This bean-and-lentil chili with cornbread suits an autumn supper or a winter gathering. The chili uses fully cooked canned beans, while the lentils simmer directly in the tomato sauce. The cornbread is made separately while the pot cooks, so you can serve both together without handling several kinds of dried beans.
6 servings with 6 cornbread pieces · Prep: 20 minutes · Cook/bake: about 55 minutes · Rest/chill: 10 minutes · Total: about 85 minutes
Ingredients
- 1 tbsp vegetable oil for the chili
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can kidney beans (400 g / 14 oz), drained and rinsed, about 240 g drained
- 1 can black beans (400 g / 14 oz), drained and rinsed, about 240 g drained
- 1 can pinto beans (400 g / 14 oz), drained and rinsed, about 240 g drained
- 100 g (½ cup) dried brown or green lentils, rinsed
- 500 g (about 2 cups) plain tomato passata
- 600 ml (2½ cups) gluten-free vegetable broth, plus more if needed
- 150 g (1 cup) corn kernels
- 1 tbsp mild chili powder blend, not pure hot chili
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 150 g (about 1 cup) fine gluten-free cornmeal for the cornbread
- 120 g (about 1 cup) gluten-free all-purpose baking blend containing xanthan gum
- 2 tsp gluten-free baking powder
- ½ tsp fine salt for the cornbread
- 1 tbsp ground flaxseed mixed with 3 tbsp water
- 240 ml (1 cup) unsweetened almond milk
- 60 ml (¼ cup) agave syrup
- 45 ml (3 tbsp) vegetable oil for the cornbread, plus a little for greasing
Instructions
- Heat the oven to 200°C / 400°F. Grease and line a 20 cm (8-inch) square baking tin. Mix the ground flaxseed with its 3 tablespoons water and leave for 10 minutes while starting the chili.
- Heat the chili oil in a large pot. Cook the onion and peppers for 6–8 minutes over medium heat, then stir in the garlic, chili powder blend, cumin and paprika for 30 seconds.
- Add the lentils, passata and broth. Bring to a boil, then reduce to a gentle simmer and cook, partly covered, for 25–35 minutes, until the lentils are tender. Stir occasionally and add broth or water if it becomes too thick.
- Meanwhile, whisk the cornmeal, baking blend, baking powder and cornbread salt in a bowl. In another bowl mix the almond milk, agave syrup, cornbread oil and thickened flax mixture. Stir wet into dry just until combined, spread in the prepared tin and bake for 25–30 minutes, until golden and a skewer comes out without wet batter.
- When the lentils are tender, stir the three drained canned beans and corn into the chili. Simmer for a further 8–10 minutes until piping hot, then season with salt and pepper.
- Rest the cornbread in its tin for 10 minutes before cutting into 6 pieces. Serve alongside the chili.
Use cooked beans and give the lentils time
The bean quantities here refer to canned, already cooked beans, not dried beans. Do not substitute uncooked kidney beans directly into the chili; they require their own soaking and boiling process. Lentil cooking time varies, especially in tomato sauce, so check tenderness and extend the simmer if needed. The chili should be thick but still spoonable.
Contains almonds; check the flour blend and other ingredients for additional allergens and gluten-free labeling. Cool leftovers promptly in shallow containers, refrigerate within 2 hours, and reheat chili thoroughly to 74°C / 165°F.
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