppers, carrots, and celery. Sauté for 8-10 minutes until softened.
2. Add garlic and cook for 1 minute until fragrant.
3. Stir in zucchini and cook for another 3-4 minutes.
4. Add diced tomatoes, tomato sauce, black beans, kidney beans, pinto beans, corn, chili powder, cumin, smoked paprika, oregano, cayenne, salt, black pepper, and brown sugar. Mix well.
5. Pour in vegetable broth and bring to a simmer. Reduce heat and let simmer uncovered for 40-50 minutes, stirring occasionally. Add more broth if needed for desired consistency.
6. Stir in lime juice. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.

Cornbread

1. Preheat oven to 375°F (190°C). Grease 2-3 9×13-inch baking pans.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together eggs, buttermilk, and melted butter.
4. Add wet ingredients to dry ingredients and mix until just combined. Do not overmix.
5. Pour batter evenly into prepared pans.
6. Bake for 25-30 minutes, or until golden and a toothpick inserted in the center comes out clean.
7. Let cool slightly before slicing and serving with chili.

Notes

• Chili can be made a day ahead and reheated for serving.
• For extra flavor, add chipotle peppers in adobo sauce or a splash of hot sauce.
• Cornbread can be served with butter or honey.

Nutritional Information (per serving)

• Calories: Approximately 400
• Fat: 10g
• Carbohydrates: 65g
• Protein: 13g