This started off with chili—Smitten Kitchen’s three-bean, to be precise—which tends to be the only thing that really prompts me to make corn bread (except if I have a lot of extra corn and need to make a different corn bread recipe from this cookbook).
For the two bean Epicurious recipe above, I usually sub in beer instead of water and just add more beans instead of bulgur at the recommendation of a friend.
Would love the recipe for your chili!
Usually when I make vegetarian chili I do this one with some adaptations:
https://www.epicurious.com/recipes/food/views/spicy-two-bean-vegetarian-chili-107274
But I think going forward I'm going to use the Smitten Kitchen one linked above!
When I do meat I typically use this one: https://favoritechicken.substack.com/p/a-recipe-about-chili-in-an-instant-pot
For the two bean Epicurious recipe above, I usually sub in beer instead of water and just add more beans instead of bulgur at the recommendation of a friend.