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Two bean–mushroom chili with gluten-free cornbread
Easy Prep

Two bean–mushroom chili with gluten-free cornbread

Gluten-Free, Vegetarian

4 Servings, 640 Calories/Serving

30 – 40 Minutes

Our vegetarian red and white bean chili is perfect for a quick dinner; we send the gluten-free cornbread mix so it comes together almost instantly.

In your bag

  • 1 cup milk
  • 1 pasture-raised organic egg
  • Sun Basket gluten-free cornbread mix (gluten-free all-purpose flour - cornmeal - sugar - baking powder - salt)
  • 1 or 2 cloves peeled fresh garlic
  • ¼ pound cremini mushrooms
  • 1½ cups cooked white beans
  • 1½ cups cooked red beans
  • 1 cup mirepoix (onions - carrots - celery)
  • 2 tablespoons tomato paste
  • Chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 cup vegetable broth
  • 1¾ cups diced tomatoes
  • ¾ cup diced mild green chiles
  • 6 or 7 sprigs fresh cilantro
  • 1 lime

Ingredient IQ

Cornbread is the ultimate American dish, dating back to Native Americans who used ground corn as flour to make bread. It acquired its cake-like qualities in the 19th century with the invention of baking powder and baking soda, which leavened the bread, making it lighter.

Nutrition per serving

Instructions

1

Bake the cornbread

Heat the oven to 400°F.
  • Lightly grease a 6-well muffin pan, small (8-inch) ovenproof frying pan, or medium (8 by 8 inches) baking dish with butter or neutral oil.
  • Measure out ½ cup milk; save the rest for another use.
In a medium bowl, using a whisk or fork, mix together the egg, ½ cup milk, and ¼ cup neutral oil. Add the cornbread mix and stir until just combined. Pour the cornbread batter into the greased muffin pan (fill the wells about three-fourths full), frying pan, or baking dish. Bake until golden brown and a toothpick or knife inserted into the center comes out clean, 12 to 14 minutes. Let cool in the pan for 10 minutes; if you used a frying pan or baking dish, cut the cornbread into wedges or squares.
While the cornbread bakes and cools, prepare the chili.

2

Prep the chili ingredients

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Trim the stem ends from the mushrooms; cut the mushrooms into quarters.
  • Rinse the white and red beans.

3

Cook the chili

In a large sauce pot over medium heat, warm 2 tablespoons olive or neutral oil until hot but not smoking. Add the mirepoix, season with salt and pepper, and cook, stirring occasionally, until tender, 4 to 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until just starting to soften, 3 to 4 minutes. Stir in the tomato paste and chili spice blend and cook until fragrant, 1 to 2 minutes.
Add the vegetable broth, tomatoes, green chiles, beans, and 1½ cups water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the chili thickens, 15 to 18 minutes. Season to taste with salt and pepper.
When the chili is almost done, prepare the garnishes.

4

Prep the garnishes

  • Coarsely chop the cilantro.
  • Cut the lime into wedges.

5

Serve

Transfer the chili to individual bowls and garnish with the cilantro. Serve with the cornbread and lime wedges.

Kids Can!

  • Grease the muffin pan.
  • Stir together the cornbread batter.
  • Press the garlic (if you have a press).
  • Rinse the beans.
  • Serve the meal.

Calories: 640, Protein: 17g (34% DV), Fiber: 16g (64% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 15g, Polyunsaturated Fat: 7g, Saturated Fat: 2.5g (13% DV), Cholesterol: 40mg (13% DV), Sodium: 610mg (25% DV), Carbohydrates: 91g (30% DV), Total Sugars: 28g, Added Sugars: (Granulated sugar): 16g (32% DV).
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV). Not a significant source of trans fat.