Vegan Vegetable Chili with Cornbread

Nothing better than a hot and spicy vegan vegetable chili with cornbread cooked on top of it, in the winter months (or in any season), especially when there is snow storm coming up! I really love this chili! This is a simple recipe, so I added some onions and garlic, and carrots; I find very strange that it is no onions and garlic in the recipe, but nonetheless it is delicious!

Vegan Vegetable Chili with Cornbread

The cornmeal biscuits were the best part! What a brilliant idea! They cooked perfectly and were moist and crunchy at the same time. It was so hard not to have thirds! I planned to have this chili with rice, but because I am cutting on my carb consumption at night (and I shouldn’t have biscuits, but oh well!) I decided to skip it.   Also, I couldn’t find any vegan cheese on my local market so I omit it; but some sprinkle of nutritional yeast was all I needed. Next time I am changing the veggies and adding homemade sour cream and lots of cilantro! YUM!

VEGAN VEGETABLE CHILI WITH CORNBREAD

ingredients

• 1 head cauliflower, cut into small florets
• 1 poblano chile pepper, seeded and diced
• 4 scallions, roughly chopped, plus more for topping
• 3 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• sea salt to taste
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon packed light brown sugar
• 2 teaspoons baking powder
• 1 tablespoon cold unsalted vegan butter, cubed
• 2/3 cup shredded vegan cheese (optional)
• 2 cups cooked black beans, plus 1/2 cup of the cooking liquid (or 1 15-ounce can, undrained)
• 1 8-ounce can tomato sauce
• 1 1/4 cups frozen fire-roasted corn, thawed
• 1 1/2 cups low-sodium vegetable broth

Instructions

1. Preheat the broiler. Toss the cauliflower, poblano, and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until vegetables are browned around the edges, 7 to 10 minutes.
2. Meanwhile, make the biscuits: whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup vegan cheese with a fork until combined.
3. Remove the baking sheet from the broiler and preheat the oven to 475°. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
4. Bake until the chili starts bubbling and the biscuits are golden and cooked through 25 to 30 minutes. Sprinkle with scallions.

Print

Vegan Vegetable Chili with Cornbread

Course Main Course

Cuisine American

Keyword Beans, Chili, Cornbread, Stew, Vegan, Vegetables

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 4 servings

Ingredients

• 1 head cauliflower, cut into small florets
• 1 poblano chile pepper, seeded and diced
• 4 scallions, roughly chopped, plus more for topping
• 3 tablespoons vegetable oil
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• sea salt to taste
• 3/4 cup cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon packed light brown sugar
• 2 teaspoons baking powder
• 1 tablespoon cold unsalted vegan butter, cubed
• 2/3 cup shredded vegan cheese (optional)
• 2 cups cooked black beans, plus 1/2 cup of the cooking liquid (or 1 15-ounce can, undrained)
• 1 8-ounce can tomato sauce
• 1 1/4 cups frozen fire-roasted corn, thawed
• 1 1/2 cups low-sodium vegetable broth

Instructions

1. Preheat the broiler. Toss the cauliflower, poblano, and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until vegetables are browned around the edges, 7 to 10 minutes.

2. Meanwhile, make the biscuits: whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup vegan cheese with a fork until combined.

3. Remove the baking sheet from the broiler and preheat the oven to 475°. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.

4. Bake until the chili starts bubbling and the biscuits are golden and cooked through 25 to 30 minutes. Sprinkle with scallions.

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