Every family has a classic chili recipe but that doesn’t mean the creativity has to stop there. Try this version of healthy vegan chili that’s made with a twist.
1large onionvery finely chopped
1jalapeno pepperseeded and diced
1medium red bell peppersseeded and chopped
1 8-ouncecan tomato sauce
1 1/2cupscooked white beans
1 1/2cupscooked black beans
1 1/2cupscooked pinto beans
1cupwhole kernel corn
salt and pepper to taste
sour "cream" or coconut yogurt
1cupalmond milk + 1 teaspoon apple cider vinegar
1cupall purpose flour
1/4cupfresh cilantro chopped
Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, jalapeno, and bell pepper and cook for 3 - 4 minutes until onions are translucent.
Add all listed ingredients from tomatoes to lime juice, reduce heat. Allow chili to cook for about 15 - 20 minutes, stirring occasionally. Stir in corn and season to taste with salt and pepper
Simmer on low heat for about 10 more minutes until chili is thick and hot. Serve hot with cornbread and desired toppings.
Preheat oven to 350 degrees F (180 C) and grease a 8×8 inch (or similar size) pan with oil.
Stir together the oil and sugar in a large mixing bowl. Mix in applesauce until well combined, then add milk/vinegar, soda, and salt. Stir in flour and cornmeal until batter is smooth, then stir in cilantro. Pour batter into prepared pan and bake for 25 – 30 minutes until a toothpick comes out clean.