I usually avoid vegetarian chili because I fear that it won’t be flavorful enough, but my husband has really laid off meat lately, and he likes his food to have a lot of kick, so I set about making a chili that would stand up to both of our flavor requirements and not include any ground meat. Sure enough, this chili delivers. In addition to chili powder, I’ve added a couple of dried red chilis (seeds and all) which manages to kick it up a notch. The other trick is to add all of the dried spices to the pot while there is hot oil in there to bring out all of the trapped flavors. While you are cooking, you should experience all of the fragrances. Adding dried spices to heated oil makes them truly fragrant.
The other trick to this dish is to make it in a pot that can transfer from stove to oven, like this Le Creuset Enameled Cast Iron 5 Quart Oval French Ovens. After you’ve prepared the chili on the stove, you will bake it with the cornbread batter on top for about 30 minutes.