Spicy Vegan Black Bean Chili with Cornbread Crumble Topping

A flavorful and hearty vegan chili featuring black beans, corn, and a blend of warming spices. Topped with a sweet and savory cornbread crumble for added texture and flavor.

Prep Time

20 minutes

Total Time

60 minutes

Calories

750 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.07/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

2tablespoonsOlive Oil

£0.25

1mediumOnion(chopped)

£0.30

1mediumRed Bell Pepper(chopped)

£0.70

1smallJalapeño(seeded and minced (optional, for extra heat))

£0.20

3clovesGarlic(minced)

£0.15

2tablespoonsChili Powder

£0.10

1tablespoonCumin

£0.08

1teaspoonSmoked Paprika

£0.05

1teaspoonDried Oregano

£0.03

0.3teaspoonCayenne Pepper(optional, for extra heat)

£0.02

4cupsVegetable Broth

£0.50

28ouncesCanned Diced Tomatoes(undrained)

£0.90

215-ounce cansBlack Beans(rinsed and drained)

£1.40

1cupCorn(frozen or canned (drained))

£0.50

1tablespoonLime Juice

£0.15

1teaspoonSalt(or to taste)

£0.01

0.5teaspoonBlack Pepper(or to taste)

£0.03

1box (approx. 15 oz)Cornbread Mix(vegan cornbread mix or homemade recipe)

£2.00

As per cornbread mix instructions Non-Dairy Milk(Use preferred milk like almond, soy or oat)

£0.30

As per cornbread mix instructions Vegan Butter(Melted)

£0.60

Total Cost

£8.27

£2.07 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Prepare cornbread mix according to package instructions, or a homemade cornbread recipe, using non-dairy milk and melted vegan butter as substitutes for dairy milk and butter. Instead of baking the cornbread as a whole loaf or muffins, crumble the batter onto a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until golden brown and crispy. Set aside to cool.
2.
Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes. Add jalapeño (if using) and garlic and cook for another minute until fragrant.
3.
Stir in chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until fragrant.
4.
Pour in vegetable broth and diced tomatoes. Bring to a simmer.
5.
Add black beans and corn. Reduce heat and simmer for at least 20 minutes, or up to 30 minutes, allowing the flavors to meld together.
6.
Stir in lime juice, salt, and pepper to taste.
7.
Ladle chili into bowls and top with the cornbread crumble. Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (500g)

750 kcal / 3138 kJ

Carbs

95g

37% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

25 g

83% of RDA

Sugar

20 g

22% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the amount of chili powder and cayenne pepper to your desired level of spiciness.

For a thicker chili, you can mash some of the black beans before adding them to the pot.

Feel free to add other vegetables like carrots, celery, or zucchini to the chili.

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Cornbread crumble is best stored separately to maintain its crispiness.

Cooking Equipment

Oven

Stovetop

Large Pot or Dutch Oven

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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