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Protein-packed vegan chili with warm cornbread - the perfect comfort food, perfectly spiced!
A rich and hearty plant-based chili packed with three kinds of beans, lentils, and smoky spices. This comforting one-pot meal is perfect for a cozy weeknight dinner and is loaded with flavor and fiber.
Serving size: 1 serving
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 serving
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Protein-packed vegan chili with warm cornbread - the perfect comfort food, perfectly spiced!
This american dish is perfect for dinner. With 1019.88 calories and 53.489999999999995g of protein per serving, it's a nutritious choice for your meal plan.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, bell pepper, and celery. Sauté, stirring occasionally, until the vegetables have softened, about 6-8 minutes.
Add the minced garlic and cook for 1 minute more until fragrant. Add the finely chopped mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. This step adds a meaty texture.
Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cocoa powder, and cayenne pepper. Cook for 1 minute, stirring constantly, to 'bloom' the spices and deepen their flavor.
Pour in the crushed tomatoes, vegetable broth, rinsed lentils, tamari, and optional maple syrup. Season with salt and pepper. Stir well, scraping any flavorful bits from the bottom of the pot.
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.
Add the rinsed and drained kidney beans, black beans, and pinto beans to the pot. Stir to combine and continue to simmer, uncovered, for another 10-15 minutes. This allows the flavors to meld and the chili to thicken.
Remove the pot from the heat. Stir in the fresh lime juice to brighten the flavors. Taste and adjust the seasoning with more salt, pepper, or a pinch of cayenne if desired. Let it rest for 5-10 minutes before serving.
Ladle the chili into bowls and garnish with fresh cilantro. Serve hot with your favorite toppings like avocado, vegan sour cream, or crushed tortilla chips.
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
