Lentil Chili With Vegan Cornbread
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5 -7
Ingredients
Lentil Chili
- 1 cup diced white onion
- 2 tbsp minced garlic
- 1 red bell pepper, diced
- 1 tbsp olive oil
- 4 cups low sodium chicken broth
- 1.5 cup cooked lentils
- 1 can diced tomatoes, no salt added
- 1 can white beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 cup corn
- 2 tsp chili powder (less if you don't prefer spicy)
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp salt
Vegan Cornbread
- 3/4 cup unsweetened almond milk
- 1/2 tbsp 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
Instructions
- 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 cornbread at 350 degrees F for 30-35 min.