Lentil Chili With Vegan Cornbread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 -7
- Lentil Chili1 cup diced white onion2 tbsp minced garlic1 medium red bell pepper diced1 tbsp olive oil4 cups low-sodium chicken broth1 1/2 cup cooked lentils1 can diced tomatoes, no salt added1 can white beans, rinsed and drained1 can kidney beans, rinsed and drained1 cup corn2 tsp chili powder (less if you don't like it too spicy)2 tsp cumin1 tsp oregano1/2 tsp sea salt
- Vegan Cornbread3/4 cup unsweetened almond milk1/2 tbsp Apple cider vinegar1.5 cup cornmeal3/4 cup whole wheat flour1/4 cup maple syrup1/4 cup coconut oil1/2 tsp sea salt
Chili: In a large pot, sauté 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.
Top lentil chili with diced avocado and chopped green onion.
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
Bake at 350 degrees F for 30-35 min.