Jul 14 2026
Restaurants›Rosetta's Kitchen & The Buchi Bar›Chili & Cornbread Recipe

Chili & Cornbread Recipe

Inspired by Rosetta's Kitchen & The Buchi Bar
Time1h
Serves4

Award-winning vegan chili served with house made organic southern style cornbread

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Ingredients

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Chili

Cornbread

Method

Chili Preparation

  1. 1

    Sauté the Vegetables

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, bell pepper, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

  2. 2

    Add the Remaining Ingredients

    Stir in the diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Bring the mixture to a boil.

  3. 3

    Simmer

    Reduce the heat to low and let simmer for 20-30 minutes, stirring occasionally. Adjust seasoning if necessary. Garnish with fresh cilantro before serving.

Cornbread Preparation

  1. 4

    Preheat Oven

    Preheat the oven to 400°F (200°C) and grease an 8-inch square baking dish.

  2. 5

    Mix Dry Ingredients

    In a bowl, whisk together cornmeal, flour, baking powder, and salt.

  3. 6

    Combine Wet Ingredients

    In another bowl, mix the plant-based milk, maple syrup, and vegetable oil.

  4. 7

    Combine Mixtures

    Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.

  5. 8

    Bake

    Pour the batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

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