Name: Lentil Chili With Vegan Cornbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 5 -7
Ingredients: 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; 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

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Lentil Chili With Vegan Cornbread

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 5 -7

Author Rachael DeVaux

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.