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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.