Denver

Vegan Home Cooking with Gillian – Chili & Cornbread

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Fall is officially upon us, but here in Colorado, 90 degree days are still the norm. I’m really sad about it. To make it a little easier, we turned the air conditioning down to 65 and I cooked up a massive pot of my favorite chili and cornbread, and watched some horror movies. This chili is full of protein, four different kinds of beans, lentils, and some TVP just to add that meaty texture. It’s spicy and not too smokey but full of flavor. If you’re lucky enough to be in a place that is chilly, make this! Or…do what I did and try to convince yourself it isn’t 95 outside.

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Chili:

1/2 diced white onion

1 diced red onion (save some for garnish!)

1 chopped (seeded) jalapeno

6 cloves garlic, chopped

1 28 oz can tomatoes & green chilies

1 (~15 oz) can each of  great northern beans, kidney beans, navy beans, butter beans, and brown lentils.

2 (14.5 oz) cans stewed tomatoes (blended)

1 (14.5 oz) can fireroasted diced tomatoes

7 cups water

2 Tbs Soy Sauce

1 Tsp Brown Mustard

1.5 Tsp Lemon Juice

2 Tbs Chili powder

2 Tbs Cumin

2 Tsp Coriander

2 Tsp Mexican Oregano

1 Tsp Paprika

1 Tsp Ginger

1 Tsp Thyme

2 Bay leaves

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Cornbread:

1C AP Flour

2C Cornmeal

2 Tsp Baking Powder

2C Milk

1 Tsp Nooch

2 Tsp Apple Cider Vinegar

1/3 C Coconut Oil (Liquid)

2 Tbsp Maple Syrup

1/2 Tsp Salt

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How To:

Chili:

Sauté onion, garlic, bay leaves and jalapeño in a little bit of oil until soft. Add in the beans, lentils, TVP & all spices (including soy sauce & mustard), stir until spices coat the veggies & beans. Add in all tomatoes & water, stir until combined. Cook on medium heat for about an hour until reduced. If needed, add in a cornstarch slurry to thicken it up to the desired consistency. That’s it! It’s super simple! Serve up with your favorite vegan sour cream & some red onion (I also love to break up the cornbread and add it into the chili!)

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Cornbread:

Combine the milk & vinegar, give a quick stir & set aside. In a separate bowl, combine all dry ingredients. Stir in maple syrup & coconut oil into the milk mixture. Slowly combine the wet & dry ingredients until well combined. Grease an 8×8 pan with butter and pour the mixture evenly into the dish. Bake at 350 for 20-25 minutes, or until a knife comes out clean. Once the cornbread is done, brush a little bit of butter & salt on top and finish with a drizzle of agave or bee-free honey.

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