This spicy one-pot chili can really feed a crowd. Packed with beans, beefy crumbles, and warming spices that are then topped with homemade cornmeal dumplings, this chili will leave you feeling satisfied. You can also make whatever chili recipe you love and add these little cornbread dumplings right before serving.

One-Pot Chili With Cornbread Dumplings [Vegan, Gluten-Free]

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Serves

10

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Ingredients

For the Chili:

  • 2 tablespoons of neutral oil
  • 1 yellow onion, diced
  • 2 bell peppers, diced (any color will do)
  • 4 cloves of garlic, minced
  • 1 bag beefless crumbles, frozen is fine
  • 2 cans of beans
  • 3 cups of vegetable stock
  • 1 large can (28-ounce) 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

For the Cornbread Dumplings:

  • 2 flax eggs (2 tablespoons of flax meal mixed with 6 tablespoons water, stirred and allowed to rest for 4 minutess)
  • 2 cups of cornmeal
  • 1/2 cup of gluten-free flour
  • 1 1/2 teaspoons of baking powder
  • 1/3 cup of coconut sugar
  • 1 1/4 cups of non-dairy milk (unsweetened)
  • 1 diced jalapeño (optional)
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Preparation

To Make the Chili:

  1. To a large stockpot or Dutch oven, add your oil and allow to heat up over medium heat.
  2. Once hot, add your onions and bell peppers.
  3. Stirring often, cook for 4-6 minutes.
  4. Then add your garlic. Stir often. Add your beefless crumbles and stir to combine.
  5. Cover and allow the crumbles to defrost and heat up.
  6. After about 5 minutes, add your beans, stock, tomatoes, vinegar, liquid smoke and all of your seasonings.
  7. Stir well and bring to a boil.
  8. Once boiling, reduce the heat and cover.
  9. Turn the flame to low and allow to simmer for at least 45 minutes or more. Taste test and adjust seasoning.

To Make the Cornbread Dumplings:

  1. Preheat your oven to 375°F.
  2. In a mixing bowl, add cornmeal, flour, powder, sugar, milk, and your prepared flax eggs. Whisk to combine well.
  3. Using a small scoop, drop cornbread mounds into your chili mixture.
  4. Space them out enough to allow cooking evenly.
  5. Repeat until you run out of batter or room in your chili pot.
  6. Place in your oven and cook for 20-24 minutes or until firm and cooked through. Serve immediately.
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