Are you looking for a satisfying and wholesome meal that’s perfect for chilly evenings? Vegan chili with cornbread is a popular and delicious option that’s easy to make and packed with nutrients. In this article, we’ll explore the benefits of vegan chili and cornbread, as well as provide a step-by-step recipe for making this savory dish.
Why Choose Vegan Chili and Cornbread?
Health Benefits of Vegan Chili
Vegan chili is a dish that’s made without any animal products, making it a popular option among those who follow a vegan or plant-based diet. Not only is it environmentally friendly, but vegan chili is also packed with nutrients that promote good health.
Some of the key health benefits of vegan chili include:
- High in fiber: Beans and vegetables are key ingredients in vegan chili, which means it’s a great source of dietary fiber. Fiber helps keep you feeling full and can aid in digestion.
- Low in fat: By using plant-based proteins instead of animal products, vegan chili is naturally low in fat. This makes it a great option for those who are watching their calorie intake or trying to lose weight.
- Rich in vitamins and minerals: The beans and vegetables in vegan chili are a great source of vitamins and minerals such as potassium, vitamin C, and folate.
Health Benefits of Cornbread
Cornbread is a classic Southern dish that’s often served alongside chili. While it may not be the healthiest option on its own, there are some benefits to adding cornbread to your meal.
Some of the key health benefits of cornbread include:
- Rich in fiber: Cornmeal, the main ingredient in cornbread, is high in fiber which helps promote digestive health and can help lower cholesterol levels.
- Gluten-free: If you’re sensitive to gluten, cornbread is a great option as it’s naturally gluten-free.
- Good source of iron: Cornmeal is a good source of iron, which is important for maintaining healthy red blood cells.
Vegan Chili with Cornbread Recipe
Now that we’ve covered the benefits of vegan chili and cornbread, let’s get to the recipe! Here’s what you’ll need:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped
- 2 cans black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened plant-based milk
- 1/4 cup vegetable oil
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the bell peppers and sauté for another 5 minutes, until they begin to soften.
- Add the black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper to the pot and stir to combine.
- Bring the chili to a simmer and let cook for 15-20 minutes, until the vegetables are tender and the flavors have melded together
- Taste and adjust seasoning as needed. Serve hot with cornbread.
- Preheat the oven to 400°F and grease a 9×9 inch baking dish.
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the plant-based milk, vegetable oil, and flax egg.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the batter into the prepared baking dish and bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Let the cornbread cool for a few minutes before slicing and serving alongside the vegan chili.
Tips for Making the Best Vegan Chili with Cornbread
- Use a mix of beans: By using different types of beans, you’ll add more texture and flavor to your vegan chili.
- Don’t skimp on the spices: The chili powder, cumin, and smoked paprika are key to giving the chili its rich and savory flavor.
- Make the cornbread ahead of time: If you’re short on time, you can make the cornbread a day or two ahead of time and reheat it in the oven before serving.
Vegan chili with cornbread is a delicious and nutritious meal that’s perfect for any occasion. Packed with fiber, vitamins, and minerals, this dish is not only good for you, but also good for the planet. With our easy-to-follow recipe and tips for making the best vegan chili and cornbread, you’ll be able to create a hearty and healthy meal that everyone will love.
Can I use a different type of bean in the vegan chili?
- Yes, you can use any type of bean you prefer, such as pinto beans, navy beans, or chickpeas.
Can I use a different type of flour in the cornbread?
- Yes, you can use any type of flour you prefer, such as whole wheat flour or gluten-free flour.
Can I make the vegan chili and cornbread in advance?
- Yes, you can make both the chili and cornbread ahead of time and reheat them in the oven before serving.
Can I make the vegan chili without oil?
- Yes, you can omit the olive oil and sauté the vegetables in vegetable broth or water instead.
Can I make the cornbread without sugar?
- Yes, you can omit the sugar or use a natural sweetener such as maple syrup or honey.