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!
A complete meal in one, this light and fluffy cornbread is the perfect companion for hearty, healthy, vegetarian chili.
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
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.
Enjoy your meal!
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