Three-Bean Chili with Herb Cornbread

Ingredients

Chili

  • 2 tbsp olive oil
  • 1 large sweet onion, diced
  • 4 cloves garlic, minced
  • 2 pounds ground beef
  • 1/4 cup chili powder
  • 1 tbsp paprika
  • 2 tbsp cumin
  • 14 oz can each, kidney, pinto, white beans, drained and rinsed
  • 28 oz can diced tomatoes
  • Salt and pepper

Herb Cornbread

  • 1 cup fine cornmeal
  • 1/4 cup white rice flour
  • 1/4 cup brown rice flour
  • 1/4 cup corn flour
  • 1/4 cup tapioca starch
  • 1 tbsp gluten-free baking powder
  • 1/2 tsp sea salt
  • 1/4 cup golden cane sugar
  • 1 tsp Italian savory herbs
  • 1/3 cup grapeseed oil
  • 1 cup unsweetened rice milk
  •  2 flax “eggs” (2 tbsp ground flax seeds + 6 tbsp hot water, combined and cooled) or 2 eggs

Makes: 4-6 servings of chili and 10-12 muffins
Free of: gluten and all top allergens

Instructions

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

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