Chili and Cornbread

If we are going to succeed at this whole plant-based stuff, I’m gonna need to find some comfort foods that my family will eat and I won’t hear too much complaining about.

Enter Chili and Cornbread.


Vegan Chili

Recipe adapted from Rx4Foodies

2 tablespoons extra virgin olive oil
1 small yellow onions, diced
1 red bell peppers, seeded and diced
4 large garlic cloves, minced
2 large jalapeno peppers, minced (I left out both types of peppers, both for expense reasons and because I didn’t want it too spicy for the fam)
1 large serrano pepper, minced
12 ounces textured vegetable protein (aka, Bob’s Red Mill)
1 cups water
1 cans (28 ounces each) diced tomatoes
1 cans (15 ounces each) red kidney beans, drained
1 can (15 ounce) black beans, drained
3 medium sized fresh tomatoes, chopped
1.5 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon ground cayenne pepper
Salt and freshly ground black pepper to taste

In a large dutch oven, heat the extra virgin olive oil over medium high heat. Add the garlic and onions, and saute for five minutes or until the onions are translucent.

Add the textured vegetable protein and water, cook for 5 minutes, while stirring occasionally. Add the remaining ingredients and cook for another five minutes. Reduce the heat to a medium to medium-low (depending on your burners), and let it “stew”, stirring occasionally, for about 20 minutes (or until the bell peppers are tender).

Remove from heat and serve with your favorite toppings!

Vegan Cornbread

(slightly adapted from Food)

2 tablespoons ground flax seeds
6 tablespoons water
1/2 cup all purpose flour
1.5 cups cornmeal
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoon table salt
1 cup almond milk
1/2 cup canned corn, drained
1/4 cup canola oil

Preheat oven to 425 degrees F.

Spray an 8- or 9-inch pie tin with cooking spray.

In a small saucepan, bring water to a boil. Add the ground flax seeds, reduce the heat to medium low and simmer until the flax seed-water mixture thickens, about 3 minutes. Stir occasionally. Turn heat off and set aside.

In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat until just smooth, but do not overbeat.

Pour into prepared baking pan, and bake for about 20 to 25 minutes, or until a toothpick comes out clean.

Allow to cool for about 5 minutes, cut into wedges, and serve.


This was rather moist for an eggless baked good! I was so excited! I drizzled some honey over the top, and though it was a bit crumbly, my whole family enjoyed it! FTW.

Everyone ate their share, and even the Hubby had a clean bowl at the end of dinner! He said “knowing that it’s chili makes me think there’s meat, but I’m not missing it”.


One thought on “Chili and Cornbread

  1. Pingback: Plant-Based Menu #3: Company’s Coming! | My Daily Bread Crumbs

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