— Here’s another delicious Fall meal from our very own Lindsey of Cafe Johnsonia. Today she’s got a Fall vegan chili dinner meal for you to make on a blustery Fall evening, with a side of GF cornbread. I don’t think dinner gets better than that! Unless you want to make the last dinner Lindsey posted, a tasty Fall dinner sausage and peppers with polenta. —
Let me guess…you’re in the mood for something warm and comforting to get you through these chilly Fall October nights? This hearty, healthy chili has just enough heat to keep you and your mouth warmed up and your belly full of goodness. With all of this flavor, trust me, you won’t miss the meat one little bit. Also, what’s chili without cornbread on the side? I’ve been trying to perfect my gluten-free cornbread, and I think I’m getting there with this recipe. It’s super soft and moist. (Can I just say that I hate that word, but what else can I say? It’s moist. GAH.)
Load up your chili with garnishes like end-of-the-season tomatoes, avocados, sliced jalapeno and cilantro. If you aren’t off dairy, then dollop on some sour cream and sprinkle with some shredded cheddar or Monterey Jack. My non-dairy cashew sour cream is also really good on chili. But is not pictured here today…because I didn’t think that far ahead. I was just hungry!
Vegan Chili Dinner
- 2 Tbsp. canola oil
- 1 large onion, diced
- 3-4 bell peppers, diced
- 4 cloves garlic
- 1/4 cup chili powder
- 1 Tbsp. ground cumin
- 1 tsp. ground chipotle chili powder, or a few teaspoons of puree from canned chipotles in adobo sauce
- 1 tsp. ground coriander
- 1 tsp. dried Mexican oregano
- Two 14 oz. cans diced tomatoes with juice
- One 14 oz. can tomato sauce
- 4-5 cups cooked black beans
- salt, to taste
- fresh cilantro
- diced avocado
- fresh tomato
- red or green onion
Heat the oil in a large stock pot. Add the onion and cook until it starts to brown. Add the peppers and garlic. Cook until peppers start to soften. Lower heat as necessary so garlic doesn’t burn. Add the spices (except for oregano) and stir-fry until fragrant, about 2-3 minutes. Add the tomatoes and tomato sauce. Be sure to scrape the bottom of the pan really well and stir everything together. Add the oregano and black beans. Lower heat to a low simmer. Cover and let cook for at least 30 minutes, or longer for flavors to meld. Serve over cornbread with desired garnishes.
- 1 1/2 cups stone ground cornmeal
- 1 cup gluten-free all-purpose flour mix (or all-purpose flour for non-GF)
- 2-4 Tbsp. packed light brown sugar (use less if using sweetened non-dairy milk)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. salt
- 1 2/3 cups non-dairy milk
- juice of half a lemon (about 2 tsp.)
- 2 flax eggs (2 Tbsp. ground flaxseed mixed with 6 Tbsp. water)
- 1/4 cup canola oil
Preheat oven to 400 degrees F. Grease an 8″ square baking dish.In a medium bowl, combine the lemon juice to the non-dairy milk and let stand for about 5 minutes. Add the oil and flax eggs. Whisk well. In another bowl whisk the dry ingredients together. Add the liquid ingredients to the dry ingredients. Stir well. (The batter will be fairly thick.) Spread evenly in the prepared pan.
Bake for 30-35 minutes. Let cool for a few minutes before serving chili.
There you go, everything you need to know to make a tasty Fall vegan chili dinner meal. Bon Appetit!
// article + photos: Lindsey Johnson of Cafe Johnsonia //