![The Ultimate Chili](http://shop.greatergoods.com/cdn/shop/articles/chili.png?v=1722884345)
As the temperature starts to drop, nothing beats a bowl of hearty chili and some sweet, buttery cornbread. This Chili N’ Cornbread recipe is perfect for a cozy fall evening at home. Plus, it makes for great leftovers the next day!
1. Cook Up Your Veggies
Place a large stock pot over medium heat, and add oil. Toss in your diced onions, and let them cook for about 3 minutes before adding frozen corn, diced bell pepper, and garlic to the pot. Let all the veggies cook for about 6 additional minutes, and use this time to prep your spices.
2. Spice Things Up
In a separate bowl, mix: chili powder, oregano, cumin, basil, salt, cayenne, paprika, black pepper, and sugar.
Add the spices to the cooking veggies, and mix for about 20 seconds to combine, then…
3. Add More Flavor
Add 2 cans of diced tomatoes, 1 can of diced green chiles, 2 cans of black beans (drained and rinsed), 1 can of pinto beans (drained and rinsed), vegetable broth, and 1 bay leaf.
Optional: This recipe is vegetarian-friendly, but if you’re serving meat lovers, now is a good time to throw in some browned ground beef.
Give everything a good stir to combine.
4. Let it Simmer
Reduce the heat (if necessary) to a gentle simmer, and stir occasionally for about 25-30 minutes.