Chili Con Veggie with Cornbread

Name: Chili Con Veggie with Cornbread
Yield: Serves 5
Cuisine: Mexican
Ingredients: 2 cups cooked mixed beans and/or lentils (white kidney beans (cannellini beans), red kidney beans, black beans, green lentils, etc.); 1 teaspoon sea salt; diced scallions; ¾ cup water; 2 tablespoons extra-virgin olive oil, plus extra for pan; 2 tablespoons extra-virgin olive oil; 1 tablespoon chili powder; 2 tablespoons lime juice; 1 tablespoon evaporated cane sugar or coconut sugar; 1 (8-ounce) package tempeh, crumbled; 1 bell pepper, seeded and chopped into 1-inch cubes; 1 tablespoon apple cider vinegar; 2 teaspoons sea salt; 3 cloves garlic, minced; 2 onions, chopped; 1 cup chickpea flour; avocado slices; fresh cilantro; 1½ cups water; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1 (5.5-ounce) can tomato paste; 1 teaspoon coriander seed; 1 teaspoon baking soda; 2 teaspoons baking powder; 1 cup fine cornmeal, plus extra for pan; 1 (28-ounce) can whole tomatoes

Preparation info

Serves
5

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Chili and cornbread don’t make quite the splashy entrance like some of the other bowls in this cookbook, and they’re not supposed to. They’re the comfy, reliable, stress-free guys that everyone loves. This veggie-rich bowl reheats perfectly for lunches or dinners in the days to come. In fact, I think it even benefits from a snooze in the refrigerator overnight.

Ingredients

Americas
Mexico
Main course
Vegan
Central America
Gluten-free

Ingredients

Method