Chili Con Veggie with Cornbread

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

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
Gluten-free
Vegan

Ingredients

Method