Delicious Four-Bean Chili with Cornbread Recipe

Warm up your taste buds with this savory and hearty four-bean chili with cornbread recipe. Perfect for chilly nights, this dish is packed with protein and flavor, and it's sure to satisfy your cravings. Follow these simple steps to whip up a delicious pot of chili that your whole family will love.

Ingredients:

• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cans diced tomatoes
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup water
• 1 tablespoon olive oil

Directions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, garlic, red and green bell pepper, and sauté until the vegetables are tender, about 5 minutes.
2. Add the diced tomatoes, all four cans of beans, chili powder, cumin, smoked paprika, salt, and cayenne pepper to the pot. Stir to combine.
3. Add the water to the pot and stir. Bring the chili to a boil, then reduce the heat to low and let simmer for 30-40 minutes, stirring occasionally.
4. While the chili is simmering, prepare the cornbread according to the package instructions or your favorite recipe. Serve the chili hot with a slice of cornbread on the side.

Enjoy this delicious and comforting four-bean chili with cornbread on a cold day. It's a satisfying meal that's sure to warm you up from the inside out!