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Fall in love with homemade vegan chili and cornbread....

This is a twist on the traditional classic chili, replace a few ingredients and you have a healthier version of this hearty favorite!

Gather ingredients:

For chili

28 ounce can diced tomatoes

15 ounce can tomato sauce

15 ounce can black beans

1 package beefless ground (plant based crumbles)

1/3 cup diced white onion

1/3 cup diced green pepper

1/3 cup diced red pepper

1/3 cup diced celery

Container dairy free sour cream (as final garnish)

Diced chives or green onions (as final garish)

Bag shredded vegan shredded cheddar (as final garnish)

For chili seasoning

1 tsp chili powder

1 tsp cumin

1/4 tsp cayenne

1/4 tsp garlic

1/2 tsp onion powder

1 tsp salt

1/4 tsp black pepper

For cornbread

Dry ingredients:

1 1/4 cup all purpose flour

1 cup yellow cornmeal

2/3 cup granule sugar

1 tsp salt

1 tbsp baking powder

Wet ingredients:

1 1/4 cup plant based milk

1/3 cup vegetable oil

Preheat oven to 400 degrees in preparation for baking cornbread.

To make chili begin with a large sauté pan and lightly brown the beefless crumbles, diced peppers, celery and onion in light olive oil. Once lightly browned, transfer to large pot. Add to the pot the diced tomatoes, tomato sauce and black beans. Combine all ingredients, if you need to add water, add 1/3 cup at a time to your desired consistency. Remember some of the water will evaporate while cooking. It should have a thicker consistency. Next add the seasonings and combine well. Bring to a boil and simmer at least 30 minutes. You can make the cornbread while this is simmering. Combine the dry ingredients in mixing bowl, stir in wet ingredients.

Once combined, pour in to greased 8 x 8 pan. Bake at 400 degrees for 20-25 minutes.

The edges should just begin to brown slightly when done, and a toothpick comes out clean from center. When the cornbread is done, remove from oven and lightly butter the top of the bread, and sprinkle with sugar granules. Let rest 10 minutes before cutting.

Scoop out the chili into bowls, and garnish with the sour cream, vegan cheese and green onions or chives. Cut cornbread into pieces and serve with the chili.

Enjoy and be well!

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