In a 10” / 4 qt Dutch oven over medium heat, saute the onion in oil until soft and just beginning to turn golden, about 5 minutes. Add the garlic and spices and saute for 1 minute. Add the beans, tomatoes, chiles, and tomato paste, stir to combine. Simmer for 10 minutes until thickened.
In the meantime, prepare the cornbread batter. Mix all the dry ingredients in a medium bowl and stir to combine. Add the milk, egg, and honey and mix until a batter forms.
Move Dutch oven over indirect heat to reduce bubbling. Pour the batter over the chili as evenly as possible, then cover the Dutch oven with a lid and shovel embers or coals onto the top. You’re going for a temperature of approx. 400-425F.
Bake until the cornbread has cooked through and is no longer wet in the center, about 20 minutes.
Serve with your favorite chili toppings & enjoy!
MAKE AHEAD + SHORTCUTS
The dry cornbread ingredients can be measured out at home and stored in a sealable container or bag. Alternatively, you could use a boxed version like Jiffy.The chili could be made at home ahead of time and stored in a sealable container in your cooler. In camp, transfer the chili to the Dutch oven and start at step 2. Or, you could just bring along canned chili if you don't want to make it from scratch!
If you enjoyed this recipe, we would love it if you'd come back and leave a rating! You can find the recipe here: https://www.freshoffthegrid.com/dutch-oven-vegetarian-chili-cornbread/