(Vegan) Chili + (Gluten-free) Cornbread


SO MUCH PROTEIN!!! Sorry for the slight delay, but it took me a few tries to get this one right! Quite proud of it though. Just sayin.

ALSO FOR YOUR SAFETY: I forgot to warn against “bean poisoning” (seriously, google it) because my slow-cooker reaches high enough temperatures to prevent it, but most don’t! If you’re not sure about your’s (or just want to be on the safe side), boil your beans briskly for 5 minutes after soaking them and before adding them to the slow-cooker.

Music by Sylvie Lewis

Provided by Mevio’s Music Alley


8 Responses to “(Vegan) Chili + (Gluten-free) Cornbread”

  1. August 6, 2011 at 1:13 AM

    cool video, music and recipe! we’ll try it! :o)

    Just one comment… beans do need to be cooked properly and at high temps as otherwise they are poisonous: http://theveganathome.blogspot.com/2008/10/bean-poisoning.html (and also, you can read up on wikipedia)

    I found this out the hard way!

  2. kcbm49
    August 20, 2011 at 9:04 PM
  3. Zach
    September 8, 2011 at 9:26 PM

    Great videos and site. If voting is allowed, I would like to submit a vote for a whole video based on quinoa, the guru’s time and interest permitting. anyway, stay awesome!

    p.s. I went to the store thinking to get ingredients for the cornbread, but forgot to write them down and didn’t find them written out on the site from my phone. So, for what it is worth, here they are:

    What you’ll need

    Slow cooker
    caste iron skillet

    1/2 cup each of dried pinto, kidney, and black beans
    1 yellow onion
    1 green bell pepper
    1 red bell pepper
    2-3 garlic cloves
    2 serrano chilis
    1 chipotle pepper
    1 teaspoon cumin
    1 cup of textured vegetable protein
    2 bay leaves
    1 sprig of fresh thyme
    28 oz can of crushed tomatoes
    12 oz. beer or vegetable broth

    1.5 cups cornmeal
    1/2 cup brown rice flower
    1 teaspoon baking powder
    1/4 tea spoon salt
    1/3 cup quinoa
    2 cups soy milk
    2 tablespoons apple cider vinegar
    1 tablespoon canola oil
    1 tablespoon agave nectar
    2 tablespoons vegan margarine

  4. Mary Ellen
    October 3, 2011 at 12:31 AM

    Hi, Thanks for sharing your recipe. I made the chili this weekend, minus the beer. (beer has never agreed with my stomach) It turned out great. I even took it to church for our fall potluck. We all bring various types of chili. I didn’t get a chance to pick up all those ingredients for the corn bread…but it looks great. Your videos make cooking look so easy!

  5. iris
    October 7, 2011 at 9:21 AM

    that gluten free cornbread looks goooood. can you do an episode featuring ocra? dont how to spell it. all i know about ocra(?) is that its amazing deep fried! can you find a heathlier way to eat this? please! i need ocra(?)! i need it or i will explode! that happens to me sometimes( haha! gir qoute with a few words exchanged!).

  6. Liz
    November 4, 2011 at 8:57 PM

    I loved this recipe!!! Sooo delicious, and my boyfriend raved about it to all his friends. One question though, I don’t have a cast iron skillet, I tried just making the bread into muffins, came out good but burnt a little. Have any suggestions with making the bread in a regular pan?

  7. Virginia Chowdary
    January 10, 2012 at 7:23 PM

    just found your site today, full of great stuff! thanks! Question:what size is your iron skillet? I am in the market for one. To Zach, Thanks for writing the ingredients out, It helps!

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