Chilli Con Carne & Cornbread (Vegan & Gluten Free)

This recipe is what winter comfort food dreams are made of! The chilli is rich and hearty, and the cornbread is subtly sweet (similar to a scone’s sweetness) and fluffy. Perfect served together with coconut yoghurt, avocado, lime and coriander. Don’t be scared by the long list of ingredients – most are just spices - and both recipes are actually super simple to make! Grab the ingredients now and you’re set for a perfect Friday night in with your own healthy Mexican!

Serves 4 -6 people

Chilli Con Carne

1 tbsp olive oil

4 garlic cloves, minced

1 brown onion, diced

1 red capsicum, diced

½ cup dry lentils (I use black beluga), soaked or use 1-2 cans lentils

1 can red kidney beans

1 can black beans

3 tbsp tomato paste

800g tomato passata

1 beef style stock cube/pot

2 tsp coconut sugar

1 1/2 cups water

2 large handfuls baby spinach leaves

Salt and pepper

Spice Mix

1 - 2 tsp cayenne pepper

4 tsp paprika powder

5 tsp cumin powder

2 tsp garlic powder

2 tsp onion powder

2 tsp oregano

To Serve:

Coconut Yoghurt

Avocado

Coriander leaves

Lime wedges

 1.     Heat oil in a large, deep frying pan or saucepan over medium high heat.

2.     Add the garlic and onion and cook for 2-3 minutes, then add capsicum and cook for another 2-3 minutes or until the onion has softened.

3.     Add the Spice Mix for 1 minute, stirring. Then add the lentils, kidney beans and black beans and stir to combine.

4.     Add the remaining ingredients, with the 1 1/2 cups of water. Bring to a simmer, then turn down to low, cover with a lid and allow to simmer for 30 minutes. Remove the lid and allow to simmer for an additional 30 minutes, stirring occasionally to ensure it does not stick to the bottom.

5.     Meanwhile, you can make the cornbread (see recipe below).

6.     Just before serving, stir in the baby spinach and adjust the flavour with salt and pepper. Serve hot, topped with coconut yoghurt, diced avocado, coriander leaves, lime wedges and a side of warm cornbread. Enjoy!

Cornbread

1 cup polenta

1 cup oat flour (I grind my own GF oats)

2 tsp baking powder

1/4 teaspoon salt

1 cup coconut almond milk (or milk of choice), room temperature

1 tsp apple cider vinegar

2 eggs, room temperature or 2 flax eggs (2 tbsp. flaxseed meal & 5 tbsp. water)

1/4 cup honey or pure maple syrup

1/4 cup ghee or coconut oil, melted and cooled

3 cobs fresh sweet corn, kernels removed/sliced off with a knife

1 tbsp. pickled jalapeños, finely chopped

1.     Preheat the oven to 180C. Line a 26cm cast iron frying pan (or a regular sized cake tin) with baking paper and lightly oil the paper with olive oil.

2.     In a medium sized bowl, whisk together the dry ingredients: polenta, oat flour, baking powder and salt.

3.     In a separate large bowl, mix together the wet ingredients: coconut almond milk, apple cider vinegar, eggs and honey.

4.     Add the dry ingredients to the wet ingredients and stir with a wooden spoon until combined. Finally stir in the melted ghee, corn kernels and chopped jalapeños.

5.     Pour the batter into the lined pan or tin and place into the oven to bake for 20-30 minutes or until it is cooked through and beginning to turn a gentle golden brown on top.

6.     Slice into pieces and serve warm with ghee or olive oil and salt, alongside the chilli con carne.