Chili Con Veggie with Cornbread

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