Veggie-Packed Chili with Cornbread

Prep: 20 minutes Cook: 50 minutes


By Emma Roche


  • For the Cornbread:
  • 2 cups cornmeal
  • 1 cup whole wheat flour
  • 4 tsp baking powder
  • 3 tbsp brown or raw sugar
  • 1/4 tsp salt
  • 1 tbsp flax seed (whole or ground)
  • 1/2 cup water
  • 1 cup non-dairy milk
  • 1/2 cup unsweetened applesauce
  • For the Chili:
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2/3 cup vegetable broth or water
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp sweet (regular) paprika
  • 2-15 ounce cans diced tomatoes
  • 1/2 tsp dried oregano
  • 1/2 tsp liquid smoke or smoked paprika
  • 10-12 ounces frozen spinach
  • 2 1/2 cups cooked kidney or pinto beans (or 2-15 oz. cans, drained and rinsed)
  • 1 cup frozen corn
  • 1/2 cup vegetable broth or water
  • 1/4 tsp ground black pepper
  • salt, to taste (optional)


Preheat the oven to 375F. Line a medium-sized (7-9 inch) cake tin or baking dish with baking paper.

Prepare the cornbread. Combine the cornmeal, flour, baking powder, sugar and salt in a large mixing bowl, and stir to combine. In a separate bowl, combine the flaxseed, water, non-dairy milk and applesauce, and whisk to combine. Add the wet ingredients to the dry, and mix gently with a fork until just combined. Be careful not to over mix the batter as this can result in a tough cornbread. Pour batter into the lined tin, and bake for 25 minutes until firm.

While the cornbread bakes, make the chili. Combine the onion, garlic, carrots, and 2/3 cup of vegetable broth in a large pot. Saute over a high heat for 5-6 minutes until the onions are soft. Reduce heat to medium, and add the chili powder, cumin,and sweet paprika. Cook, while stirring, for 1-2 minutes until the spices become fragrant. Add a little more water if necessary to prevent sticking.

Add all remaining 'chili' ingredients, except for the salt, and stir to combine. Cover the pot with a lid, and leave to simmer for 20 minutes.

Once the cornbread is done, remove it from the oven. Leave to cool for 10 minutes before turning out on a wire rack, and slicing into 6 even pieces.

When the chili has finished cooking, remove it from the heat. Serve immediately,with a piece of cornbread on the side.

You can season your chili with salt and/or hot sauce to taste, if desired. It is best to do this at the table rather than during cooking.