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 (28-ounce) can whole tomatoes; 2 tablespoons lime juice; 1 cup fine cornmeal, plus extra for pan; 1 tablespoon evaporated cane sugar or coconut sugar; 2 teaspoons baking powder; 1 (8-ounce) package tempeh, crumbled; ¾ cup water; 1 cup chickpea flour; avocado slices; 1 tablespoon apple cider vinegar; fresh cilantro; diced scallions; 1 teaspoon sea salt; 1 teaspoon baking soda; 2 tablespoons extra-virgin olive oil, plus extra for pan; 1½ cups water; 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; 2 tablespoons extra-virgin olive oil; 2 onions, chopped

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
Central America

Ingredients

Method