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Tex Mex Chili & Cilantro Cornbread Bowls

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.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Ingredients

Chili:

  • 1 teaspoons olive oil
  • 4 cloves garlic minced
  • 1 large onion very finely chopped
  • 1 jalapeno pepper seeded and diced
  • 1 medium red bell peppers seeded and chopped
  • 2 medium tomatoes diced
  • 1 8- ounce can tomato sauce
  • 2 cups vegetable broth
  • 1 1/2 cups cooked white beans
  • 1 1/2 cups cooked black beans
  • 1 1/2 cups cooked pinto beans
  • 3 tablespoons chili powder
  • 1 teaspoon oregano
  • 2 teaspoons cumin
  • 1 tablespoon lime juice
  • 1 cup whole kernel corn
  • salt and pepper to taste

Optional Toppings:

  • lime wedges
  • avocado slices
  • shredded "cheese"
  • fresh cilantro
  • sour "cream" or coconut yogurt

Cornbread:

  • 1/3 cup unsweetened applesauce
  • 1/3 cup vegetable oil
  • 1/2 cup sugar
  • 1 cup almond milk + 1 teaspoon apple cider vinegar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/4 cup fresh cilantro chopped

Instructions

Chili:

  1. 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.
  2. 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
  3. Simmer on low heat for about 10 more minutes until chili is thick and hot. Serve hot with cornbread and desired toppings.

Cornbread:

  1. Preheat oven to 350 degrees F (180 C) and grease a 8×8 inch (or similar size) pan with oil.
  2. 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.