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 Bean Chili
Prep
Cook
Total
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
- Sautéed your diced onion, minced garlic and diced bell pepper for 6-8 minutes with olive oil.
- Add "meat" crumbles and heat through for about 5 minutes.
- Add in tomatoes and green chilies, stirring to evenly combine.
- Add in your water, seasonings, bay leafs and bring to a boil.
- Once boiling, reduce to low and cover. Stir every 15-20 minutes.
- Cook for 1 hour minimum, 3-4 hours is recommended.
- Add in beans towards the end, the last 30-45 minutes.
- Adjust seasonings as needed, remove your bay leafs.
- 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
Prep
Cook
Total
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
- Preheat your oven to 400 degrees F.
- 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.
- 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.
- Fold in cilantro and green onion.
- Grease muffin tins and portion 2 heaping tbsp of batter into each. About 2/3s full.
- Bake for 22 minutes, or until golden brown and cooked in the center.
- 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
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•
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
This looks perfect! You gotta love the plant-based options out there now – beyond meat 😉 Vegan chili with cornbread, mmm!
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!
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!
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
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…
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!
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 🙂