Chili Con Veggie with Cornbread


Preparation info

  • Serves


    • Difficulty


Appears in

Whole Bowls: Complete Gluten-Free and Vegetarian Meals to Power Your Day

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.


For the Chili

  • 2 tablespoons extra-virgin olive oil
  • 2 onions, chopped
  • 1 bell pepper, seeded and chopped into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons sea salt
  • 1 teaspoon coriander seed
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 (5.5-ounce) can tomato paste
  • 1 (28-ounce) can whole tomatoes
  • 2 tablespoons lime juice
  • 2 cups cooked mixed beans and/or lentils (white kidney beans (cannellini beans), red kidney beans, black beans, green lentils, etc.)
  • 1 (8-ounce) package tempeh, crumbled
  • ¾ cup water


    Make the Chili

    In a large pot or dutch oven, warm oil over medium heat. Add onions, peppers, garlic, chili powder, salt, coriander, paprika, and oregano; sauté for 8–10 minutes. Stir in tomato paste, followed by tomatoes, breaking apart with a wooden spoon. Mix in lime juice, beans, tempeh, and water. Bring to boil, reduce to a simmer, cover, and cook for 25 to 30 minutes, stirring once or twice.

    Make the Cornbread

    Preheat oven to 375°F. Grease an 8- or 9-inch cast-iron skillet or 8x8-inch square baking pan with oil, coat bottom and sides with cornmeal, shake out extra. In a large bowl, mix chickpea flour, cornmeal, sugar, baking powder and soda, and salt. Whisk in water, oil, and vinegar. Pour into prepared pan and bake for 15–20 minutes, until a toothpick inserted in the center comes out clean.