Hearty Three-Bean Chili & Classic Cornbread
A warm, comforting bowl of chili with a side of golden cornbread is the perfect budget-friendly meal for feeding the whole family. This three-bean chili is packed with protein and flavor, while the cornbread is a simple hack using Jiffy mix with easy vegan swaps. Best of all, you can make this entire meal for under $20!
Grocery List (Approximate Prices)
Three-Bean Chili:
1 can black beans – $1.50
1 can kidney beans – $1.50
1 can pinto beans – $1.50
1 can diced tomatoes – $1.50
1 cup vegetable broth – $1.00
1 small onion – $1.00
1 bell pepper – $1.50
2 cloves garlic – $0.50
1 tbsp chili powder – $1.00
1 tsp cumin – $0.50
½ tsp smoked paprika – $0.50
Vegan Cornbread:
1 box Jiffy Corn Muffin Mix – $1.50
1 flax egg (1 tbsp flaxseed meal + 3 tbsp water) – $1.00
½ cup plant-based milk – $2.00
Total: $16.50
📌 Grocery Price Disclaimer: Prices may vary based on your location. The prices listed above reflect the amount needed for the recipe, not necessarily the full purchase price of each product.
Kitchen Tools Needed
✅ Large pot
✅ Wooden spoon or spatula
✅ Cutting board
✅ Knife
✅ Can opener
✅ Measuring spoons
✅ Mixing bowl
✅ Baking dish or muffin tin
Prep Time: 10 minutes | Cook Time: 30 minutes | Serving Size: 4
Ingredients
For the Three-Bean Chili:
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes
1 cup vegetable broth
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
½ tsp smoked paprika
1 cup water
Salt and pepper to taste
For the Cornbread:
1 box Jiffy Corn Muffin Mix
1 flax egg (1 tbsp flaxseed meal + 3 tbsp water)
½ cup plant-based milk
Instructions
Make the Three-Bean Chili:
Sauté the aromatics: In a large pot, heat a little oil (or water for oil-free cooking) over medium heat. Add the diced onion and bell pepper. Sauté for 3-5 minutes until softened. Add the minced garlic and cook for another 30 seconds.
Add the spices: Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute to release the flavors.
Combine ingredients: Add the diced tomatoes, beans, and 1 cup of vegetable broth. Stir well.
Simmer: Bring to a boil, then reduce heat to low and let simmer for 20 minutes, stirring occasionally. Add salt and pepper to taste.
Make the Cornbread:
Preheat oven: Follow the temperature instructions on the Jiffy box.
Prepare the flax egg: Mix 1 tbsp flaxseed meal with 3 tbsp water in a small bowl. Let it sit for 5 minutes until thickened.
Mix batter: In a bowl, combine Jiffy mix, plant-based milk, and flax egg. Stir until just combined.
Bake: Pour the batter into a greased baking dish or muffin tin. Bake according to the Jiffy package instructions.
Serve & Enjoy!
Ladle the warm, hearty three-bean chili into bowls and serve with a side of freshly baked cornbread. This meal is filling, flavorful, and perfect for a cozy night in. It's a great way to enjoy a delicious, home-cooked meal while staying on budget.
This easy and affordable chili & cornbread combo proves that plant-based meals can be simple, satisfying, and family-friendly. Try it out and let us know how you like it! 🌱🍽️
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