vegetarian bean chili and cornbread... 45 minutes

My Texas man has a new favorite chili!

the goods:

chili:

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 poblano chile, seeded and chopped

4 garlic cloves, minced

1 can (4 ounces) diced green chiles

4 and 1/2 teaspoons chili powder

2 teaspoons ground cumin

2 cans (15.5 ounces each) kidney beans, rinsed and drained

2 cans (15.5 ounces each) pinto beans, rinsed and drained

1 can (28 ounces) diced tomatoes

cornbread:

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan

1 and 1/2 cups yellow cornmeal

1 cup all-purpose flour

6 tablespoons sugar

1 and 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

3 large eggs 

In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomatoes and juice and 2 cups water; bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt.

Meanwhile, Preheat oven to 400 degrees. Butter and 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top. Bake until toothpick inserted in center comes out clean 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes before serving.

Serve chili with sour cream, crumbled tortilla chips and shredded cheddar cheese.