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
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.
Drain the beans and set aside.
Add the nutritional yeast and water to the pot. Let cook for about 5 minutes over medium heat, stirring occasionally.
I buy whole cumin, so I use a mortar and pestle to grind it up.
Add all the tomatoes, beans, and spices. Bring to a simmer, reduce to medium-low, and cook for about 15 minutes, stirring occasionally.
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
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.
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).
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.
Ladle the chili into bowls, slice up the cornbread and enjoy!