A friend gave me a slow cooker recipe that was so good that I felt I needed to share it with everyone. It’s called “Double-bean Chili with Cornbread,” and it really fits the definition of a one-pot meal. I mean, after feasting on this hearty chili accompanied by homemade cornbread, what more could you need?

This dish isn’t like your typical chili recipe of ground beef and kidney beans in a tomato base; it’s more like a vegetarian stew that happens to include some of the ingredients often found in typical chili: kidney beans, tomatoes, and spice. I would have to say that I much preferred this spicy vegetarian chili over the usual types of chili that I previously enjoyed.

Here’s what you need:


  • ½ cup dried red kidney beans
  • ½ cup black-eyed beans
  • 1 pound bag of chopped mixed vegetables of your choice or chop your own. (I used a combination of potatoes, carrots, and celery.)
  • 1 can (14 ounces) chopped tomatoes
  • 1 large yellow onion, chopped
  • 2 garlic cloves, crushed
  • 1 tablespoon olive oil
  • 1½ tablespoons tomato paste
  • 1 bay leaf
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • 1 teaspoon dried parsley
  • Salt to taste


  • 2¼ cups of fine cornmeal
  • 2 tablespoons all-purpose flour
  • 1½ tablespoons baking powder
  • Pinch of salt
  • 1 large egg, lightly beaten
  • 1¼ cups milk

Here’s what to do:

  • Soak the dried beans in cold water for at least 8 hours or overnight. (I soaked them overnight.)
  • In a large saucepan, add 2½ cups of cold water and the bay leaf and bring to a boil.
  • Drain the beans, add them to the pot of boiling water, and boil for 10 minutes; then remove the bay leaf and pour the beans and liquid into a 5- to 6-quart crock pot. Set the slow cooker to high heat.
  • In a skillet heat the olive oil; then sauté the onion until translucent.
  • Add the garlic, chili powder, cumin, paprika, black pepper, and parsley to the skillet and cook for about 1 minute more. Add this mixture to the crock pot.
  • Add the chopped vegetables to the crock pot. Cover the slow cooker and cook on high heat for about 3 hours. The beans should be tender.
  • Add the chopped tomatoes and the tomato paste to the crock pot and cook for as additional 30 minutes.
  • Prepare the cornbread batter by combining the cornmeal, all-purpose flour, baking powder, and pinch of salt in a large bowl. Make a well in the center of the bowl and add the egg and milk. Mix the ingredients until just combined.
  • Spoon the batter over the chili, cover the crock pot, and cook for another hour.

Finally, thank you, Jim, for this delicious recipe!