# What You Need:
→ Wheat and Grains
01 - 1 cup cooked wheat berries
02 - 1/2 cup cooked pearl barley (optional)
→ Beans & Legumes
03 - 1 can (15 oz) kidney beans, drained and rinsed
04 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
05 - 1 large onion, diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 1 large carrot, diced
10 - 1 can (14.5 oz) diced tomatoes
11 - 1 cup corn kernels, fresh or frozen
→ Liquids
12 - 3 cups vegetable broth
13 - 2 tablespoons tomato paste
→ Spices & Seasonings
14 - 2 tablespoons chili powder
15 - 1 teaspoon ground cumin
16 - 1/2 teaspoon smoked paprika
17 - 1/2 teaspoon dried oregano
18 - 1/4 teaspoon cayenne pepper (optional)
19 - 1 1/2 teaspoons salt, or to taste
20 - 1/2 teaspoon freshly ground black pepper
→ Oil
21 - 2 tablespoons olive oil
→ Cornbread Topping
22 - 1 cup yellow cornmeal
23 - 1/2 cup whole wheat flour
24 - 2 tablespoons sugar (optional)
25 - 1 1/2 teaspoons baking powder
26 - 1/2 teaspoon baking soda
27 - 1/2 teaspoon salt
28 - 1 cup buttermilk (or plant-based milk + 1 tablespoon vinegar for vegan)
29 - 2 tablespoons unsalted butter, melted (or vegan butter)
30 - 1 large egg (or flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water)
# Directions:
01 - Preheat the oven to 400°F.
02 - Heat olive oil in a large, oven-safe Dutch oven or deep skillet over medium heat. Add diced onion, minced garlic, and diced carrot; cook for 4 to 5 minutes until softened.
03 - Stir in diced red and green bell peppers and cook for an additional 3 minutes.
04 - Mix in tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper; cook for 1 to 2 minutes until fragrant.
05 - Add diced tomatoes, vegetable broth, cooked wheat berries, pearl barley (if using), kidney beans, black beans, and corn kernels. Stir thoroughly and bring to a simmer.
06 - Reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.
07 - In a mixing bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, melted butter, and egg. Pour wet ingredients into dry and stir just until blended.
08 - Taste the chili base and adjust salt and spices as needed. Remove from heat.
09 - Evenly spread the cornbread batter over the chili base. Smooth gently with a spatula.
10 - Place the pot in the oven and bake uncovered for 25 to 30 minutes until the cornbread topping is golden and a toothpick inserted comes out clean.
11 - Allow to rest for 5 to 10 minutes before serving. Spoon portions so each includes both chili and cornbread.
