There’s nothing quite like the hearty warmth of a steaming bowl of chili paired with the comforting sweetness of homemade cornbread.
This Instant Pot Bean Chili served alongside fresh, homemade cornbread is a celebration of flavors and textures, and it’s as nourishing as it is delicious!
Chili is a Canvas
One of the beauties of chili is its versatility. Whether you prefer a mild dish or something with a little more kick, you can adjust the spices and ingredients to suit your palate. You can also choose to make a vegan chili with beans or one with your preferred protein choice.
Our chili is packed with mixed beans, which have been pre-soaked for at least 8 hours. This not only speeds up the cooking process but also makes the beans easier to digest. You can even sprout your beans beforehand to give them an antioxidant boost. Use any beans you like, and don't shy away from experimenting with flavors.
Our spice blend includes smoked paprika, cumin, turmeric, cayenne pepper, garlic powder, onion powder, oregano, and bay leaves, providing a depth of flavor that is both smoky and rich. A can of chopped tomatoes or tomato sauce adds a tangy base that ties everything together beautifully.
Homemade Cornbread: The Perfect Side
But what’s chili without some cornbread on the side? We’re elevating the traditional cornbread by using fresh corn instead of cornmeal, creating a rustic flavor that complements the chili perfectly. The process involves soaking dried corn and blending it into a slurry, mixing it with all-purpose flour, oil, baking soda, and a touch of salt. For those who enjoy a bit of heat, a dash of cayenne pepper can add a subtle kick.
You can also serve your chili with sweet potato, mashed potatoes, or some wild rice. Well, any starchy side, really!
This combination of chili and cornbread is more than just a meal; it’s an invitation to savor the joys of home-cooked comfort food. So grab your Instant Pot, roll up your sleeves, and let’s bring some warmth to your table with this delicious duo. Enjoy!
Instant Pot Mixed Bean Chili
Ingredients:
- 2 Cups of mixed beans (soaked overnight)
- 1 large onion (cut into chunks)
- Handful of sundried tomatoes (chopped)
- 1 can crushed tomatoes (28 oz)
- 1 tablespoon grape seed oil
- 1 packet chili seasoning mix or the spices below:
- 1 tablespoon smoked paprika
- 1 tablespoon turmeric
- 1 tablespoon cumin
- 1 tablespoon cayenne pepper (if you like spicy)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon oregano
- 2 bay leaves
Directions:
- Soak your beans overnight
- Rinse beans and drain them
- Chop the onion and sauté it in your Instant Pot along with the grapeseed oil for a few minutes.
- Add the sundried tomatoes and sauté until the onions are translucent and all the flavors start to develop fully.
- Add your chili mix packet or all the spices except for the oregano and bay leaves.
- Add chopped tomatoes and mix well.
- Add the oregano and bay leaves and then add your beans.
- Mix everything well and select the applicable setting on your Insta-pot (in our case, the bean/chili setting).
- With an Insta-pot, it will take about 25–30 minutes in total until your beans are tender and ready to serve.
- On the stovetop, cooking time will be around 1.5 to 2 hours until your chili is ready.
HOMEMADE CORNBREAD
Ingredients:
- 1 cup dried corn (soaked overnight)
- 1 1/4 cup all-purpose flour
- 1/3 cup grape seed oil
- 1 tablespoon baking soda
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (optional)
Directions:
- Preheat the oven to 400 degrees F.
- Soak corn in 1 cup water overnight.
- Blend with the water in a blender until a smooth, slurry-like consistency.
- Add the blended corn to a mixing bowl and add the remaining ingredients.
- Add an additional 1/4 cup water and mix thoroughly.
- Pour into an 8x8 baking dish or, our favorite, a pre-heated cast iron skillet, oiled with grape seed oil.
- Bake for 20 - 25 minutes and serve fresh out of the oven with your chili!
READ MORE: Homemade bread vs. store-bought bread - the major differences!
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