Meatless Monday: Chipotle Chili with Honey Cornbread

Cozy up by the fireplace and enjoy a bowl of warming honey cornbread topped chili for this week’s Meatless Monday!

This vegetarian chili is packed with veggies and loaded with protein. Spicy and smokey flavors provided by the fire roasted tomatoes, smoked paprika and chipotle powder build through a long simmer while sweet potato adds some starchiness to cool things down. It's all topped off with a thick slab of sweet honey cornbread that pairs perfectly with the smoked spice. While the chili is good without the cornbread, it really shines with it.

Head to my blog for some time saving tips with this recipe!

Chipotle Chili with Sweet Honey Cornbread
(Serves 6 - 8)

INGREDIENTS

• 2 tablespoons olive oil
• 1 medium sweet onion, diced
• 1/2 red pepper, diced
• 2 carrots, diced (1/4th inch cubes)
• 1/2 cup corn (I used frozen)
• 1 large sweet potato, diced (3/4 inch cubes, ~2.5 cups)
• 3 cloves garlic, minced
• 2 teaspoons chili powder (I use McCormick which is pretty mild)
• 1 teaspoon smoked paprika
• 3/4 teaspoon chipotle powder
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 14 ounce can fire roasted diced tomatoes
• 2 tablespoons tomato paste
• 3 - 4 cups vegetable broth
• 1/2 cup green lentils, rinsed and sorted
• 1/2 cup black beans, drained and rinsed
• Salt and pepper for seasoning
• 1 cup cornmeal
• 1 cup all purpose flour
• 2 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk, room temperature
• 1/4 cup honey
• 2 eggs, room temperature
• 1/2 cup unsalted butter, melted & slightly cooled

DIRECTIONS

Add 2 tablespoons of olive oil to a large oven safe skillet* (at least 2 quarts, 3 - 4 recommended) or large pot over medium heat

Once hot, add the onion, pepper, carrots and corn. Season with 1/4 teaspoon salt and pepper to taste

Cook, stirring often, for approximately 7 minutes until the vegetables start to soften

Add the spices, garlic and 1/4 teaspoon salt and stir until the vegetables are coated. Cook for approximately 1 - 2 minutes

Add the diced tomatoes, tomato paste and veggie broth (4 cups of veggie broth if going to top with cornbread, 3 cups if not)

Raise the heat to high and bring to a boil. Once boiling, add the lentils, stir, and lower the heat to low. Simmer for 20 minutes

After the 20 minutes, add the sweet potato and black beans

Simmer for 30 minutes. After 30 minutes, taste and season - I added 1/2 teaspoon of salt

Preheat the oven to 400 degrees

In a medium bowl, combine the cornmeal, flour, salt, sugars and baking powder

In another bowl, add the milk, honey, eggs and butter. Wisk to combine

Add the liquid ingredients to the dry and stir until just combined - don't over mix

Carefully spread the batter on top of the chili. Bake until cooked though (35 - 40 minutes for a 10 inch, 2 quart skillet). I recommend placing a baking sheet under the skillet to catch the drippings. Cool for a few minutes before serving

* I recommend a 10 - 12 inch high walled oven safe skillet. I used a 2 quart, 10 inch skillet and the liquids were very close to the top before reducing but it does all fit. You can also use a larger pot then transfer to the oven safe skillet when it is time to bake. A 10 inch skillet had a 35 minute bake time for me, a 12 inch would have a shorter bake time.

Spice Level: Everyone has a different ideal spice level. My husband and I consider it to have a medium spice level - spicy but not too spicy. If you are concerned, reduce the chipotle powder to 1/2 teaspoon