This homemade chili is an easy recipe to make for a hearty weeknight meal. It requires minimal preparation and is fully cooked in less than an hour. Packed with fresh vegetables, beans and lentils, and zesty chili seasonings, this vegetarian dish is full of great spices, protein, and essential nutrients. Pair it with Multo®’s homemade cornbread to dip into the chili’s sauce or simply to eat as a side dish. Even the most avid carnivores will also love this recipe. Cozy up on a chilly day with a warm bowl of this chili, garnish with your favorite toppings, and enjoy its many wonderful flavors.
The first step in this recipe is to prepare the cornbread dough. Mix the dry ingredients together and then add the wet ingredients until well combined. Place the dough in the prepared springform pan.
Cornmeal is dried corn that has been ground into a medium or fine texture. It can be used in different breads, cakes, baked goods, and even to coat pans for baking. It has many essential nutrients - vitamin B6, folate, selenium, and magnesium - so you can feel good about eating this delicious cornbread recipe too.
Cornbread is often served with chili but can also be enjoyed with barbeque food, as a snack with butter, and as an accompaniment to other soups and stews.
To begin preparing the chili, you need to dice and sauté the vegetables with the spices, sauce, and beans.
Jalapeño peppers are known for their intense spice, so if possible wear gloves while handling them or wash your hand immediate after. Deseeding the jalapeños will also help to reduce their spiciness.
Chili calls for different spice powders to create its much-loved flavor. Chili powder is known for its spice, smoked paprika for its smoky notes, and cumin and coriander for their warm flavors. The combination of these four powders give chili its warm, hearty taste.
Red lentils are a unique addition to this recipe and provide not only a good amount of protein but also lots of vitamin B and folate. Red lentils are best to use in soup and stew recipes because they are hulled and therefore will cook to the perfect soft consistency. Split yellow lentils cook similarly to red lentils and could be used as a replacement.
Cook the chili and steam the cornbread at the same time for about 35 minutes for a flavor-packed dinner.
This vegetarian chili recipe is full of nutritious vegetables, protein-rich beans and lentils, and flavorful spices. It will leave you feeling full and satisfied while also giving you your required daily vitamins and minerals.
Cornbread is a great addition to this meal. It not only tastes delicious, it’s also perfect for dipping into the chili. Also, eating cornbread alongside your bowl of chili can help to calm down the spice if it’s too strong.
Cornbread is the suggested accompaniment to this chili recipe, but there are many other things that go well with this dish. Fresh-baked bread, crackers, or nachos are three great options. For our hungrier eaters, your favorite sandwich would also pair nicely with this recipe.
The great thing about chili is you can customize it with different toppings. Shredded cheese, sliced scallions, sour cream, and tortilla strips are just a few suggestions, but feel free to experiment with others!
Chili stores great in the fridge and sometimes even tastes better the next day as the flavors have that extra time to mesh together. Leftover chili will last in an airtight container for 3-4 days in the fridge and up to two weeks in the freezer.
Although cornbread tastes delicious on its own, it can also be used in a variety of other ways. Add leftover cornbread to casseroles, crab cakes, and quiches. Make cornbread French toast and breakfast bakes. Even toast leftover cornbread to make croutons for salads and stuffing recipes.
With wholesome ingredients and delectable seasonings, this is the best chili recipe to make that will please all palates. Top with your favorite ingredients and enjoy a warm bowl with a delicious piece of cornbread to leave you feeling satisfied and full. Thanks to Multo, this recipe is made in just one bowl for easy clean-up and is ready to eat in under an hour, making it the perfect meal to enjoy anytime. Be sure to also check out Multo’s other recipe ideas for inspiration and step-by-step directions for delicious meals!
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A complete meal in one, this light and fluffy cornbread is the perfect companion for hearty, healthy, vegetarian chili.
5.5 OZ / 150 G red lentils
16 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
17.5 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
16 OZ / 450 G canned diced tomato
1 TSP smoked paprika
1 TSP ground coriander
6 OZ / 180 G frozen corn kernels
12.5 OZ / 360 ML water
1 TSP hot sauce
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 / speed 1.
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 / speed 1.
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.
Enjoy your meal!
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