Add something healthy to your Halloween diet with this Vegetarian Chili and Cornbread. It’s meatless but packed with beans and flavor. Fend off the chills with the chili, ideally served warm with cornbread. Best of all? It’s super simple! With Multo by CookingPal, you can knead the dough, cook the chili and steam the cornbread all in one bowl!
How to make Vegetarian Chili and Cornbread with Multo by CookingPal?
1. Make the dough.
For the perfect cornbread, you need to make sure you knead the dough properly. You can use the Butterfly Whisk that comes with Multo. It makes the mixing of the wet and dry ingredients easy and quick! No more messy kneading.
2. Chop the vegetables.
o get the chili’s consistency just right, wash your vegetables and cut them into 2-3 pieces. Then let Multo chop your ingredients into smaller pieces within a few seconds.
3. Cook the chili and steam the cornbread at the same time
With Multo you can do cook the chili and steam the cornbread at the same time. Save your precious time and energy!
4. Enjoy!
Lastly, serve your chili and cornbread while warm and enjoy the perfect fall-weather meal!
Cooking tips and tricks
To make the best cornbread, you need to ensure you’re not using too much cornmeal or your bread will be crumbly and dense.
Using buttermilk instead of water for the cornbread dough will make it creamier.
Make sure you don’t overcook your vegetables and beans for the chili, it tastes best with a little bit of texture!
What are the variations of the Chili and Cornbread?
This chili is best served with cornbread but you can also have it with some chili lime rice or even leftover plain rice if you’re low on options.
If your cornbread is finished and you have leftover chili, eat it as it is. They say it tastes even better the next day.
The final verdict on the Vegetarian Chili and Cornbread - how does it taste?
Chili and cornbread make the perfect autumn meal because they’re:
Sweet, spicy and salty
Creamy and tomatoy
Wholesome
Cozy
& Flavorful!
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A complete meal in one, this light and fluffy cornbread is the perfect companion for hearty, healthy, vegetarian chili.
Ingredients
5 OZ / 150 G red lentils
15 OZ / 450 G canned black beans
6 OZ / 180 G cornmeal
6 OZ / 180 G all purpose flour
2 TBSP granulated sugar
2 TSP baking powder
1 TSP baking soda
0.5 TSP fine sea salt
17 OZ / 500 ML buttermilk
1 EA egg
1 EA jalapeño pepper
2 CLOVES garlic
6 OZ / 180 G yellow onion
6 OZ / 180 G red bell pepper
2 TBSP olive oil
2 TSP kosher salt
0.5 TSP black pepper
1 TBSP tomato paste
2 TBSP chili powder
1 TBSP ground cumin
15 OZ / 450 G canned diced tomato
1 TSP smoked paprika
1 TSP ground coriander
6 OZ / 180 G frozen corn kernels
12 OZ / 360 ML water
1 TSP hot sauce
Directions
Coat a 7-inch springform pan with non-stick spray.
Insert butterfly whisk then add cornmeal, flour, sugar, baking powder, baking soda and salt to mixing bowl. Mix for 10 seconds / speed 3.
Add buttermilk and egg to mixing bowl and mix for 20 seconds / speed 3.
Transfer cornbread to prepared springform pan and set aside.
Wash and dry mixing bowl.
Remove stem and seeds from jalapeño pepper.
Peel garlic cloves.
Peel onion and cut in half.
Remove stem and seeds from red bell pepper and cut into quarters.
Add jalapeño pepper and garlic to mixing bowl and chop for 10 seconds / speed 5.
Add onion and red bell pepper to mixing bowl, chop for 5 seconds / speed 4. Use spatula to scrape down sides of mixing bowl.
Remove the measuring cup and add olive oil, sauté for 5 minutes / 265°F|130°C.
Add tomato paste, chili powder, ground cumin, smoked paprika and ground coriander to mixing bowl.
Remove the measuring cup and sauté for 1 minute / 265°F|130°C.
Add diced tomatoes, corn kernels and water to mixing bowl.
Rinse and drain lentils.
Add lentils to mixing bowl. Rinse and drain black beans.
Add black beans to mixing bowl.
Place cornbread in deep steaming tray. Attach the steamer and cook for 35 minutes / 230°F|110°C / speed 1.
Remove steamer and set aside to cool.
Add hot sauce, additional salt and pepper to taste.
