Sunday Chili(Serve With Cornbread)
Hearty Sunday chili with kidney beans, vegetables, and spices, served with cornbread—perfect for family gatherings and flavorful comfort food lovers.
Ingredients
- 3 c. uncooked kidney beans ⓘ
- 2 tsp. olive oil ⓘ
- 1 large onion, thinly sliced ⓘ
- 4 cloves garlic, minced ⓘ
- 1 green bell pepper, seeded and coarsely chopped ⓘ
- green cabbage
- 1/2 c. diced red potatoes, with skins ⓘ
- 1 (10 oz.) can tomatoes with liquid ⓘ
- 1 to 2 Tbsp. chili powder ⓘ
- 1/2 tsp. ground cumin ⓘ
- 1/2 c. uncooked brown rice ⓘ
- 5 c. water or vegetable broth ⓘ
- salt ⓘ
- pepper ⓘ
- shredded cheese ⓘ
Instructions
- Soak beans overnight in cold water to cover.
- Drain the soaked beans.
- Place beans in a slow cooker.
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced onion and minced garlic to the skillet.
- Sauté until soft, about 3 to 5 minutes.
- Add green bell pepper, chopped cabbage, diced red potatoes, canned tomatoes with liquid, chili powder, and ground cumin.
- Continue cooking, stirring frequently, for 3 minutes.
- Transfer the mixture to the slow cooker with the beans.
- Add uncooked brown rice and water or vegetable broth.
- Cover and cook on low for 6 to 8 hours, until chili is thick and beans and rice are tender.
- Season to taste with salt and pepper.
- Serve topped with shredded cheese, if desired.
Tips & Substitutions
For a quicker meal, use canned kidney beans instead of dried; just reduce cooking time. If you prefer a spicier chili, add diced jalapeños or a pinch of cayenne pepper. You can substitute quinoa for brown rice for a gluten-free option. This chili can also be made with ground turkey or beef for a heartier dish.
Serving Suggestions
Serve the chili with a side of cornbread for a perfect pairing, as the bread complements the flavors beautifully. Top each bowl with shredded cheese and fresh cilantro for added flavor. This dish also pairs well with a simple green salad or avocado slices for a refreshing contrast.
Storage & Reheating
Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or microwave in short intervals until heated through. You can also freeze portions for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Chili(Serve With Cornbread) contains roughly 2003 calories, with 72g protein, 378g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (230% of the Daily Value), protein (144% of the Daily Value), and iron (135% of the Daily Value). Note that it is relatively high in sodium, at 1264mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chili vegan?
Absolutely! To make this chili vegan, simply omit the cheese topping and ensure you're using vegetable broth. The beans and vegetables provide all the necessary protein and nutrients, making it a hearty, plant-based meal.
How can I thicken the chili?
If you find your chili too thin, you can thicken it by mashing some of the beans or adding a tablespoon of cornmeal during the last hour of cooking. Alternatively, let it simmer uncovered for a bit to reduce the liquid.
What can I serve with this chili besides cornbread?
Besides cornbread, this chili pairs well with tortilla chips for dipping or a fresh garden salad. You could also serve it over rice or with baked potatoes for a filling and satisfying meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).