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.

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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.

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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?

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Chunky Vegan Crockpot Chili
Serves at least 8

Ingredients

  • 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

Directions

  1. 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.

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Vegan Cornbread
Slightly adapted from PPK
Makes 16 squares

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees.  Coat a 9 x 13 baking pan with olive oil spray.
  2. 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.
  3. 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.

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0 thoughts on “Classic cornbread and crockpot chili, made vegan”

  1. The chili looks great Heather! I know Mike wouldn’t mind it without the meat! Great pictures.. You’re making me craving chili in this cold weather.

  2. That looks really delicious, Heather! I love every recipe of Isa’s that I’ve tried. And So Delicious coconut milk is my favorite non-dairy milk. We don’t use anything else anymore at our house, and our fridge is packed full of them! I can’t wait to try both of these recipes!

  3. Book marked! I love trying new chili recipes. And cornbread (or tortilla chips) is the perfect topping. Glad everyone enjoyed your creations 🙂

    Sorry I’ve been MIA! I will finally have a post up tomorrow

  4. Today I am making this chili for the 2nd time this month! 😀 Love having easy meals right now with the new baby and all. Thanks Heather!

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