It turned out to be a good thing I made extra chili on Sunday because we ended up with a few extra mouths to feed during the football game. My crockpot had been simmering away all day with some tasty vegan chili. It actually worked out well creating a vegan chili. I just cooking up some ground beef with chili powder added in on the side for the guys.
When I found out we were having people over (about 1 hour before the super bowl) I quickly searched and found a simple and vegan cornbread recipe at the PPK. Post Punk Kitchen, a no-brainer, go-to blog, written by a local Portlander Isa Chandra, creates mouth watering vegan eats. She is also the author of Veganomicon, Vegan with a Vengeance, Vegan Cookies, Vegan Cupcakes, Vegan Brunch and recently Appetite for Reduction.
I baked up some vegan cornbread to crumble all over my chili and was a happy (football) camper. Cornbread and crockpot chili… can it get any easier?
Chunky Vegan Crockpot Chili
Serves at least 8
- 2 cloves of garlic, minced
- 1 onion, diced
- 3 carrots, grated
- 2 cans of kidney beans, drained and rinsed
- 1 can of black beans, drained and rinsed
- 1 (14.5 ounce) can of petite diced tomato with jalapeno
- 1 (15 ounce) can of tomato sauce
- 1/4 cup tomato paste
- 1 1/4 cup vegetable broth (or water)
- 1 1/2 tbsp cumin
- 3 tbsp chili powder
- 2 tsp oregano
- pinch of each: sea salt, pepper, cayenne pepper and crush red pepper flakes
- Combine all ingredients in the crockpot. Stir to combine and cook on low for 8 hours. Stir once or twice throughout if possible.
I served this with cooked ground beef seasoned with chili powder and grated sharp cheddar on the side for the guys. I fully enjoyed my vegan chili with a couple pieces of cornbread crumbled on top though.
Slightly adapted from PPK
Makes 16 squares
- 2 cups cornmeal
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/3 cup canola oil
- 3 tbsp maple syrup
- 2 cups unsweetened coconut milk (from the carton)
- 2 tsp apple cider vinegar
- Preheat oven to 350 degrees. Coat a 9 x 13 baking pan with olive oil spray.
- In a large bowl whisk together the cornmeal, flour, baking powder and salt. In a smaller bowl whisk the oil, syrup, milk and vinegar for 1-2 minutes until frothy.
- Whisk the wet ingredients into the dry until there are no more lumps. Pour into the pan, smooth the top and bake for 30 minutes. Test the doneness by inserting a toothpick into the center of the cornbread. If it comes out clean it’s done. Allow to cool before cutting.
Even after everyone ate I was still left with the perfect amount of chili for Monday’s chili-mac. It worked out to perfection.