Vegan Chili with Gluten-Free Cornbread
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Protein-Packed Chili with Cornbread

Easy dinner recipes for camping, travel, or anytime your pantry needs a clean out.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: capsule kitchen, gluten-free, vegan
Servings: 6



  • 2 tbsp ground flaxseeds
  • 5 tbsp water
  • ½ cup neutral oil
  • cup unsweetened plant-based milk
  • 1 package Gluten Free Cornbread Mix (see below "Ingredients 101: Gluten Free Cornbread Mix")


  • 1 cup textured vegetable protein (TVP)
  • 1 cup boiling water
  • 1 can (7 oz) chipotle peppers in adobo sauce (divided)
  • 1 tbsp neutral oil
  • 1 yellow onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes (I prefer fire roasted)
  • 1 can (4 oz) mild green chilis
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 tsp salt

FOR SERVING (optional)

  • Vegan butter
  • Cilantro, chopped
  • Green onion, chopped
  • Lime, cut into wedges
  • Avocado, sliced



  • To make cornbread, follow the instructions given on the package—they many vary slightly from the steps provided here.
  • Preheat your oven to 375°F. Prepare a bread pan by lining it with parchment paper or use a silicone bread pan instead.
  • Using a large mixing bowl, mix 2 tablespoons of ground flaxseeds with 5 tablespoons of water. This replaces 2 eggs. Mix with a fork and allow to sit for 5 minutes. Next, add the oil, milk, and cornbread mix. Combine all ingredients using a whisk or a fork, until the mixture is consistent.
  • Pour mixture into the bread pan and place in the oven for 25-30 minutes, baking the bread until it is golden brown.
  • Once cooked, place the cornbread aside, allowing it to cool for at least 20 minutes prior to slicing.


  • Prepare the TVP in a medium-sized mixing bowl by combining the dry TVP with boiling water. Add about 1 teaspoon of the adobo sauce from the chipotle peppers can. This will add a lot of spice, adjust up or down based on your preference. Allow the mixture to sit for 10 minutes as it thickens.
  • Heat a large pot over medium heat with a tablespoon of oil. Add the chopped onion and mix frequently to sauté until it is translucent, about 4-5 minutes.
  • Add the beans, tomatoes, and green chilis to the pot. Stir well to combine and continue to cook on medium heat with a lid on, for about 5 minutes.
  • Add the TVP mixture, chili powder, paprika, and salt to the pot. For additional spice, add a few chipotle peppers with some sauce (you can do this at the end to make sure that the chili doesn’t turn out too spicy). Stir well and allow to cook on low-medium heat for 20-30 minutes with the lid on, stirring occasionally. Taste and adjust spice levels as needed.


  • Serve the chili with optional garnishes and a slice of cornbread with vegan butter. Enjoy this hearty, warm meal!
  • Both the chili and cornbread can be stored in the refrigerator (separately) for up to 7 days in airtight containers.