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Three-Bean Chili with Herb Cornbread

Three-Bean Chili with Cornbread [1]Serves 4-6
Free of:All top allergens and gluten-free



  1. In a large pot, heat oil over medium-high heat.
  2. Add onion and sauté for 2 minutes. Stir in garlic, and cook for 2 more minutes.
  3. Mix in beef and sauté for another 4 minutes. Now add remaining ingredients.
  4. Bring chili to a boil, then reduce heat to low.
  5. Simmer chili for for 50 minutes, stirring occasionally.
  6. Meanwhile, prepare your cornbread.

Herb Cornbread

Makes 8 to 12 muffins
Free of:All top allergens and gluten-free



  1. Pre-heat oven to 375° F. Line a muffin tin with baking cups.
  2. Combine all dry ingredients in a large bowl, whisking thoroughly.
  3. In a smaller bowl, combine all wet ingredients. Pour into cornmeal mixture and stir gently until well incorporated. Batter will be quite wet.
  4. Spoon into prepared muffin tin to just below the top of each baking cup.
  5. Bake 20-25 minutes or until toothpick in the center comes out clean. Serve warm with chili.

Recipes by Simon Clarke

Related Recipes:
Chipotle Chili with Cornbread [2]
Curried Red Lentil Stew [3]


First published in Allergic Living magazine.
To order the magazine, click here [4].