Veggie-Packed Chili with Cornbread
By Emma Roche
Prep Time: 20 min
Cook Time: 50 min
1 Preheat the oven to 375F. Line a medium-sized (7-9 inch) cake tin or baking dish with baking paper.
2 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.
3 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.
4 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.
5 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.
6 When the chili has finished cooking, remove it from the heat. Serve immediately,with a piece of cornbread on the side.
7 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.