Learn how to make a delicious, hearty vegan chili with cornbread — a comforting, protein-packed meal that’s perfect for cozy nights. This recipe is easy, flavorful, and pairs perfectly with golden, fluffy cornbread!
A Comforting Bowl of Goodness: Hearty Vegan Chili with Cornbread
Nothing beats a warm bowl of chili on a chilly evening, especially when paired with golden, crumbly cornbread fresh from the oven. Whether you’re fully plant-based or simply looking to add more meatless meals to your rotation, this hearty vegan chili with cornbread is a satisfying option. It’s rich, protein-packed, and loaded with wholesome ingredients that nourish your body and soul.
In this blog post, we’ll walk you through the step-by-step process of making this comforting dish — from the robust, smoky chili to the perfectly moist and slightly sweet cornbread.
Let’s dive in!
Why You’ll Love This Vegan Chili and Cornbread Combo
This dish isn’t just delicious; it’s also incredibly easy to make and packed with nutrients. Here’s why it’s a must-try:
• Plant-Based Protein Power: Beans, lentils, and veggies make this chili filling and satisfying.
• Budget-Friendly & Simple: Minimal ingredients, maximum flavor — all without breaking the bank.
• Perfect for Meal Prep: Chili gets even better the next day, making it a great make-ahead meal.
• Crowd-Pleasing Comfort Food: Even non-vegans will love this dish’s rich, savory flavors.
Ingredients for Hearty Vegan Chili
Gather these simple, wholesome ingredients to create a flavorful chili:
Vegetables & Aromatics:
• 1 tbsp olive oil (or water for oil-free cooking)
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, diced
• 2 carrots, chopped
• 2 celery stalks, diced
Beans & Protein:
• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 cup cooked lentils (optional, for extra heartiness)
Tomatoes & Broth:
• 1 can crushed tomatoes
• 2 tbsp tomato paste
• 3 cups vegetable broth
Spices & Seasonings:
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp oregano
• Salt and pepper to taste
How to Make the Hearty Vegan Chili
Step 1: Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, carrots, and celery. Sauté for about 5 minutes, until the vegetables are soft and fragrant.
Step 2: Add the Spices
Sprinkle in the chili powder, cumin, smoked paprika, and oregano. Stir well, letting the spices toast for about 30 seconds to release their aroma.
Step 3: Simmer the Chili
Add the crushed tomatoes, tomato paste, and vegetable broth. Bring to a gentle boil, then reduce the heat and let the chili simmer for 30 minutes, stirring occasionally.
Step 4: Add the Beans
Stir in the black beans, kidney beans, and cooked lentils (if using). Let the chili simmer for another 15 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Fluffy Vegan Cornbread Recipe
No chili is complete without a side of cornbread! This easy vegan cornbread is light, fluffy, and perfectly complements the chili’s bold flavors.
Ingredients:
• 1 cup cornmeal
• 1 cup flour (or gluten-free flour blend)
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup plant-based milk (like almond or oat milk)
• ¼ cup maple syrup (or sugar)
• ¼ cup applesauce (or melted vegan butter)
Instructions:
• Preheat the Oven: Set your oven to 375°F (190°C). Grease an 8×8-inch baking dish.
• Mix the Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
• Add the Wet Ingredients: Pour in the plant-based milk, maple syrup, and applesauce. Stir until just combined (avoid overmixing).
• Bake: Pour the batter into the greased baking dish and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool & Slice: Let the cornbread cool for 5 minutes before slicing.
Tips for the Best Vegan Chili and Cornbread
• Customize Your Chili: Add sweet potatoes, zucchini, or mushrooms for extra texture.
• Spice It Up: Love heat? Add diced jalapeños or a dash of cayenne pepper.
• Storage & Meal Prep: Store leftover chili in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Cornbread stays fresh for 2-3 days at room temperature.
Serve & Enjoy!
Ladle your hearty vegan chili into bowls, top with fresh cilantro, avocado slices, and a squeeze of lime. Serve with warm slices of vegan cornbread for the ultimate cozy meal. Whether you’re feeding your family, meal prepping for the week, or hosting a gathering, this combo is a guaranteed hit!
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