- Makes 11 cups chili + one 8-inch-square cornbread
- Serving size: 1⅓ cups chili + 2 pieces cornbread
- Print/save recipe
This hearty vegan chili is loaded with black beans, kidney beans, and sweet corn, with spicy jalapeños and smoky chipotle peppers adding bold flavor to every spoonful. The homemade cornbread takes only 20 minutes to bake and offers the perfect vehicle for soaking up every last drop. Crusty whole-grain bread is a great swap if you’d rather keep it simple. Bonus: The chili tastes even better the next day!
Tips
To Store: Store leftover chili in an airtight container in the refrigerator up to 1 week. Store cornbread in an airtight container at room temperature up to 3 days.
Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
For more inspiration, check out these tasty ideas:
By Jody Eddy,
Ingredients
For Chili
- 1 medium yellow onion, coarsely chopped (1 cup)
- 1 fresh jalapeño chile, seeded and finely chopped (2 tablespoons) (see tip, recipe intro)
- 2 cloves garlic, minced
- 3 roma or hothouse tomatoes, coarsely chopped (2 cups)
- 1 tablespoon tomato paste
- 2 canned chipotle peppers in adobo sauce, finely chopped, sauce reserved
- 2 teaspoons smoked paprika
- 1 teaspoon dry mustard
- 1 teaspoon ground cumin
- 3 cups low-sodium vegetable broth
- 1 15-oz. can no-salt-added kidney beans, undrained
- 1 15-oz. can no-salt-added black beans, undrained
- 1 15-oz. can no-salt-added chopped tomatoes, undrained
- 1 15-oz. can no-salt-added corn, undrained, or 1¾ cups fresh or frozen corn kernels
- ½ cup coarsely chopped fresh parsley
- ¼ teaspoon sea salt
- Lime wedges
For Cornbread
- 1 cup whole grain cornmeal
- 1 cup whole wheat flour
- 2 teaspoons regular or sodium-free baking powder
- 1 teaspoon ground ginger
- ¼ teaspoon sea salt
- 1 cup unsweetened, unflavored plant-based milk
- ¼ cup unsweetened applesauce
- 1 teaspoon lime juice
Instructions
- For chili, in a large pot combine onion, jalapeño, garlic, and 2 tablespoons water; cook over medium-high 7 minutes or until onion is translucent, stirring frequently and adding water, 1 to 2 teaspoons at a time, as needed to prevent sticking. Add fresh tomatoes, tomato paste, chipotle peppers and 1 teaspoon of the adobo sauce, the paprika, dry mustard, and cumin. Cook and stir 2 minutes. Add broth, kidney beans, black beans, canned tomatoes, corn, and 1 cup water. Stir to combine. Bring to boiling; reduce heat. Simmer, partially covered, 20 minutes, stirring
- Meanwhile, for cornbread, preheat oven to 375°F. In a medium bowl stir together cornmeal, flour, baking powder, ginger, and ¼ teaspoon salt. Stir in milk, applesauce, and lime juice until incorporated. (The texture should be thick but still slightly runny, like cake batter.) Pour batter into an 8-inch square baking dish. Bake 20 minutes or until a toothpick inserted in the center comes out clean. Let stand at least 10 minutes before cutting.
- If you like, top servings of chili with additional parsley. Serve with cornbread and lime wedges.
Per serving (1⅓ cups chili + 2 pieces cornbread): 506 calories, 94 g carbohydrates, 20 g protein, 13 g total fat, 11.4 g saturated fat, 0 g cholesterol, 346 mg sodium, 23 g fiber, 12 g sugar
Note: Nutritional information is provided as an estimate only.
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