Vegan Chili and Cornbread

Updated: Oct 26, 2018

Chili ingredients:

  • 1 yellow onion

  • 2 cans of black beans (I like spicy)

  • 1 large jalapeno

  • 1 cup shredded carrots

  • 1 red bell pepper

  • 4 cups of vegetable broth

  • 1 jar of tabasco chili sauce

  • 1 tbsp of minced garlic

  • 1 1/2 cups short brown rice

  • 2 tbsp ground cumin

  • 2 tbsp chili powder

  • 2 tbsp worcestershire

Chop all of the vegetables and set aside. Pour the vegetable broth into a large pot and bring to a boil. Add in the short brown rice to the vegetable broth. Cook the rice at a simmer for 10 minutes and then add in all of the veggies, minced garlic, black beans, and jar of tabasco chili sauce. Cook at a simmer for another 20-25 minutes. Stir every eight minutes. After cooking the chili for 20 minutes then add in the cumin, chili powder, and worcestershire.  The rice should be soft before you stop cooking it. 

Corn bread ingredients:

  • 1 1/4 cup cornmeal

  • 1 cup all-purpose flour

  • 1 cup non-dairy milk

  • 1/2 cup white sugar

  • 5 tablespoons vegan butter, melted

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

Heat the oven to 400 degrees. In a mixing bowl combine all of the ingredients. In a 8" x 8" either lightly grease or line the pan with parchment paper. Pour the mixture into the pan and bake for 20-25 minutes. A fork should come out clean when you put it into the corn bread. Serve it with a little butter on top!

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