Chili is a perfect “clean out your pantry” dish. Most of these ingredients are in our pantries or cheap to buy. But this chili has a little something extra. One: it’s vegan. Two: it’s topped with a warm cornbread, which can be made gluten-free if needed. You can skip the dippin’ because it’s already there for you.
Chili Sin Carne Cornbread Pie [Vegan, Gluten-Free]
- 2.5 c. cooked and rinsed white, black and pinto beans (See notes for tip on cooking dried beans)
- 2 cans diced tomato
- 1 can tomato paste
- 1 medium yellow onion, chopped
- 1 bell pepper (red, orange or yellow), chopped
- 2 cloves garlic, chopped
- 1 tbsp. chili powder
- 1 tbsp. cumin
- 1 tbsp. cacao powder (optional)
- 1 tsp. crushed red pepper
- 2 tbsp. chopped parsley leaves
- Salt and pepper to taste
- 1 tbsp. olive oil
- 1 c. cornmeal
- 1/4 c. oat flour (gluten-free if gf)
- 1 tbsp. arrowroot powder (or oat flour)
- 1 1/2 tsp. baking powder
- 3/4 c. non dairy milk
- 1 tsp. apple cider vinegar
- 1 tbsp. chopped parsley
- 1 tbsp. chopped spring onion
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- black pepper
- Combine the milk and apple cider vinegar in a cup and set aside.
- In a large pot sauté the onion in olive oil over medium-low heat until soft and tender. Add garlic and bell pepper and increase to medium heat and cook for 5-6 minutes.
- Add the beans, tomatoes and tomato paste and stir to combine. Add in the rest of the ingredients and simmer for 10 minutes covered, stirring occasionally .
- Meanwhile, pre-heat oven to 425˚ F. Combine all the ingredients in a medium bowl and beat with a fork until well combined.
- Pour chili mixture into a 9 inch skillet or 2 quart casserole dish, leaving some room (1″-2″) to pour the cornmeal mixture. (You may have some leftover which you can freeze for an easy lunch). Pour the cornbread mixture over the chili in the skillet. Bake for 15-18 minutes. Allow to cool for 10 minutes.
To save time for cooking dried beans I start them in the morning by covering them in a pot with water, boil the water while I’m cooking breakfast and then turn off before I leave for work, leaving them covered. This allows them to cook in the low heat contained in the pot throughout the day and may only take another 20 minutes to cook when I return home.