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RECIPE
21 INGREDIENTS 7 STEPS 30min

One-Pan Vegetarian Chili Cornbread

One-pan vegetarian chili cornbread recipe is the ultimate weeknight meal. Warm, comforting, full of hearty beans and plant-based protein - so good even non-vegetarians will love it! Feel free to swap the Beyond Meat for regular ground beef if you aren't eating plant-based and have this one-pot chili cornbread your way.
One-Pan Vegetarian Chili Cornbread Recipe | SideChef
One-pan vegetarian chili cornbread recipe is the ultimate weeknight meal. Warm, comforting, full of hearty beans and plant-based protein - so good even non-vegetarians will love it! Feel free to swap the Beyond Meat for regular ground beef if you aren't eating plant-based and have this one-pot chili cornbread your way.
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Fulfilled by
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
30min
Total Time
$1.49
Cost Per Serving

Ingredients

US / METRIC
Servings:
8
Serves 8
1 Tbsp
1
Small Yellow Onion , diced
3 cloves
Garlic , minced
1 can
(6 oz)
Tomato Paste
1 Tbsp
Ground Cumin
2 Tbsp
Chili Powder
non spicy kind
1/2 tsp
1 can
Red Kidney Beans
1 can
Diced Tomatoes
1 cup
Vegetable Broth
1 tsp
(optional)

Cornbread

1 box
(8.5 oz)
Cornbread Mix
1
or Box Amount
1 cup
or Box Amount
1/2 cup
Canola Oil
or Vegetable Oil or Box Amount

Toppings

8 oz
Beyond Meat® Beef Ground
to taste
to taste
Scallions
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Nutrition Per Serving

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CALORIES
603
FAT
25.0 g
PROTEIN
23.8 g
CARBS
69.7 g

Author's Notes

The amount of eggs, milk, and oil may vary depending on the brand of cornbread you use. Please check the package before purchasing.

Cooking Instructions

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Step 1
In a large oven-safe skillet over medium-high heat, add the Olive Oil (1 Tbsp) . Once hot add the Yellow Onion (1) and Garlic (3 cloves) to the skillet and stir fry until fragrant. Add Beyond Meat® Beef Ground (8 oz) and continue to cook until onions are beginning to soften for about 5-6 minutes.
Step 2
Add the Chili Powder (2 Tbsp) , Smoked Paprika (1 Tbsp) , Ground Cumin (1 Tbsp) , Tomato Paste (1 can) , Salt (1/2 tsp) , and Granulated Sugar (1/2 tsp) . Cook for another 5 minutes.
Step 3
Add the Red Kidney Beans (1 can) , Diced Tomatoes (1 can) , Vegetable Broth (1 cup) , and Soy Sauce (1 tsp) . Stir to combine and bring up any bits from the bottom and then cook for an additional 10 minutes (up to an hour).
Step 4
Preheat the oven to 350 degrees F (180 degrees C).
Step 5
While the chili is simmering, prepare the cornbread in a medium mixing bowl by combining Cornbread Mix (1 box) , Egg (1) , Milk (1 cup) , and Canola Oil (1/2 cup) .
Step 6
Once the chili is cooked, pour the cornbread batter over the top and bake for 10-15 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Step 7
Let cool and serve with Sour Cream (to taste) , Scallions (to taste) , and Shredded Cheddar Cheese (to taste) , or any other toppings of your choice.
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Nutrition Per Serving
Calories
603
% Daily Value*
Fat
25.0 g
32%
Saturated Fat
3.3 g
16%
Trans Fat
0.1 g
--
Cholesterol
26.3 mg
9%
Carbohydrates
69.7 g
25%
Fiber
13.9 g
50%
Sugars
15.9 g
--
Protein
23.8 g
48%
Sodium
750.4 mg
33%
Vitamin D
0.1 µg
0%
Calcium
177.9 mg
14%
Iron
6.3 mg
35%
Potassium
1116.6 mg
24%
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