Sweet Potato and Sundried Tomato Chili with Pumpkin Cornbread
Ingredients
Chili
- 2 cans (3 cups) chili beans, undrained
- 1 large sweet potato, cubed
- 2 ribs celery, chopped
- 1 cup corn kernels
- 1 medium onion, chopped
- 1 medium jalapeno, chopped
- 1/3 cup sundried tomatoes, chopped
- 2 cloves garlic, minced
- 2 heaping tablespoons tomato paste
- 1 cup water
- 1 tablespoon avocado oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cinnamon
- 1 bay leaf
- 1 teaspoon sea salt
Cornbread wet
- 1 cup pumpkin puree
- 1 1/4 cups plant milk
- 2 flax eggs (2 tablespoons flaxmeal mixed with 6 tablespoons water, allowed to thicken for 5 minutes)
- 2 tablespoons agave or maple syrup
- 2 tablespoons avocado oil
Cornbread dry
- 1 1/2 cups cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons sea salt
Cornbread additions
- 1 tablespoon vegan butter
- 1 tablespoon cornmeal
Preparation
Heat up the oil and once hot add the onion and saute for 3 minutes then add the garlic, celery, sweet potato, sundried tomatoes, corn, and jalapenos.
Saute for 10-12 minutes stirring occasionally, or until the sweet potatoes are getting softer and the veggies are lightly golden at the edges.
Add the rest of the ingredients and bring everything to a boil then lower heat to a simmer and cook for 10-15 more minutes or until the sweet potatoes are tender.
Discard bay leaf before eating, top with avocado and cilantro, and enjoy.
Cornbread method
Preheat oven to 400°F and place the pan or skillet you plan to use in the oven to heat.
In a bowl combine the dry ingredients and in another the wet ones.
Fold the dry ingredients into the wet ones until you have a thick doughy batter without over mixing.
Remove the pan or skillet from the oven and brush with the vegan butter then sprinkle with the cornmeal before pouring in the batter.
Bake for 35-40 minutes or until a toothpick comes out clean when inserted.
Allow to cool in the pan for 15-20 minutes before serving and enjoy.
