Vegetarian Four Bean Chili with Browned Butter Cornbread

While it may be the last day of May, the weather in Chicago this weekend definitely didn’t show it. We couldn’t think of a better way to end this cold, rainy weekend than by throwing together a batch of our dad’s own Vegetarian Four Bean Chili. Filled with fresh vegetables and four different types of beans, his famous recipe packs in both bold flavors and healthy ingredients. 

Not surprisingly, our dad cannot eat a bowl of chili without a warm piece of piece of homemade cornbread. Although he has mastered his favorite creamed cornbread recipe, we decided to try a new recipe made without a boxed mix or refined sugar. This Browned Butter Cornbread from A Communal Table has an incredibly deep, nutty flavor, and just the right amount of sweetness from the honey. 

Adding the butter to brown in the skillet!

What a beautiful caramel color after browning! 

After pouring the browned butter on the wet ingredients and adding them to the skillet.  

Digging in! 

Browned Butter Cornbread

Recipe adapted from A Communal Table

Ingredients

• 1/2 cup unsalted butter
• 1 cup coarse ground cornmeal 
• 1 cup all purpose flour 
• 1 Tbsp. baking powder
• 1 tsp. salt
• 3/4 cup fresh or frozen corn
• 1 cup milk
• 1/2 cup honey

Cooking Directions


1. Preheat the oven to 400 degrees
2. Place the cube of butter into a 10 inch cast iron skillet and place in the oven. Let butter melt and brown - about 7 - 8 minutes for cold butter (if your butter is at room temperature, it will take a bit less time)
3. While the butter is browning, combine the flour, cornmeal, baking powder and salt in a medium sized bowl. Stir.
4. Add the corn and toss with the dry ingredients (this helps the corn from sinking to the bottom of the pan)
5. In a small bowl, combine the milk, honey and egg. Stir until combined.
6. When the butter is finished browning, remove skillet from the oven. Pour all but two tablespoons of the browned butter into the wet ingredients and stir.
7. Quickly add the wet ingredients to the dry, stirring until just combined.
8. Pour the batter into the skillet and place back in the oven. Bake for 25 - 30 minutes until the cornbread is brown around the edges and a cake tester inserted in the center comes out with small crumbs attached. 
9. Remove skillet from oven and let cool for 10 - 15 minutes. Serve warm or at room temperature.        

Vegetarian Four Bean Chili 

Our Dad's Own Recipe

Ingredients

• 3 carrots, quarter inch cubes
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 vidalia onion, diced
• 2,  29oz cans whole peeled tomatoes, crushed
• 1, 15.5oz can tomato sauce
• 1, 15.5oz can butter beans
• 1, 15.5oz can great northern beans
• 1, 15.5oz can pinto beans
• 1, 15.5oz can light kidney beans
• 1/2 teaspoon cumin
• 2 teaspoons chili powder
• 1 teaspoon sea salt
• 3 cloves garlic
•  dash Sriracha
•  olive oil, for pan
•  fresh parsley/cilantro, for garnish

Cooking Directions  

1. In a large pot, sauté onions and garlic in olive oil until onions are tender, not brown. Add carrots, bell peppers and squash and simmer for 15 minutes.            
2. Add whole crushed tomatoes, tomato sauce and four cans of beans.          
3. Stir in cumin, chili powder, sea salt and dash of Sriracha.             
4. Cook chili on low to medium heat for an hour, stirring periodically.          
5. Garnish with cilantro or parsley to serve.          

We hope you enjoy these two recipes, perfect for cold winters or rainy days!