Chili and Cornbread

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Who doesn’t love a good bowl of chili with cornbread? It’s one of those meals that you can make a variety of ways depending on what you have or preferences, which I love. I will switch up the ingredients sometimes, but this is my standard chili recipe. Another part of this you can switch up is the cornbread. I cheat and use Trader Joe’s cornbread mix and just make it vegan. It’s easy, delicious, and tastes just as good as homemade cornbread in my opinion. Please don’t @ me. They have pieces of corn in the mix which I love, and you can add green chile or jalapenos to it if you wanted to kick up the heat. This mix is the easy to make vegan but swapping the egg for flax egg and cashew milk for dairy milk. For the oil, you can use any kind other than olive oil because of it has a strong taste.

This such a great meal for you, even if you don’t want to use the cornbread. The chili is packed with protein, fiber, iron, magnesium, potassium, zinc, and folate so it is good for you and amazing tasting. This is a great set it and forget it meal in a pot or crock pot. I like to let it simmer for at least an hour so everything can marry together. I use 505 Southwestern Hatch green chile for this, but you can use TJ’s Hatch chile salsa if you can’t get your hands on theirs when you need it. Be careful not to get the temp too high so the beans don’t get mushy on you. This is also a great meal for leftovers because it seems to get better with time. They last for up to a week in a sealed container.

What is your favorite chili recipe? Do you eat it with cornbread, crackers, tortilla, or the Midwest style with a cinnamon roll? All ways are tasty but, in the end, I always land back on the cornbread. I think it’s because that’s how we always had it as kids. My mother had a cornbread baking sheet where you made the bread into little ears of corn. I always thought that was so cute and think of that every time I make cornbread.

Let me know in the comments below what you think of this recipe and if you end up making it. Don’t forget to subscribe to my weekly newsletter so you don’t miss out on recipes like this one.

Thanks for reading,

Jessica

Chili and Cornbread

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Yield: 6-8

Author: Jessica Morton

Prep time: 30 MinCook time: 1 H & 20 MTotal time: 1 H & 50 M

Ingredients

Chili Ingredients

• 1 medium red onion, diced
• 7 cloves of garlic (depending on size)
• 2 TBSP olive oil
• 1 15 ounce can of organic black beans
• 1 15 ounce can of organic pinto beans
• 1 15 ounce can of organic kidney beans
• 1 16 ounce bag of Trader Joe’s frozen fire roasted corn
• 2 14.5 ounce cans of TJ’s Organic Diced and Fire Roasted Tomatoes (with or without green chile is fine)
• 8 ounces of Hatch green chile (if you can’t find green chile, you can use TJ’s Hatch green chile salsa)
• 6 ounces of TJ’s Beefless crumbles
• 6 ounces of TJ’s Soy Chorizo (you can sub out whatever vegan meat protein you want, or add more beans if you don’t want to use vegan meat subs)
• 1 TBSP Cholula hot sauce
• 3 TBSP chili powder (to taste)
• 2 TSP ground cumin
• 1 TSP TJ’s Mushroom Umami seasoning (optional)
• 1 TSP garlic powder
• 1 TSP TJ’s Chile Lime seasoning
• 1 TSP smoked paprika
• ¼ TSP cayenne pepper
• 1 cup water or vegetable stock
• Salt and pepper to taste
• A couple of cracks at the TJ’s South African Smoked Seasoning blend grinder (optional)

Cornbread Ingredients

• 1 15 ounce box of Trader Joe’s cornbread mix
• 1 flax egg (1 TBSP flaxseed meal+2 ½ TBSP water)
• ½ cup oil (any tame flavored oil will work, other than olive oil. Safflower, Sunflower, Canola, and Vegetable oils will all work)
• ¾ cup of non-dairy milk (I like oat, cashew, hemp, or soy milk for this, but any will do)

Optional Toppings

• Vegan sour cream (I like Kite Hill and Violife, and Miyoko’s
• Shredded vegan cheddar cheese (I like Violife shreds)
• Green onions/chives
• Cilantro
• Diced tomatoes
• Lime wedges

Instructions

1. Open, drain, and rinse all the beans together and set aside. Drain the diced tomatoes and green chile and set aside. Add the olive oil to a large pot/Dutch oven on medium heat. Dice the onion and garlic and add to pot. Stir occasionally for a couple of minutes while the onion softens. Add the remaining chili ingredients and adjust the seasoning to you taste. Cover and simmer on low, stirring occasionally. Simmer for a minimum of 30 minutes to let the flavors marry together some.
2. While the chili simmers, preheat the oven to 350 degrees. Make the flax egg by mixing the flax and water together and mix well in a medium bowl. Let sit for 3-5 minutes, stirring occasionally to make sure it is equally mixed and is thick like an egg. The longer you wait, the thicker it will get. Once the flax egg is ready, add the oil and milk and whisk well together. Mix in the cornbread mix with the wet ingredients and make sure not to over mix. I like to let this sit in the bowl for a couple of minutes on the counter, so the batter rises some. While that is resting on the counter, grease an 8x8x2 pan. Bake for 30-40 minutes until a knife comes out clean when inserted in the center.
3. While the cornbread and chili are cooking, prep all the toppings and lay them out for everyone to pick from. I like to rub a pat of vegan butter on the top of the cornbread as soon as it comes out of the oven, melting the butter. This is optional. Cut up the cornbread into equal squares depending on how big you want to make the cornbread. Top cornbread with chili and top the chili with whatever toppings you have on hand.
4. Enjoy!! 

Notes:

Serves 6-8 and can be kept in a sealed container in the fridge for up to a week. Cornbread can be kept on the counter or pantry in a sealed container for up to a week.

Times vary depending on how long you simmer the chili for.

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