Cook Time:
1 hr
Prep Time:
10 mins
Servings:
8-10
Chef notes
Chili in the winter fulfills me in the comfort food department. Veggie chili is an even bigger win as there is no meat at all, yet it is perfectly chunky, rich and filling. This recipe is great for big families like mine. I love the cornbread crust as well; it's light on carbs and provides a nice base for the chili.
Technique tip: You can make the chili a day in advance and store it in an air-tight container, then prepare the cornbread crust and combine right before dinner.
Swap options: Swap black beans for kidney or pinto beans. Swap buttermilk for whole milk or almond/oat milk.
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