Breads/Cupcakes/Muffins Mains Recipes Sides Soups

Lentil Chili With Vegan Cornbread

Lentil Chili and Vegan Cornbread

Lentil Chili With Vegan Cornbread
Prep time: 
Cook time: 
Total time: 
Serves: 5-7
  • Lentil Chili
    1 cup diced white onion
    2 tbsp minced garlic
    1 medium red bell pepper, diced
    1 tbsp olive oil
    4 cups low-sodium chicken broth
    1½ cup cooked lentils
    1 can diced tomatoes, no salt added
    1 can white beans, rinsed and drained
    1 can kidney beans, rinsed and drained
    1 cup corn
    2 tsp chili powder (less if you don't like it too spicy)
    2 tsp cumin
    1 tsp oregano
    1/2 tsp sea salt
  • Vegan Cornbread
    3/4 cup unsweetened almond milk
    1/2 tbsp Apple cider vinegar
    1.5 cup cornmeal
    3/4 cup whole wheat flour
    1/4 cup maple syrup
    1/4 cup coconut oil
    1/2 tsp sea salt
  1. Chili: In a large pot, sautรฉ onion, bell pepper and minced garlic in olive oil for 5-7 min. Add in chicken broth and the rest of the ingredients and bring to a boil. Reduce heat and let simmer for 30 minutes to allow flavors to combine.
  2. Top lentil chili with diced avocado and chopped green onion.
  3. Cornbread: Whisk together Apple cider vinegar and milk, then add maple syrup and melted coconut oil to whisk another 2 minutes. In a large bowl, sift together dry ingredients, then slowly mix in to wet ingredients, stirring thoroughly
  4. Bake at 350 degrees F for 30-35 min.


Join my newsletter!

Subscribe to get the blog's latest content and nutrition information by email.

Powered by ConvertKit

You Might Also Like

No Comments

Leave a Reply

Rate this recipe: