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 baking soda; 2 teaspoons baking powder; avocado slices; diced scallions; fresh cilantro; 1 teaspoon sea salt; 1½ cups water; 2 tablespoons extra-virgin olive oil, plus extra for pan; 1 tablespoon apple cider vinegar; 2 tablespoons extra-virgin olive oil; 2 teaspoons sea salt; ¾ cup water; 2 onions, chopped; 1 tablespoon evaporated cane sugar or coconut sugar; 3 cloves garlic, minced; 1 cup chickpea flour; 1 tablespoon chili powder; 1 cup fine cornmeal, plus extra for pan; 1 teaspoon dried oregano; 2 tablespoons lime juice; 1 (28-ounce) can whole tomatoes; 1 teaspoon smoked paprika; 1 (5.5-ounce) can tomato paste; 1 teaspoon coriander seed; 1 bell pepper, seeded and chopped into 1-inch cubes; 1 (8-ounce) package tempeh, crumbled

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
Central America
Vegan
Gluten-free

Ingredients

Method