As the air turns crisp and the leaves start to turn, there’s no better time to cozy up with a steaming bowl of Harvest Chili with Spiced Cornbread Topping. This delightful dish is a celebration of the season’s finest flavors, blending savory, smoky, and subtly sweet notes into a satisfying, comforting meal. Join me as we dive into this epic autumn-inspired creation that’s sure to become a new family favorite.
Why You’ll Love This Harvest Chili with Spiced Cornbread Topping
This Harvest Chili is a cozy, hearty, and flavor-packed dish that’s perfect for chilly autumn days. The blend of seasonal vegetables, warm spices, and a crisp cornbread topping creates a delightful contrast of textures and tastes. It’s a comforting and satisfying meal that’s sure to please everyone around the table. Plus, the vibrant colors and festive presentation make it a beautiful centerpiece for any fall gathering.
Ingredients
The key ingredients for this Harvest Chili with Spiced Cornbread Topping include juicy diced tomatoes, tender chunks of butternut squash, earthy black beans, and a medley of aromatic spices. The cornbread topping is made with a blend of cornmeal, flour, buttermilk, and warm spices like cinnamon and chili powder, creating a crispy, golden, and subtly sweet crown for the chili.
- 1 large onion, diced – for aromatic base
- 3 cloves garlic, minced – for deep, savory flavor
- 1 (15 oz) can black beans, drained and rinsed – for protein and texture
- 1 (28 oz) can diced tomatoes – for juicy, ripe tomato taste
- 1 medium butternut squash, peeled and cubed – for seasonal veggie goodness
Ingredient Substitutions
- Butternut Squash: Sweet potatoes or pumpkin (similar fall flavors and textures)
- Black Beans: Kidney or pinto beans (for dietary swaps or personal preference)
How to Make Harvest Chili with Spiced Cornbread Topping
To create this comforting Harvest Chili, we’ll start by sautéing the onions and garlic, then add the butternut squash, black beans, and diced tomatoes. A blend of warm spices like chili powder, cumin, and smoked paprika will meld the flavors together into a rich, satisfying chili. While that’s simmering, we’ll make a quick spiced cornbread topping to bake right on top, creating a crispy, golden crown for the dish.
Step 1: Prep Work
Start by chopping the onion, garlic, and butternut squash into bite-sized pieces. Drain and rinse the black beans, and gather all your spices and seasonings.
Step 2: Main Cooking Process
In a large pot or Dutch oven, sauté the onions and garlic until fragrant. Add the butternut squash, black beans, diced tomatoes, and a blend of warm spices like chili powder, cumin, and smoked paprika. Simmer the chili, allowing the flavors to meld and the vegetables to become tender.
Step 3: Final Steps/Assembly
While the chili is simmering, prepare the spiced cornbread topping. In a separate bowl, whisk together the cornmeal, flour, buttermilk, eggs, and more spices. Spoon the cornbread mixture over the top of the chili, then transfer the entire dish to the oven to bake until the cornbread is golden and crispy.
Step 4: Finishing Touches
Once the cornbread topping is baked to perfection, let the Harvest Chili rest for a few minutes before serving. Garnish with a sprinkle of chopped cilantro or green onions for a fresh, vibrant finish.
Recipe Variations & Tips
- Creamier Chili: Stir in a dollop of sour cream or Greek yogurt for a luxuriously creamy texture.
- Zesty Twist: Add a teaspoon of lime juice or a sprinkle of grated citrus zest for a bright, tangy contrast.
- Spice it Up: Amp up the chili powder or add diced jalapeños or serrano peppers for a fiery kick.
- Heartier Meal: Serve the Harvest Chili over a bed of fluffy white rice or with a side of crusty bread for sopping up every last drop.
Serving & Storage
Serve with: This Harvest Chili with Spiced Cornbread Topping is best enjoyed hot, straight from the oven. It’s a perfect main dish for a cozy autumn dinner or a festive fall gathering.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days, and the chili can also be frozen for longer-term storage.
Reheat: To reheat, simply place the chili in a saucepan and warm over medium heat, stirring occasionally, until heated through. The cornbread topping can be reheated in the oven at 350°F for 10-15 minutes.
Make-Ahead: The chili can be made a day in advance and refrigerated until you’re ready to top with the cornbread and bake. This makes it a great option for busy weeknights or entertaining.
Nutrition Information
This Harvest Chili with Spiced Cornbread Topping is a hearty, nutrient-dense meal that’s sure to keep you feeling satisfied. Each serving provides a generous amount of fiber, vitamins, and minerals from the seasonal vegetables, as well as a good source of protein from the black beans. It’s a comforting and wholesome dish that’s perfect for fueling your body on a crisp autumn day.
- Serving Size: 1 bowl
- Calories: 450 kcal
- Protein: 18 g
- Carbs: 65 g
- Fat: 12 g
- Sodium: 850 mg
Frequently Asked Questions
What other vegetables can I add to the chili?
Feel free to get creative and add in other seasonal veggies like bell peppers, zucchini, or even corn kernels. The key is to balance the flavors and textures to complement the butternut squash and black beans.
Can I make the chili in advance?
Absolutely! The chili can be made a day or two ahead of time and stored in the fridge until you’re ready to top it with the cornbread and bake. This makes it a great option for busy weeknights or hosting a crowd.
How can I make this recipe gluten-free?
To make this Harvest Chili gluten-free, simply swap out the all-purpose flour in the cornbread topping for a gluten-free flour blend. You can also serve the chili on its own or over a bed of gluten-free grains like quinoa or cauliflower rice.
Can I freeze the leftovers?
Yes, the Harvest Chili freezes beautifully. Once cooled, transfer the chili to an airtight container or freezer-safe bag and freeze for up to 3 months. When ready to enjoy, thaw in the fridge overnight and reheat on the stovetop or in the oven.
What’s the best way to reheat the chili and cornbread?
For the chili, simply place it in a saucepan and warm over medium heat, stirring occasionally, until heated through. The cornbread topping can be reheated in the oven at 350°F for 10-15 minutes, or until crispy and golden brown.
Try These Next
- Cheesy Chili Mac Casserole With Garlic Bread Topping
- Oktoberfest Bratwurst Sliders With Beer Cheese
- Chili Cheese Macaroni Casserole
Harvest Chili with Spiced Cornbread Topping
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: 🎉 Festive & Seasonal Feasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Warm, hearty, and packed with flavor, this Harvest Chili topped with a spiced cornbread is perfect for cozy gatherings. Enjoy the rich blend of beans, vegetables, and spices, all crowned with a comforting cornbread topping.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 2 carrots, diced
– 1 zucchini, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 2 cups vegetable broth
– 2 tablespoons chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 1 cup cornmeal
– 1 cup buttermilk
– 1/4 cup maple syrup
– 1 egg
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
Instructions
1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic; sauté until softened.
3. 3. Add the bell pepper, carrots, and zucchini; cook for about 5 minutes, stirring occasionally.
4. 4. Stir in the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20 minutes.
5. 5. In a separate bowl, combine the cornmeal, buttermilk, maple syrup, egg, baking powder, baking soda, and salt. Mix until well combined.
6. 6. Pour the chili into a large baking dish and spread the cornbread mixture evenly on top.
7. 7. Bake in the preheated oven for 25-30 minutes or until the cornbread is golden brown and a toothpick comes out clean.
8. 8. Let cool slightly before serving.
Notes
– For a spicier chili, add diced jalapeños or a dash of hot sauce.
– Feel free to use any combination of beans or vegetables you have on hand.
– This dish can be made ahead of time and reheated, making it perfect for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 30mg
Keywords: chili, cornbread, harvest, vegetarian