Vegan Chili with Cornbread Topping

Name: Vegan Chili with Cornbread Topping
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Ingredients: 400 g Kidney beans; 400 g black beans; 800 g diced tomatoes; 300 g corn; 150 g onion; 15 g garlic; 200 g bell peppers; 20 g chili powder; 10 g cumin; 5 g smoked paprika; 250 ml vegetable broth; 30 ml olive oil; 150 g cornmeal; 100 g flour (gluten-free); 10 g baking powder; 20 ml maple syrup; 150 ml plant-based milk

A rich and spicy vegan chili topped with a savory cornbread crust. Perfect for a hearty and satisfying meal that can be easily batch-cooked.

Total: 1 h 20 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 585
Protein: 18 g
Fat: 12 g
Carbs: 105 g

Ingredients

for 4 servings

Kidney beans400 g
black beans400 g
diced tomatoes800 g
corn300 g
onion150 g
garlic15 g
bell peppers200 g
chili powder20 g
cumin10 g
smoked paprika5 g
vegetable broth250 ml
olive oil30 ml
cornmeal150 g
flour (gluten-free)100 g
baking powder10 g
maple syrup20 ml
plant-based milk150 ml

Method

5 steps

Heat olive oil in a large oven-safe pot and sauté chopped onion, garlic, and bell peppers until softened.
Stir in kidney beans, black beans, diced tomatoes, corn, chili powder, cumin, smoked paprika, and vegetable broth. Simmer for 20 minutes.
In a bowl, whisk together cornmeal, flour, baking powder, maple syrup, and plant-based milk to create the cornbread batter.
Spread the cornbread batter evenly over the chili mixture.
Bake in a preheated oven at 200C for 25 minutes until the topping is golden brown.