Three Bean Chili & Chive-Flecked Cornbread

I am always on the lookout for good vegan chili recipes. We’re only a couple months into winter and I’ve made chili three times. A recipe I recently found and loved is the PPK recipe for meaty, beany chili. As far as chili goes, this is everything you could ask for. Plus, Isa’s accompanying video is fantastic. Here I’ve hardly changed a thing except to lower the garlic, skip the cloves, and add a few lil’ extras. I also added chives to the cornbread since I’d enjoyed this recipe on Resolute Woot for chive-flecked cornmeal dumplings. ‘Chive-flecked’ is such an adorable description.


serves 6
Three Bean Chili:
glug of olive oil
1 small yellow onion, diced
1 green bell pepper, seeded and chopped
2 jalapenos, mooostly seeded and chopped
4 cloves garlic, minced
3 tablespoons chili powder
1 tablespoon oregano
2 teaspoons cumin
several dashes of salt and pepper
1 cup of dried lentils
1 28oz can of crushed tomatoes
15.5oz can black beans, drained and rinsed
15.5oz can pinto beans, drained and rinsed
15.5oz can kidney beans, drained and rinsed
1 tablespoon brown sugar
½ teaspoon liquid smoke
juice from about half a lime
•Heat olive oil in a large pan and saute the onion, green pepper, and jalapenos
•Add the garlic to the pan and heat for about 30 seconds
•Transfer onion, peppers, and garlic to the slow cooker. Add all other ingredients and slow cook for 8 hours

Chive-Flecked Cornbread
1 cup almond milk
2 teaspoons apple cider vinegar
1 cup all purpose flour
1 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons unsweetened applesauce
1 cup corn kernels (thawed if using frozen)
minced chives
•Pre-heat oven to 350, lightly grease 9″ pan
•Add the apple cider vinegar to 1 cup of milk and allow to curdle
•In a medium mixing bowl, mix together the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt)
•Make a well in the center, stir the wet ingredients in the well
•Mix until the dry ingredients are moistened
•Fold in the corn kernels and chives
•Bake for 20 minutes

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2 thoughts on “Three Bean Chili & Chive-Flecked Cornbread

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