One pot chili with cornbread dumplings.
This was one of those recipes I make then realize I forgot the obligatory corn bread side dish kinda night/dinner. I shared this on my Instastories and my phone blew up with notifications. BLEW the freak up! So I grabbed my camera and started shooting what pictures I can (the only downside to fall and the sun setting earlier and earlier). Sorry for the lack of step-by-step pictures I normally take. I wanted to get what I could & get this recipe posted asap.
You can make whatever chili recipe you love and add these little cornbread dumplings right before serving. I’ll share my chili recipe (always morphing to what I have on hand). Chili, in general, is a very forgiving dish and the cornbread just elevates the whole thing. I hope you enjoy as much as we do and hey, one pot dish for the win.
- 2 tablespoons of neutral oil (I used olive oil)
- 1 yellow onion, diced
- 2 bell peppers, diced (any color will do)
- 4 cloves of garlic, minced
- 1 bag of Gardein beefless crumbles, frozen is fine
- 2 cans of beans, I used a combination of red kidney and black beans, drained and rinsed well
- 3 cups of vegetable stock
- 1 large can (28 oz) crushed tomatoes
- 1/4 cup of apple cider vinegar
- 1 tablespoon of liquid smoke
- 2 teaspoons of chili powder
- 2 teaspoons of ground cumin
- 2 teaspoons of smoked paprika
- 1/2 teaspoon of cayenne pepper
- Cornbread dumplings:
- 2 flax eggs (2 tbl of flax meal mixed with 6 tbl water, stirred and allowed to rest for 4 mins)
- 2 cups of corn meal
- 1/2 cup of gluten free flour
- 1.5 tsp of baking powder
- 1/3 cup of coconut sugar
- 1.25 cups of nut based milk (unsweetened)
- Optional: add 1 diced jalapeño
- To a large stock pot or Dutch oven, add your oil and allow to heat up over medium heat.
- Once hot, add your onions and bell peppers.
- Stirring often, cook for 4-6 minutes.
- Then add your garlic.
- Stir often.
- Add your beefless crumbles and stir to combine.
- Cover and allow the crumbles to defrost and heat up.
- After about 5 minutes, add your beans, stock, tomatoes, vinegar, liquid smoke and all of your seasonings.
- Stir well and bring to a boil.
- Once boiling, reduce the heat and cover.
- Turn the flame to low and allow to simmer for at least 45 minutes or more.
- I cook my chili all day long.
- Taste test and adjust seasoning.
- Cornbread dumplings:
- Preheat your oven to 375 degrees.
- In a mixing bowl, add corn meal, flour, powder, sugar, milk, and your prepared flax eggs.
- Whisk to combine well.
- Using a small scoop, drop cornbread mounds into your chili mixture.
- Space them out enough to allow cooking evenly.
- Repeat until you run out of batter or room in your chili pot.
- Place in your oven and cook for 20-24 minutes or until firm and cooked through.
- Serve immediately.
Feel free to top your chili with vegan cheese, green onions, picked jalapeños, scallions, cilantro or whatever you wish. Bill added some Kite Hill smoked jalapeño cream cheese to his. YUM!
— Knead to Cook