Vegan Chili with Cinnamon & Chocolate and Vegan Cornbread
20 mins prepServes 6
A unique vegan chili recipe featuring controversial but game-changing additions of cinnamon and dark chocolate, served alongside homemade vegan cornbread. This recipe provides tips for veganizing any cornbread mix, including egg and milk replacements, and an option to make it oil-free.
Begin by coating your pan with avocado oil, then add in your onion, garlic, and cinnamon stick. Just as it becomes fragrant, add in your seasoning mix and sauté for another 2-3 minutes. Next, add in your vegan ground and cook according to package directions. Top with your bell peppers and sauté for another 3-4 minutes. Top with your wine and cook until the wine reduces. Next, add your kidney beans, crushed tomatoes, tomato sauce, vegetable broth, and salt. Mix and cover for 30 minutes on low heat.
Meanwhile, prepare your veganized cornbread. Start by coating your baking pan with oil and popping it in the oven to heat while you prepare your batter. Use a plant-based cornbread mix (like Sprouts brand). To veganize, replace egg with a flax egg (1 tbsp flax + 3 tbsp water) or Bob's Red Mill Vegan Egg (1 tbsp powder mix + 2 tbsp water). Replace milk with oat, soy, or coconut milk. For an oil-free option, use applesauce instead of oil if the brand calls for it. Mix everything together as specified by the cornbread mix directions and place in your hot, oiled baking pan (it should be sizzling). Cook in the oven according to package directions.
Simultaneously, add your dark chocolate to the chili and cover. Once the cornbread is cooked, immediately top with vegan butter. Stir your chili and plate with green onion, vegan sour cream, and avocado.
