Smoked Paprika Black Bean and Corn Chili with Cheddar Cornbread Dumplings
A smoky vegetarian black bean and corn chili topped with fluffy cheddar cornbread dumplings — all cooked in one pot in under an hour.
This chili proves that a meatless pot can have real backbone. Two cans of black beans, frozen fire-roasted corn, and a heavy hand of smoked paprika create a deeply savory base — the kind that smells like it's been going since noon even when you started at 6 p.m. The move here is building the chili first, then dropping spoonfuls of a quick cheddar cornbread batter directly onto the simmering surface and putting a lid on it. The steam from the chili cooks the dumplings through, leaving them fluffy inside with slightly tacky, chili-stained bottoms.
Expect a thick, almost stew-like consistency with a mild-to-medium heat level that you can push up with cayenne if your crowd runs spicy. This is a weeknight dinner that also works for meal prep — the chili base freezes perfectly, even if you'll want to make the dumplings fresh. If your dumplings look wet after 18 minutes, your lid isn't sealing properly; switch to foil-wrapped lid or press down gently and add 3 more minutes.
Ingredients
- ▸ 3 tbsp olive oil
- ▸ 1 large yellow onion, diced (about 1.5 cups)
- ▸ 1 large red bell pepper, diced (about 1 cup)
- ▸ 4 garlic cloves, minced
- ▸ 2 tsp smoked paprika
- ▸ 1.5 tsp ground cumin
- ▸ 1 tsp chili powder
- ▸ 0.25 tsp cayenne pepper
- ▸ 0.5 tsp dried oregano
- ▸ 1 tbsp tomato paste
- ▸ 2 cans (15 oz each) black beans, drained and rinsed
- ▸ 1 can (14.5 oz) fire-roasted diced tomatoes
- ▸ 1.5 cups frozen fire-roasted corn kernels
- ▸ 2 cups vegetable broth
- ▸ 1 tsp Diamond Crystal kosher salt, plus more to taste
- ▸ 0.5 tsp black pepper
- ▸ 1 tbsp fresh lime juice
- ▸ 0.75 cup yellow cornmeal
- ▸ 0.5 cup all-purpose flour
- ▸ 1.5 tsp baking powder
- ▸ 0.5 tsp Diamond Crystal kosher salt
- ▸ 0.25 tsp black pepper
- ▸ 0.75 cup shredded sharp cheddar cheese
- ▸ 2 tbsp unsalted butter, melted and cooled slightly
- ▸ 1 large egg
- ▸ 0.5 cup whole milk
- ▸ 2 tbsp thinly sliced scallions, for topping
- ▸ 0.25 cup sour cream, for serving
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Instructions
Prep
- 1. Dice the onion and red bell pepper into even 1/2-inch pieces — uniform size means they cook at the same rate. Mince the garlic and set everything within arm's reach of the stove before you start; this chili moves fast once the heat is on.
- 2. Measure out the smoked paprika, cumin, chili powder, cayenne, and oregano into a small bowl and stir them together. Having the spice blend pre-mixed means you won't scramble to open jars while your aromatics are burning.
Build the Chili
- 1. Heat 3 tbsp olive oil in the Dutch oven over medium-high heat until shimmering, about 90 seconds. Add the onion and red pepper. Cook, stirring occasionally, until the onion is translucent and the edges are starting to turn golden, 6-8 minutes — you should hear a steady sizzle throughout.
- 2. Add the minced garlic and stir constantly for 60 seconds until fragrant and just starting to color at the edges. Do not let it brown fully here or it will turn bitter.
- 3. Add the tomato paste and stir it into the vegetables, pressing it against the bottom of the pot. Cook for 90 seconds until it deepens to a dark brick-red color and smells slightly sweet and caramelized.
- 4. Add the spice blend and stir for 30 seconds until the spices are coating everything and smell toasted — earthy and warm, not sharp or raw. This step blooms the spices in the fat and makes a real difference in depth.
- 5. Pour in the drained black beans, fire-roasted tomatoes, frozen corn, and vegetable broth. Stir everything together, scraping up any browned bits from the bottom of the pot. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Bring to a boil over high heat, then reduce to a steady simmer over medium-low. Cook uncovered for 15 minutes, stirring occasionally, until slightly thickened. Stir in the lime juice and taste — adjust salt if needed.
