Chocolate Chili + Cornbread

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I’m actually shook to say the least that I’ve never shared a chili recipe on here before considering it’s almost a weekly staple for myself. This time I added in some cacao for an extra something something and the flavours pair amazingly well. The bitterness of the chocolate with the kick of the chili is what comforting bowl dreams are made of. Paired with cornbread this whole combo is sure to help pick you up from any winter blues!

Not going to lie, I’m not a huge country music lover, but I was watching a country movie and I decided then to pull out the corn and whip up some skillet cornbread, making me feel completely Southern (ok, probably not but hey). Any who, I hope you enjoy!

Emma

xo

Chocolate Chili

Serves: 4

  • 2 Tbsp coconut oil

  • 1 yellow onion (diced)

  • 3 cloves garlic (minced)

  • 4 medium carrots (diced)

  • 3 stalks of celery (diced)

  • 2 1/2 cups corn kernels

  • 4 cups chopped sweet potato

  • 1 tsp cumin

  • 1 tsp cinnamon

  • 3 Tbsp chili powder

  • salt

  • pepper

  • 1 28 oz. can of crushed tomatoes

  • 4 cups vegetable broth

  • 1 can black beans (drained + rinsed)

  • 1 can kidney beans (drained + rinsed)

  • 1/3 cup cacao or cocoa powder

Method: In a dutch oven over medium heat, add the coconut oil and melt. Add in the onion, garlic, carrots, celery, corn, and sweet potato. Sautee until soft and fragrant. Add in the spices/seasonings and cook for a further few minutes. If the veggies start to catch add a splash of water. Add in the crushed tomatoes, broth, beans, and cacao (or cocoa). Cook for 40 minutes over a medium low heat, stirring every 10 minutes until the sweet potato is cooked through. Serve with corn bread (recipes below).

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Gluten-free Comforting Cornbread

Serves: 6-8

  • 1 Tbsp coconut oil (for greasing skillet)

  • 2 1/2 cups cornmeal

  • 1 cup gluten-free all-purpose flour

  • 1/3 cup coconut sugar

  • 1 tsp baking soda

  • 1 tsp pink sea salt

  • 1 can corn kernels (rinsed + drained)

  • 2 cups unsweetened plant-based milk

  • 6 Tbsp avocado or oil olive

  • 3 Tbsp maple syrup

Method: Preheat the oven to 350 F, and place the skillet in the oven to heat. In a bowl whisk together the cornmeal, flour, baking soda, coconut sugar, and salt. In a second bowl, mix the corn, almond milk, avocado oil, and maple syrup together. Fold the dry ingredients into the wet. Remove the skillet from the oven and melt the 1 tablespoon of oil in it; coating the sides. Pour the cornbread into the skillet and bake for 35 minutes. Allow to cool and cut up into pieces.

Food, LatestEmma HyslopComment