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Tex Mex Chili & Cilantro Cornbread Bowls – Sincerely Tori
Baby, it’s cold outside and I need to make something cozy! The past few days here have been getting pretty darn chilly, to say the least, and there’s nothing more comforting on a cold day then having a nice hot meal. As a result of the cold rainy/snowy weather, it has inspired me to come up with a new cozy recipe. I think meals like this are also great to have in mind during the holiday season as well. You know, when you can’t stomach another plate of mashed potatoes and stuffing (I honestly can’t imagine ever getting tired of that but maybe you do, lol). Regardless, it’s good to have a nice one bowl dish on hand to fill the gaps, don’t you think? By the way, you can make this chili in a large pot, but you could also make it in a casserole dish and covering it in cornbread. I have done that a few times and it turns out great. Ok, if you try this, do all you can not to skimp on the toppings. Make sure you use fresh cilantro and avocados, it makes all the difference. I hope you give this a try or store it away for the holidays. Print Tex Mex Chili & Cilantro Cornbread Bowls Every family has a classic chili recipe but that doesn’t mean the creativity has to stop there. Try this version of healthy vegan chili that’s made with a twist. Prep Time 45 minutes Cook Time 45 minutes Total Time 1 hour 30 minutes Ingredients Chili: 1 teaspoons olive oil 4 cloves garlic minced 1 large onion very finely chopped 1 jalapeno pepper seeded and diced 1 medium red bell peppers seeded and chopped 2 medium tomatoes diced 1 8- ounce can tomato sauce 2 cups vegetable broth 1 1/2 cups cooked white beans 1 1/2 cups cooked black beans 1 1/2 cups cooked pinto beans 3 tablespoons chili powder 1 teaspoon oregano 2 teaspoons cumin 1 tablespoon lime juice 1 cup whole kernel corn salt and pepper to taste Optional Toppings: lime wedges avocado slices shredded "cheese" fresh cilantro sour "cream" or coconut yogurt Cornbread: 1/3 cup unsweetened applesauce 1/3 cup vegetable oil 1/2 cup sugar 1 cup almond milk + 1 teaspoon apple cider vinegar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup cornmeal 1 cup all purpose flour 1/4 cup fresh cilantro chopped Instructions Chili: Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, jalapeno, and bell pepper and cook for 3 - 4 minutes until onions are translucent. Add all listed ingredients from tomatoes to lime juice, reduce heat. Allow chili to cook for about 15 - 20 minutes, stirring occasionally. Stir in corn and season to taste with salt and pepper Simmer on low heat for about 10 more minutes until chili is thick and hot. Serve hot with cornbread and desired toppings. Cornbread: Preheat oven to 350 degrees F (180 C) and grease a 8×8 inch (or similar size) pan with oil. Stir together the oil and sugar in a large mixing bowl. Mix in applesauce until well combined, then add milk/vinegar, soda, and salt. Stir in flour and cornmeal until batter is smooth, then stir in cilantro. Pour batter into prepared pan and bake for 25 – 30 minutes until a toothpick comes out clean. Related