Are you looking for a delicious and healthy vegan and gluten-free meal that will satisfy your cravings for comfort food? Look no further! This vegan and gluten-free chili with cornbread is the perfect combination of flavors and textures, and it’s sure to become a new family favorite.
What is Chili?
Chili is a hearty and flavorful dish that originated in the southwestern United States and is now enjoyed by people all around the world. It typically consists of beans, vegetables, and spices, all simmered together in a savory tomato-based sauce. Chili is a staple of many cultures, and it’s a popular choice for potlucks, game days, and other gatherings.
What is Cornbread?
Cornbread is a type of bread made from cornmeal, flour, and other ingredients such as milk and eggs. It’s a staple of many cuisines, including Southern and Native American, and it’s often served as a side dish or used to soak up stews and soups. Cornbread is known for its moist and crumbly texture, as well as its sweet and slightly nutty flavor.
Chili and cornbread have a long and rich history in American cuisine, and they remain popular to this day. Chili is often associated with the cowboy and pioneer cultures of the Old West, and it’s a staple of Texas and Southwestern cuisine. Cornbread, on the other hand, has been a part of Native American and Southern cuisine for centuries, and it’s a beloved side dish in many parts of the country.
Vegan and Gluten-Free Chili with Cornbread Recipe
- 1 cup uncooked kidney beans
- 1 cup uncooked black beans
- 1 cup uncooked pinto beans
- 1 cup uncooked lentils
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups tomato sauce
- 1 cup water
- 1 cup corn kernels
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For the cornbread:
- 1 cup cornmeal
- 1 cup gluten-free flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened almond milk
- 1/4 cup agave nectar
- 2 tablespoons vegetable oil
- Rinse and sort the beans, then place them in a large pot with enough water to cover them by about 2 inches. Bring the water to a boil, then reduce the heat to low and simmer the beans for 1-2 hours, or until they are tender.
- While the beans are cooking, heat a large pan over medium heat and add the onion, garlic, and bell peppers. Sauté until the vegetables are soft, about 5-7 minutes.
- Add the tomato sauce, water, corn, chili powder, cumin, paprika, salt, and pepper to the pan and stir to combine. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes.
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk together the cornmeal, flour, baking powder, and salt. Add the almond milk, agave nectar, and vegetable oil and stir until just combined.
- Pour the batter into a greased 9×9-inch baking pan and bake for 25-30 minutes, or until the cornbread is golden
- When the beans and chili are finished cooking, drain off any excess water and stir the beans into the chili mixture.
- Serve the vegan and gluten-free chili with cornbread on the side, or crumble the cornbread over the top of the chili for a delicious and satisfying meal.
This vegan and gluten-free chili with cornbread is a hearty and flavorful meal that will satisfy your cravings for comfort food. With a rich and savory tomato-based sauce and a variety of beans and vegetables, this chili is packed with nutrients and protein. The cornbread adds a sweet and slightly nutty flavor and a moist and crumbly texture that pairs perfectly with the chili. Whether you’re a vegan or just looking for a healthy and delicious meal, this vegan and gluten-free chili with cornbread is sure to become a new family favorite.
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