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Chili Beans and Cornbread with Roasted Zucchini & Squash

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

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Chili Beans and Cornbread with Roasted Zucchini & Squash

  • 2 tbsp olive oil
  • 1 white onion
  • 1 bell pepper
  • 2 carrots
  • 3 cloves garlic
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 cans canned diced tomato
  • 1 can black beans
  • 1 can ranch bean
  • 1 can kidney beans
  • 1 box cornbread mix
  • 1 egg
  • 1/3 cup milk
  • 2 tbsp butter
  • 1/2 cup cheddar cheese
  • 1/4 cup onion
  • to taste salt and pepper
  • Roasted Zucchini & Squash
  • 2 zucchinis
  • 2 yellow squashes
  • 1 tbsp olive oil
  • to taste salt and pepper

Tips & Substitutions

  • Optionally Add: ground turkey or shredded chicken
  • Make the cornbread batter while the chili simmers to save time.
  • For richer flavor, toast the cumin and chili powder in a dry pan for 30 seconds before adding to the pot.
  • Leftovers freeze well - portion into containers for quick future meals.

Chili Beans and Cornbread with Roasted Zucchini & Squash

  1. Preheat oven to 400°F. Dice 1 white onion, 1 bell pepper, and 2 carrots. Mince 3 cloves garlic. Set aside.
  2. Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, bell pepper, carrot, and garlic. Sauté for about 5 minutes until softened.
  3. Stir in 2 tsp chili powder and 1 tsp cumin. Season with salt and pepper to taste. Cook for 1 minute until fragrant.
  4. Add 2 cans diced tomatoes (undrained), 1 can black beans (drained and rinsed), 1 can ranch beans (drained and rinsed), and 1 can kidney beans (drained and rinsed). Stir to combine and bring to a simmer. Cook uncovered for 20–25 minutes, stirring occasionally.
  5. While the chili simmers, whisk together 1 box cornbread mix, 1 egg, 1/3 cup milk, and 2 tbsp melted butter until just combined. Pour into a greased baking dish and bake at 400°F for the time indicated on the package, checking for doneness 3–5 minutes early.
  6. Ladle the chili into bowls and top each with shredded cheddar cheese and diced onion (about 1/2 cup cheese and 1/4 cup onion divided across servings). Serve with cornbread on the side.
  7. Roasted Zucchini & Squash
  8. Slice 2 zucchini and 2 yellow squash into half-moons or rounds. Toss with 1 tbsp olive oil and season with salt and pepper to taste.
  9. Spread in a single layer on a baking sheet and roast at 425°F for 18–20 minutes, flipping once halfway, until browned and tender.

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