Vegan Chili & Cornbread

Over the past couple years, I have been trying to add more vegan dishes to the rotation. This vegan chili is a great addition. The cornbread isn’t vegan, but it goes really well with the chili. For those of you trying to eat a little less meat and/or animal products, try out these recipes!

Vegan Chili (adapted from 150 Vegan Favorites by Jay Solomon)

Total Calories: 1270

  • 1-2 tablespoons olive or vegetable oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 (or more) cloves garlic, minced
  • 1 large jalapeno, seeded and minced (optional)
  • 1/2 cup nutritional yeast
  • 1 cup water
  • 1 28-ounce can crushed tomatoes
  • 1 14-ounce can stewed tomatoes
  • 1 15-ounce can red kidney beans, drained
  • 1 15-ounce can cannellini beans, drained
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cayenne
  • 1/2 teaspoon salt

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Use a medium-sized soup pot. Heat some oil over medium heat. Add the onion, bell pepper, garlic, and jalapeno (optional). Cook over medium heat for a few minutes.

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Drain the beans and set aside.

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Add the nutritional yeast and water to the pot. Let cook for about 5 minutes over medium heat, stirring occasionally.

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I buy whole cumin, so I use a mortar and pestle to grind it up.

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Add all the tomatoes, beans, and spices. Bring to a simmer, reduce to medium-low, and cook for about 15 minutes, stirring occasionally.

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Now for the cornbread!

Cornbread (adapted from The Martha Stewart Cookbook: Collected Recipes for Every Day)

Total Calories: 2810

  • 1 1/2 cups yellow cornmeal
  • 1 cup all-purpose flour, sifted
  • 1 tablespoon baking powder
  • 1 teaspoon salt (I use kosher)
  • 1 1/2 cups milk
  • 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
  • 2 eggs, slightly beaten

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Preheat the oven to 400. Butter 1 or 2 loaf pans (I use a bit of the melted butter rather than adding additional butter). You could also make these into large or mini muffins, although I have never made them that way – it seems like much more work than necessary and I hate washing muffin tins.

Combine the cornmeal, flour, baking powder, and salt in a medium-sized bowl.

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Mix the milk, butter, and eggs in a smaller bowl. Stir the wet ingredients into the dry until just moistened. Pour the batter into the prepared pan(s).

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Bake until golden – about 35 minutes. (I have made this into 2 loaves and also into 1 large loaf and found that the baking time is the same). Cool on a wire rack for a few minutes. Remove from the pan, and cool completely.

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Ladle the chili into bowls, slice up the cornbread and enjoy!

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