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Chili Beans and Cornbread with 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 (Main: vegetables)
  • 1 whole white onion
  • 1 whole bell pepper
  • 2 whole carrot
  • 3 clove garlic
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 15 oz can tomato (canned)
  • 1 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 head broccoli (Side: Roasted Veg)
  • 1 head cauliflower (Side: Roasted Veg)
  • 2 tbsp olive oil (Side: Roasted Veg)
  • 1/2 cup cheddar cheese (Topping)
  • 1/4 cup onion (Topping)

Tips & Substitutions

  • Optionally Add: ground turkey or shredded chicken
  • Chop vegetables while the oven preheats to save time.
  • Sprinkle chili with cheese and diced onion just before serving for extra flavor.

Instructions

  1. Preheat oven to 400°F. Prep: dice white onion, bell pepper, carrot, and mince garlic; scrub and cut beets; cut broccoli into florets and separate cauliflower into florets.
  2. Side: Roasted Veg – Spread beet, broccoli, and cauliflower on a sheet pan. Toss with 2 tbsp olive oil, salt, and pepper. Roast 25–30 minutes, stirring halfway through.
  3. While vegetables roast, prepare boxed cornbread mix as directed on the package (use 1 egg, 1/3 cup milk, 2 tbsp melted butter). Bake cornbread on a lower oven rack at 400°F, checking 3–5 minutes earlier than package time.
  4. In a large pot, heat 2 tbsp olive oil over medium heat. Sauté diced white onion, bell pepper, carrot, and minced garlic 5 minutes until softened.
  5. Stir in 2 tsp chili powder, 1 tsp cumin, and salt; cook 1 minute until fragrant.
  6. Add 2 15 oz cans tomato (canned) and both 15 oz cans black bean and kidney bean (drain and rinse beans before adding). Simmer uncovered 20–25 minutes, stirring occasionally.
  7. Serve chili hot with roasted vegetables and warm cornbread. Top bowls with 1/2 cup shredded cheddar cheese and 1/4 cup diced onion.