Vegan Chili Topped with Cornbread

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Today’s post is sponsored by CorningWare! We’re cooking up some winter comfort food in a pair of their Meal Mugs.

Although racking my brain for a enjoyable individually portioned recipe I kept circling back to pot pies. Pot pies pot pies pot pies. Because I posted the recipe for my vegetable biscuit-topped pot pie last month I necessary to give the ol’ pot pie a twist.

In the finish I landed on this hearty vegan chili topped with cornbread. It’s kinda pot pie-esque but I don’t think I’d truly phone it a pot pie, ya know?

Before going veg at the tender age of 13, I loved Tim Horton’s chili and I often went for the bread bowl (a correct carb-lover by way of and via.) This chili is a minor Tim Hortons-esque, the base ingredients are red kidney beans, tomatoes, vegan “beef” crumbles, mushrooms, green pepper, carrot, celery, onion, and garlic. This chili is the epitome of hearty, meaty, satiating chili – it’s exactly the recipe I’d want to serve to a vegan-foods-adverse -omnivore . If you’re not a fan of vegan “meats” just depart it out and add an added 1/two cup each of kidney beans and mushrooms.

The Meal Mugs come in when the chili is ready. Divide the chili between 2 Meal Mugs, prime with cornbread batter and bake for 35 minutes at 350F. Freshly baked cornbread AND piping sizzling chili all in one particular big satisfied mug. Perfection.

These mugs are wonderful and roomy (591ml) creating them ideal for huge, cold-day-sized-servings of chili (or scorching chocolate, tea, coffee, soup, you identify it!). They’re made of sturdy, non-porous stoneware (meaning they won’t stain or soak up flavours or food smells.) They’re risk-free to be utilized in your oven, microwave, freezer, and dishwasher. The vented lids are BPA free of charge and microwave and best rack dishwasher protected.

This recipe makes ample for 2 genuinely hungry men and women and scales up very easily if you want to serve much more men and women. It’s freezer-pleasant also!

Canadians can find CorningWare Meal Mugs at Walmart, Loblaws, Property Outfitters, London Medicines, CorningWare.com, ShopWorldKitchen.com, and Amazon.ca.

This submit is sponsored by CorningWare.
An added large “Thank you” to CorningWare for the lovely Pyrex bowl proven in the cornbread batter photos!

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Vegan Chili Topped with Cornbread

Prep 25 minutes

Cook 70 minutes

Total 95 minutes

Servings two hungry individuals

A hearty meatless Tim Hortons-style chili topped with cornbread. This recipe can simply be scaled up to serve far more people.

Ingredients

Chili

• 1 ½ tbsp olive oil
• 1/3 cup chopped red onion
• 1/3 cup chopped carrot
• ¼ cup chopped celery
• ¼ cup chopped green pepper
• 2 cloves minced garlic
• ¾ cup sliced button mushrooms
• one tbsp chili powder
• ¼ tsp salt
• one cup cooked kidney beans
• one cup diced, drained, canned tomatoes
• ¾ vegan “beef” crumbles (I advocate Gardein’s Beefless Crumbles)
• one ½ cups vegetable broth
• one ½ cups water

Cornbread

• two/three cup unsweetened soy milk
• one/three cup + one tbsp cornmeal
• one tsp ground flax seed
• two ½ tbsp sugar
• 2 tbsp + ½ tsp vegetable oil (I utilised canola)
• ½ cup unbleached  flour
• 1 tsp baking powder
• ¼ tsp salt

Directions

Chili

1. In a medium saucepan, heat olive oil more than medium-substantial heat. Include red onion, carrot, celery, green pepper and garlic. Cook until onion appears translucent, about five minutes.
2. Include mushrooms, chili powder and salt. Cook right up until mushrooms commence to soften, about two minutes.
3. Preheat oven to 350°F.
4. Include kidney beans, tomatoes, "beef" crumbles, vegetable broth, and water. Turn heat to medium and simmer for 35 minutes. Taste and change seasoning.
5. Prepare cornbread batter.
6. Divide chili between two Meal Mugs. Leading with cornbread batter and bake for 35-40 minutes or until finally a toothpick inserted in the center comes out clean. Let sit for five minutes just before serving (mug will nevertheless be hot!)

Cornbread

1. Mix soy milk, cornmeal, ground flax seed and sugar. Set aside for 10 minutes.
2. In a medium bowl, mix flour (refer to Notes for greatest benefits with measuring flour), baking powder, and salt.
3. Include soy milk/cornmeal mixture to dry ingredients and mix effectively. 
4. Baking directions: Top chili with cornbread batter and bake for 35-forty minutes or right up until a toothpick inserted in the center comes out clean. Let sit for five minutes prior to serving. Microwave instructions: Prime chili with cornbread batter and microwave on large for 4-5 minutes or till a toothpick inserted in the center comes out clean. Allow sit for 5 minutes prior to serving.

Recipe Notes

For best benefits, make confident to measure your flour accurately! How to Measure Flour

Courses Lunch, Dinner, Principal Program

Cuisine Vegan

Read More About Gluten-Free Recipes At NaturallyCurvy.com