Kale bean chili with cornbread

February 27, 2019

 

Stews and soups are my go-to recipes right now. I make them in big batches, then eat them for days. Plus, there is no reason you can't reinvent them for new meals, so it doesn't get boring. For example, one day I serve this chili with the cornbread, then I mix it with quinoa the next day, and on the last day I top it with mango slaw. Delicious and easy! 

 

This recipe makes enough for 4 servings, but you can easily double the recipe for more leftovers :-) 

 

Preparation time: 1 hour

Makes 4 servings: 

 

For the chili: 

  • 1 white onion, finely chopped

  • 1 Tbsp extra virgin olive oil 

  • 1 cup peppers, finely chopped (about 2 peppers) 

  • 4 garlic cloves, minced

  • 1 bay leaf 

  • 1 dried chipotle 

  • 2 Tbsp smoked paprika powder

  • 1 Tbsp ground cumin 

  • 1 Tbsp dried oregano 

  • 1 Tbsp raw cacao powder

  • 2 cups frozen corn 

  • 2 cups cooked beans (kidney, black beans or any other bean you have) 

  • 2 cups water 

  • 2 cups diced tomato from a jar (180oz/ 520g) 

  • 2 chopped kale 

  • sea salt and freshly ground black pepper 

  • cilantro for serving 

 

For the cornbread: 

  • 1 Tbsp extra virgin olive oil 

  • 1 white onion, finely diced 

  • 1 cup frozen corn

  • 2 Tbsp almond butter

  • 1 Tbsp apple cider vinegar 

  • 2 cups cornflour 

  • 1 cup oat flour 

  • 1/3 cup extra virgin olive oil 

  • 2 Tbsp maple syrup or honey 

  • 1 Tbsp baking powder

  • 1 tsp sea salt 

 

  1. Start with getting the chili simmering for ultimate flavor development. Add the onion and oil to a big pot, and sauté for 5 minutes over medium heat until slightly browned. 

  2. Add chopped peppers and garlic, and sauté for 3 minutes. 

  3. Add bay leaf, dried chipotle, and all the spices, and stir for 1 minute for flavors to developed. 

  4. Add corn, beans, water, and diced tomatoes. Cover and simmer for 30 minutes. 

  5. Pre-heat oven to 175°C/350°F.

  6. Take an oven-proof pan, add oil and onions for the bread, and sauté for 5 minutes over medium heat. 

  7. On the side, whisk together almond butter and apple cider vinegar with 2 cups water, and let it sit for a few minutes. 

  8. Add the corn to the pan, and sauté for another 3 minutes until softened. 

  9. Add cornflour, oat flour, olive oil, maple syrup or honey, baking powder, and salt to the apple cider vinegar mixture. You can also dump it all into a blender, blend, and it's ready. 

  10. Pour the batter into the pan, and mix with the onion and corn. 

  11. Place pan into oven for 30 minutes until bread is baked, and fork inserted comes out clean. 

  12. Coming back to your chili, add water as you continue to simmer it in case it gets too dry. 

  13. Add chopped kale for the last 10 minutes until completely softened. 

  14. Season with salt and pepper, and serve sprinkled with cilantro. Serve with slices of cornbread fresh out of the oven. 

 

Yum! 

 

 

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© 2020 Martina Zand