Skillet Cornbread Chili (Vegan, Gluten-Free, & Paleo)

As the chilly nights get colder, the perfect way to unwind and comfort yourself is a warm bowl of chili. If you are like myself, you prefer minimal mess and work while preparing a dish. That’s why combining the cornbread and chili into one dish is amazing. It saves you time, energy, and dishes! Rather than letting the chili cook, and then preparing the cornbread, you do the two steps in one, and the turn out is so tasty.

This recipe is completely modifiable, so don’t be afraid to play around with it! I’ll be posting a vegan and Paleo version below. Enjoy 🙂


Recipe: Vegan Style

Chili:

1 package vegan meatless crumbles (I prefer the ‘Mexican Crumbles’)

1 red pepper

1.5 cups frozen or prepared corn

1 medium-large zucchini

14 oz can of diced tomatoes (fire roasted adds extra flavor)

1/2 yellow onion

1/2-1 cup spinach

3 tbsp. chili powder

touch of cumin, paprika, red pepper flakes

1 tsp pink Himalayan salt

1 tsp black pepper

opt: can of black beans, pineapple, 2 tbsp. brown sugar (this makes for a sweet and savory chili!)

Cornbread:

1 cup bob’s red mill cornmeal (vegan, dairy, and gluten free!)

3/4 tsp baking powder

flax egg: 1 tbsp. flaxmeal + 2.5 tbsp. water –> let sit until mixture has thickened)

1 cup soymilk (or 1 cup vegan yogurt substitute)

2-3 tbsp vegan butter

1-2 tbsp sugar (only if you like things sweet 🙂

Step 1: Preheat the oven to 400 degrees.

Step 2: Warm up your skillet (or instant pot to sauté) and begin cooking the crumbles, pepper, and onion. As the crumbles starts to brown, add in the remaining chili ingredients. Once all the ingredients are cooked through (crumbles browned, onions translucent, peppers soft, etc) transfer mixture to a skillet.

Step 3: As this cooks, prepare your flax egg on the side.

Step 4: Prepare your cornbread and baking powder in a medium sixe bowl. Whisk until well combined.

Step 5: Whisk together the flax egg, vegan butter, vegan milk, and sugar. When well-combined, add to cornmeal mixture, and stir well.

Step 6: Transfer the cornbread mixture to the top of your chili skillet. Spread over the top of the chili, until evenly coated.

Step 7: Bake for 15-20 minutes. The cornbread should be crispy on the sides, and cooked all the way through.

Recipe: Paleo Style

Chili:

1 lb lean ground turkey or beef

1 red pepper

1.5 cups frozen or prepared corn

1 medium-large zucchini

14 oz can of diced tomatoes (fire roasted adds extra flavor)

1/2 yellow onion

1/2-1 cup spinach

3 tbsp. chili powder

touch of cumin, paprika, red pepper flakes

1 tsp pink Himalayan salt

1 tsp black pepper

opt: can of black beans, pineapple, 2 tbsp. brown sugar (this makes for a sweet and savory chili!), dash of cheese on top

Cornbread:

1 cup bob’s red mill cornmeal (vegan, dairy, and gluten free!)

3/4 tsp baking powder

1 egg

1 cup of soymilk or 1 cup of grass-fed yogurt (make sure the yogurt is more on the runny side, and not too thick)

2-3 tbsp ghee

1-2 tbsp sugar (only if you like things sweet 🙂

Follow the same steps as above with your Paleo ingredients!

2 thoughts on “Skillet Cornbread Chili (Vegan, Gluten-Free, & Paleo)

  1. Hi Courtney, I just wanted to say hi here in the comments as I tried to get in touch with you before for a collab but never heard anything back from you. If you’re open to collabs I’d love to hear from you. You’re more than welcome to write directly to me on laura@blogerize.com – even if you’re not interested. All the best xx

    Like

    1. Hi Laura, I’m so sorry you never heard from me. I don’t remember receiving a message so that’s why I never contacted back. A collab sounds great! I’d love to 😊I’ll be sure to checkout your blog. Thanks for reaching out!

      Like

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