Two bean–mushroom chili with gluten-free cornbread

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two bean–mushroom chili with gluten-free cornbread

Easy Prep

Two bean–mushroom chili with gluten-free cornbread

Gluten-Free Friendly, Vegetarian

2 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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 1 cup milk
  • 1 pasture-raised organic egg
  • Sunbasket 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

Calories 640, Total Fat 26g (33% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 610mg (27% DV), Total Carb. 91g (33% DV), Fiber 16g (57% DV), Total Sugars 28g (Incl. 16g Added Sugars, 32% DV), Protein 17g
Contains: Milk, Eggs

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

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.

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.
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