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Chipotle Chili with Cornbread

Chili Cornbread crop 2Serves 6
Free of: Gluten and all top allergens.

Chili Ingredients

  • 1⁄4 cup (60 mL) olive oil
  • 2 cups (475 mL) onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 2 large carrots, grated
  • 2 lbs (1 kg) ground beef
  • 1 14 oz (398 mL) can kidney beans
  • 1 28 oz (796 mL) can diced tomatoes
  • 1 14 oz (398 mL) can crushed tomatoes
  • 2 tbsp chili powder
  • 2 tbsp canned chipotle peppers,puréed
  • 1⁄4 cup (60 mL) allergen-free dark chocolate, grated


  1. Pre-heat oven to 375º F. To make chili, heat olive oil in a large pot. Add onions, celery and garlic. Cook 2-3 minutes.
  2. Add carrots and beef. Continue to cook, 6-8 minutes, stirring often.
  3. Add remaining ingredients, except chocolate. Bring to a boil, simmer for 30-40 minutes, stirring often.
  4. Add grated chocolate to chili, stir until it’s melted.
    Serve hot chili with cornbread.

Corn Bread Ingredients

  • 1 1⁄4 cup (310 mL) all-purpose gluten-free (GF) or regular all-purpose flour
  • 2⁄3 cup (160 mL) cornmeal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1⁄2 cup (125 mL) sunflower oil
  • 2 eggs or 2x egg replacer
  • 1 1⁄2 cup (375 mL) buttermilk OR soy or oat milk soured with 2-3 tsp of lemon juice.
  • 1 cup (250 mL) red pepper, finely diced
  • 2 jalapeño peppers, de-seeded, minced


  1. Grease a 5×9-inch loaf pan. Dust lightly with GF flour.
  2. In a large bowl, stir together flour, cornmeal, sugar, baking powder, soda and salt.
  3. In another bowl, whisk together oil, eggs, buttermilk or substitute, red pepper and jalapeño. Then add to flour mixture; stir to combine.
  4. Place dough into loaf pan and bake 25 minutes, until a toothpick comes out clean. Cool and slice.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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