Vegetable-Black Bean Chili with Cheddar Cornbread

Name: Vegetable-Black Bean Chili with Cheddar Cornbread
Yield: 6 servings
Ingredients: 6 tablespoons olive oil, divided; 1 large onion, chopped, about 2 1/2 cups; 2 small (or 1 large) carrots, cut into 1/4-inch dice; 1 stalk celery, cut into 1/4-inch dice; 1 medium red bell pepper, seeds removed and cut into 1/4-inch dice; 1 small yellow zucchini, cut into 1/4-inch dice; 1 small zucchini, cut into 1/4-inch dice; 3 cloves garlic, minced; 3 tablespoons kosher salt, divided, plus more as needed; 1/4 cup tomato paste; 3 tablespoons chili powder; 1 tablespoon ground cumin; 1 (14.5 - 15 oz) can crushed tomatoes; 1 (32 oz) can vegetable stock; 1 bay leaf; 2 (14.5 oz) can black beans, drained and rinsed; 1 tablespoon maple syrup; Cilantro, for garnish; non-stick cooking spray; 1 cup all-purpose flour; 3/4 cup yellow cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 6 tablespoons unsalted butter; 6 tablespoons sugar; 1 cup buttermilk; 2 eggs; 4 slices Arla Cheddar Cheese slices

By Chef Mary Nolan

March 30, 2017

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Recipe notes

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