← Back to Week of March 2–6, 2026 Thursday

Chili Beans with Cornbread and Roasted Vegetables

Prep time: ~20 min | Cook time: ~30 min

How many people are you feeding?

**This will update grocery list and recipe quantities**

Ingredients

  • 2 tbsp olive oil
  • 1 whole white onion
  • 1 whole bell pepper
  • 2 whole carrot
  • 3 clove garlic
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 2 15 oz can diced tomato
  • 2 15 oz can black bean
  • 1 15 oz can kidney bean
  • 1 box cornbread mix (Side: Cornbread)
  • 1 whole egg (Side: Cornbread)
  • 1/3 cup milk (Side: Cornbread)
  • 2 tbsp butter (Side: Cornbread)
  • 2 whole beet (Side: Roasted Veg)
  • 1 whole zucchini (Side: Roasted Veg)
  • 1 head cauliflower (Side: Roasted Veg)
  • 2 tbsp olive oil (Side: Roasted Veg)

Tips & Substitutions

  • Optionally Add: ground turkey or shredded chicken
  • Bake cornbread while chili simmers for best timing.
  • Cut vegetables evenly so they roast at the same speed.

Instructions

  1. Prep: Preheat oven to 400°F. Chop 1 white onion, 1 bell pepper, 2 carrots, and 3 garlic cloves. Peel and cut 2 beet, 1 zucchini, and 1 head cauliflower into similar-size pieces.
  2. Side: Roasted Veg – Toss beets, zucchini, and cauliflower with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast 30 minutes, stirring halfway.
  3. Side: Cornbread – Prepare cornbread mix with 1 whole egg, 1/3 cup milk, and 2 tbsp melted butter. Bake according to package directions until set.
  4. Make chili: Heat 2 tbsp olive oil in a large pot over medium heat. Add chopped onion, bell pepper, carrots, and garlic and cook 5 minutes until softened.
  5. Add 2 tsp chili powder and 1 tsp ground cumin and cook 1 minute.
  6. Stir in 2 15 oz can diced tomato, 2 15 oz can black bean (drained), and 1 15 oz can kidney bean (drained). Simmer 20 minutes and season with salt and pepper to taste.
  7. Serve chili with roasted vegetables and warm cornbread.