Sweet Potato Black Bean Chili With Cornbread Crust
Delicious and cozy chili recipe suitable for weeknight dinners and the holiday feast.
Equipment
- 9-oz ramekins
- mixing bowl for the cornbread mixture
- Can Opener
Ingredients
- 1 tbsp extra virgin olive oil
- 1 red bell pepper diced
- 1 sweet potato diced
- 1 yellow onion diced
- 3 cloves garlic minced
- 3 tbsp chili powder adjust to taste
- 1 tbsp cumin
- 2 tbsp soy sauce
- 3 tbsp nutritional yeast
- 1 tsp paprika
- 1 tbsp maple syrup
- 28 oz canned diced tomatoes large can, or two small cans
- 14 oz black beans one can, drained and rinsed
- 14 oz red kidney beans one can, drained and rinsed
- 1 cup vegetable broth
For the cornbread topping
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 3 tbsp nutritional yeast
- ¼ tsp garlic powder
- 2½ tsp baking powder
- 2 tsp apple cider vinegar
- 1½ cups coconut milk full fat, approx. 1 can
Optional toppings
- Jalapenos
- Fresh herbs
- Vegan sour cream or yogurt
- Vegan cheese
Instructions
- First, make the chili. In a pot over medium heat, add the oil, bell pepper, sweet potato, onion and garlic.
- Saute for 4 to 5 minutes, until the sweet potato is slightly softened. Add the chili powder, cumin, soy sauce, nutritional yeast, paprika and maple syrup. Toss until fragrant.
- Next, pour in the diced tomatoes along with their juices, along with your drained and rinsed cans of beans and vegetable broth. Bring to a boil, then simmer on low heat, covered, for around 25 minutes, until the sweet potato is softened.
- While that simmers, preheat the oven to 375F. In a large bowl, combine all listed cornbread ingredients and stir until completely mixed.
- Prepare four 9oz ramekins. Fill with the cooked chili around 1 inch from the top. Then, spread about 1/2 cup of the cornbread mixture over the top.
- Place the filled ramekins on a baking sheet, and bake for around around 20 minutes, until the cornbread is browned. Enjoy immediately with vegan cheese, sour cream and jalapenos, as desired.
Notes
- You don't have to be super strict with your ingredients - it's a chili after all! If you happen to have a different type of bean or a different color bell pepper, you can swap things out.
- For a GF crust, I would recommend an all-purpose gluten-free flour mix that contains xanthan gum.
- Regular soy sauce contains gluten and soy. For a gluten-free option, use tamari. For a soy-free substitute, use coconut aminos.
- Your seasoning may depend on the type of vegetable broth you use. If it already contains salt, be careful not to add too much. Taste and adjust as needed.
- Adjust the amount of chili to taste.
Nutrition
Serving: 1ramekin | Carbohydrates: 124.6g | Protein: 30.9g | Fat: 27g | Saturated Fat: 17.4g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 4.7g | Potassium: 1993.2mg | Fiber: 26.7g | Sugar: 16.2g | Vitamin A: 11145.8IU | Vitamin C: 66.7mg | Calcium: 365.1mg | Iron: 14.3mg