Make the Cornbread Dumpling Batter
- 1. While the chili simmers, combine the cornmeal, flour, baking powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper in a medium bowl and whisk together. Add the shredded cheddar and toss it through so the shreds are coated in flour — this prevents clumping.
- 2. In a separate small bowl, whisk together the melted butter, egg, and whole milk until smooth. Pour the wet ingredients into the dry and fold together with a spatula until just combined — stop as soon as no dry flour is visible. Overmixing makes tough dumplings. The batter will be thick, like a stiff muffin batter.
Cook the Dumplings
- 1. Confirm the chili is at an active simmer — you want bubbles breaking the surface across most of the pot, not just around the edges. Using two spoons or a cookie scoop, drop heaped tablespoon-sized portions of batter onto the surface of the chili, spacing them about 1 inch apart. You should get 10-12 dumplings. Work quickly so they all start cooking at roughly the same time.
- 2. Immediately place the lid on the pot and reduce the heat to medium-low. Cook covered and undisturbed for 18 minutes — resist lifting the lid before 15 minutes, as lost steam will cause uneven cooking. After 18 minutes, test the largest dumpling with a toothpick: it should come out clean, and the tops should look matte and dry rather than glossy. If they're still wet, cover for 3 more minutes.
Serve
- 1. Ladle the chili into wide, deep bowls, making sure each serving gets 1-2 dumplings. Top with a spoonful of sour cream, a scatter of sliced scallions, and any additional toppings at the table. Serve immediately — the dumplings are best within 20 minutes of cooking.
Cook's Notes
- The chili base should be slightly thicker than you think it needs to be before adding dumplings — the dumplings absorb liquid as they cook, so a too-thin base will leave you with watery chili by the time you serve.
- Fire-roasted corn (like Trader Joe's frozen fire-roasted corn) adds a layer of smoky sweetness that regular frozen corn doesn't have — it's worth seeking out.
- Don't skip the lime juice at the end of building the chili; it wakes up the whole pot and balances the earthiness of the beans and spices.
- Leftovers store best with the dumplings kept separate in a container; press plastic wrap directly onto them so they don't dry out. Reheat the chili on the stovetop, then set the dumplings on top for the last 3 minutes with the lid on.
- If your Dutch oven runs hot, keep an eye on the chili during the dumpling cooking phase — too aggressive a simmer can scorch the bottom while the dumplings steam.
Pro Tips
- → The most common failure mode is dumplings that are cooked on the outside but doughy in the center — this almost always means the chili wasn't simmering actively enough when you added the batter. You need steady surface bubbles, not just gentle wisps of steam, to generate enough heat to cook through a 1-inch mound of cornbread batter in 18 minutes.
- → If the lid on your Dutch oven has a loose fit, lay a sheet of aluminum foil over the pot before pressing the lid on top — this creates a tighter seal and keeps more steam trapped around the dumplings.
- → Mashing roughly 1/4 of the beans with the back of a spoon before adding the broth gives the chili a thicker, creamier body without any additional thickening agent. It's the single most effective texture move in this recipe.
- → Cheddar that's pre-shredded from a bag contains anti-caking agents (usually potato starch) that can make the dumplings slightly dry. Buy a block of sharp cheddar and grate it yourself — the 3 minutes it takes makes the dumplings noticeably more tender and cheesy.
- → If the dumpling batter sits for more than 10 minutes before cooking, the baking powder starts to exhaust itself and the dumplings won't rise as well. Mix the batter only when the chili is ready and you're about to drop them in.
- → If a dumpling breaks apart when you're serving it, your chili was boiling too hard during the steaming phase rather than gently simmering. High heat agitates the liquid too much and can dislodge the dumplings before they set — keep it at medium-low once the lid goes on.
What to Serve With This
A crisp, slightly bitter lager cuts through the smoky richness of this chili without competing — Modelo Especial or Pacifico work well here. If you want something with a little more body, a Mexican-style amber ale like Negra Modelo echoes the earthy sweetness of the corn and black beans. For non-drinkers, a glass of horchata or a sparkling water with fresh lime over ice cleanses the palate between bites without dulling the heat.
This chili is a full meal on its own given the cornbread dumplings, but a simple shredded green cabbage slaw dressed in apple cider vinegar, salt, and a little sugar adds crunch and an acidic pop that the dish genuinely needs. Avoid creamy coleslaws here — the chili is already rich and you want contrast, not more fat.
