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You are here: Home / Recipes / Vegan Bean Chili & Mexican Cornbread

Vegan Bean Chili & Mexican Cornbread

March 21, 2015 by Margaret 10 Comments

I know it’s technically Spring now, but most of the United States is still experiencing cold weather and it’s actually raining here in Texas. So it seemed appropriate to share a warming recipe, this is pure comfort food in my book.

I had this recipe posted back in December, it was one of a few that magically deleted itself – so I’m reposting it again today. I originally had these recipes split up, but I think it makes more sense combining the two. You just can’t make chili and not have cornbread on the side, they’re incomplete without each other.

VEGAN CHILI2

Vegan Bean Chili

 

VEGAN CHILI

Print

Vegan Bean Chili

Prep 15 mins

Cook 3 hours

Total 3 hours, 15 mins

Author Margaret

Yield 8 large servings

Ingredients

  • 1 Green Bell Pepper, diced
  • 1 large White Onion, diced
  • 4-5 cloves of Garlic, minced
  • 1 tbsp Olive Oil
  • 22 ounces Beef Crumbles, I used Beyond Meat
  • 2 large Tomatoes, diced
  • 3 Vine Ripe Tomatoes, diced
  • 4 oz. Green Chilies, diced
  • 15 oz. Tomato Sauce
  • 15 oz. Kidney Beans
  • 15 oz. Black Bean
  • 1/2 - 1 cup Filtered Water, to desired consistency
  • 3 Bay Leafs
  • 1-2 tbsp Chili Powder
  • 1 tsp Thyme
  • Salt & Pepper, to taste

Instructions

  1. Sautéed your diced onion, minced garlic and diced bell pepper for 6-8 minutes with olive oil.
  2. Add "meat" crumbles and heat through for about 5 minutes.
  3. Add in tomatoes and green chilies, stirring to evenly combine.
  4. Add in your water, seasonings, bay leafs and bring to a boil.
  5. Once boiling, reduce to low and cover. Stir every 15-20 minutes.
  6. Cook for 1 hour minimum, 3-4 hours is recommended.
  7. Add in beans towards the end, the last 30-45 minutes.
  8. Adjust seasonings as needed, remove your bay leafs.
  9. Serve warm topped with Mexican cornbread, enjoy!

Notes

This is one of those recipes that's perfect to make in bulk, it freezes/reheats well and tastes even better over the next few days. I love to prep ahead a big batch of this for a quick meal over rice or with corn chips.

Courses Comfort Food

Cuisine Vegan

Mexican Cilantro Jalapeño Cornbread Mexican Cilantro Jalapeño Cornbread Mexican Cilantro Jalapeño Cornbread

Print

Mexican Cilantro Jalapeño Cornbread

Prep 10 mins

Cook 22 mins

Total 32 mins

Author Margaret

Yield 18

Ingredients

  • 1 pack Gluten-Free Bob's Red Mill Cornbread Mix
  • 3 stalks Green Onion, thick sliced
  • 1/4 cup Cilantro, lightly packed & chopped
  • 1/2 cup Apple Sauce
  • Unsweetened Almond Milk
  • 1 cup shredded Cheddar, I used Daiya
  • 1 Jalapeño, minced
  • 1/2 tsp Baking Soda
  • 1 cup Corn* I used frozen, organic
  • 1 tbsp Agave Syrup
  • Salt & Pepper, to taste

Instructions

  1. Preheat your oven to 400 degrees F.
  2. Pour your mix into a large bowl, add in your corn, applesauce, shredded cheddar, agave, baking soda and finely minced jalapeño. Season with salt and pepper to taste.
  3. Gradually add in almond milk till a very thick pancake batter consistency is reached. I didn't measure this step, but you want the batter to be on the thicker side.
  4. Fold in cilantro and green onion.
  5. Grease muffin tins and portion 2 heaping tbsp of batter into each. About 2/3s full.
  6. Bake for 22 minutes, or until golden brown and cooked in the center.
  7. Serve warm with vegan chili, enjoy.

Notes

Can use fresh, frozen or creamed corn.Unused batter will keep in your fridge for 4-5 days.

Courses Comfort Food

Cuisine Vegan

 

PSV_mini_3

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Filed Under: Recipes Tagged With: bean, beyond meat, Cheap, chili, cilantro, comfort food, corn, cornbread, gluten-free, meal prep, mexican, Recipe, savory, sweet, texmex, vegan

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Reader Interactions

Comments

  1. Jordina Pi Grau

    March 21, 2015 at 11:12 am

    A few weeks ago I decided to go vegan and chili is one of my favorite recipes of all, I shall try next time to prepare this bread too!

    •The Health Blog for the Lazy Girl•

    Reply
    • Margaret

      March 21, 2015 at 2:59 pm

      Yay, welcome to the vegan lifestyle! That’s so exciting to hear! I think you will really enjoy this, especially with the Beyond Meat “beef” crumbles (if you can find them) – they really complete this recipe. It’s so close to what I use to eat before. Hope you enjoy if you get a chance to make it <3

      Reply
  2. The Vegan Junction

    March 21, 2015 at 5:39 pm

    This looks perfect! You gotta love the plant-based options out there now – beyond meat 😉 Vegan chili with cornbread, mmm!

    Reply
    • Margaret

      March 23, 2015 at 8:06 am

      Thanks so much! I totally agree, Beyond Meat is easily my favorite option for the “beef” crumbles. Most friends and family have no issue eating them, so I’m happy to include them into recipes if it’ll help change someones mind on veganisim. So many awesome options available today!

      Reply
  3. Allison

    March 25, 2015 at 3:16 pm

    Oh lord! I put the jalapeños in the chili!!! Oops. 🙂 Quick question: I drained the beans … That’s the right thing to do? Thank you! Yum!

    Reply
    • Margaret

      March 25, 2015 at 4:15 pm

      More flavor! haha no worries. You can drain them or not, totally your call. I drained/rinsed them and then added water later on to get the consistency I wanted. Hope that helps <3

      Reply
  4. cperkins2

    December 13, 2015 at 5:37 pm

    Hello! I’m going to make the chili and was going to make the corn bread muffins but the package of Bob’s Red Mill has butter milk in it. BOOOOO…

    Reply
    • Margaret

      December 13, 2015 at 8:05 pm

      Hey, oh no! I remember seeing that last time I bought it on accident. The gluten-free version has no dairy in it, but the regular corn bread mix contains dairy :/ I linked to the exact one I used for this. Hope that helps!

      Reply
      • cperkins2

        December 13, 2015 at 8:07 pm

        Hello! Yes – I noticed you had found a different kind. I didn’t notice the one you have linked at our Whole Foods. I made the beans and they came out great! I also added white beans. Thanks 🙂

        Reply

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