For toppings at the table, put out small bowls of sour cream, sliced pickled jalapeños, thinly sliced scallions, and extra sharp cheddar. These aren't garnish — they actively change each bite and let everyone dial the dish to their taste. Warm flour tortillas on the side are useful for scooping up any chili the dumplings don't catch.
Variations & Substitutions
To make this fully vegan, swap the butter in the dumpling batter for the same amount of refined coconut oil (2 tbsp, melted) and use a sharp dairy-free cheddar like Violife or Daiya shreds. The dumplings will be slightly denser but still set through cleanly. Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes before using.
For a gluten-free version, replace the all-purpose flour in the dumplings 1:1 with a gluten-free measure-for-measure blend like Bob's Red Mill 1-to-1. Add an extra 1 minute of covered cook time — GF batters take slightly longer to set. The cornmeal is naturally gluten-free, just verify the package is certified if sensitivity is a concern.
Want to add meat? Brown 1/2 lb of loose chorizo in the pot before sautéeing the aromatics, draining off all but 1 tbsp of fat. The chorizo fat becomes your cooking oil and the whole dish shifts in a smokier, fattier direction. Reduce the smoked paprika to 1 tsp since chorizo carries its own.
For a spicier pot, add 1 chipotle pepper in adobo sauce (minced) along with the garlic, and increase the cayenne to 1/2 tsp. Chipotle adds smoke and heat simultaneously — use it instead of reaching for hot sauce at the table.
Frequently Asked Questions
Can I make the chili base ahead of time? ▼
Yes — the chili base holds well in the fridge for up to 4 days in a sealed container. Reheat it on the stovetop over medium heat until bubbling before dropping in fresh dumpling batter. Do not make the dumplings ahead; they need to be cooked directly on simmering chili or they'll turn gummy.
Can I freeze this chili? ▼
Freeze the chili base only, without dumplings. Cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, reheat until bubbling, and make a fresh batch of dumpling batter when ready to serve. Cooked dumplings don't freeze or reheat well — they get dense and rubbery.
How do I know when the cornbread dumplings are cooked through? ▼
Insert a toothpick into the center of the largest dumpling — it should come out clean, with no wet batter clinging to it. The tops will look matte and dry rather than shiny, and the dumplings will feel springy when lightly pressed. If the toothpick comes out wet, cover and steam for 3 more minutes.
My chili is too thin. How do I fix it? ▼
Use the back of a spoon or a potato masher to crush about 1/4 of the beans directly in the pot, then stir and simmer uncovered for 5 minutes. Mashed beans release starch that thickens the base quickly without adding any thickening agent. You can also remove 1 cup of the liquid, reduce it separately in a small saucepan, then stir it back in.
Can I use dried beans instead of canned? ▼
Yes, but cook them fully before starting the recipe — do not try to cook dried beans in the chili itself, as the acid from the tomatoes will prevent them from softening properly. Use about 3 cups of cooked black beans (drained) to replace two 15 oz cans. Reserve some of the bean cooking liquid to thin the chili if needed.
What if I don't have fire-roasted corn? ▼
Use frozen standard sweet corn and char it yourself: spread it in a single layer in a dry 12-inch skillet over high heat and leave it untouched for 3-4 minutes until you see dark spots and smell a slightly smoky sweetness. Stir once and repeat. It adds 5 minutes but makes a real difference in depth compared to corn added straight from the bag.
Can I double the recipe? ▼
Double the chili base easily — just use a 6-quart or larger Dutch oven. For the dumplings, double the batter but place them no more than 1 inch apart; overcrowding causes them to steam unevenly and merge into one dense mass. You may need to cook dumplings in two batches if your pot isn't wide enough to fit them all with space.
Is there an oven method instead of stovetop? ▼
Yes. After adding the dumplings to the simmering chili, transfer the whole pot (oven-safe Dutch oven only) uncovered to a 400°F oven for 18-22 minutes until the dumpling tops are golden and a toothpick comes out clean. The tops will be crispier and more golden than the stovetop version, which is not a bad thing.
Can I use a different cheese in the dumplings? ▼
Sharp cheddar gives the best flavor punch and melts evenly into the batter, but pepper jack works well if you want more heat, and Monterey Jack makes a milder, creamier dumpling. Avoid fresh cheeses like mozzarella — they add moisture that can make the dumplings heavy and undercooked in the center.
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