Vegetarian Chili & Cornbread

Written by chanie on July 8th, 2013

For one week of the summer, I welcome the opportunity to put on my dairy apron, which usually collects dust until Shavuous comes around. Lighter meals of grilled fish and salads are also appreciated on these hot summer days. But for some serious meat eaters, the nine days* can be a challenging time. I know, because my husband is one of them. If he comes home from a long day of work to a pot of mac and cheese, he takes a bite and then asks for the next course. To him, a meal without meat is not a meal at all. The good news is, meat-eaters can still enjoy some hearty dishes, albeit without the 6-hour wait tag.

Vegetarian chili is a great option for the nine days because it is so versatile. You can serve it up in a burrito, over baked potatoes, or as a base for shepherds pie. You can also go the classic route and eat it alongside cornbread, or go Mexican with a tray of enchilada’s. Usually, chili needs to cook for several hours, but because I don’t like to sit over a hot stove in the summer, I’ve come up with a great recipe that doesn’t require endless hours on the stove.

For more great Nine Days ideas, including other meat-lovers recipes, visit the new Nine Days category.

You can also check out my new Nine Day Album on Facebook for great dairy and pareve recipes that are not on the blog.

*The Nine Days is a mourning period over the destruction of the Holy Temple. During this time, observant Jews abstain from eating meat and drinking wine as well as other joyous activities.

To me, chili without cornbread is like a hot dog without mustard. It’s just a must-have! It took a long time for me to come up with the perfect cornbread recipe that is moist, not too sweet, and, well…corny (you know I mean that in the taste of corn sense). The combination of coconut milk and creamed corn keep the cornbread moist and pareve. That means you get to whip them up with some REAL meat chili when the Nine Days are up!

I mentioned lots of fun ways to use chili earlier in the post, but I especially love this one-dish-meal option. You can choose to layer the chili into a square baking dish, or serve them up in individual mason jars for a fun twist. Since the cornbread is cooked on top of the chili (and will rise during baking), I only use half of my cornbread recipe for it. You can use the remaining batter for cupcakes or double up the chili recipe, and make 2 pies.

1 year ago: Corn Flake crunch ice cream
2 years ago: sushi salad II

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27 Comments so far ↓

  1. Hindy says:

    I am totally making this! I may even make it for shabbat! This looks amazing!

  2. Rivka:) says:

    Def. trying this for dinner this week!!
    thank u!

  3. Elianna M. says:

    What is the best way to rewarm this? If I make it the day before, will the corn bread part dry out when rewarmed?
    Also- can this be frozen?
    Thanks- can’t wait to try it!

    • chanie says:

      Hi, I don’t see why it can’t be frozen since each individual component freezes well. If you want to rewarm it, I would keep it covered so the cornbread doesn’t dry out during rewarming.

  4. Ronnie Fein says:

    We are big no-meat, lots of fish and dairy eaters so this is right up our alley! Layering certainly makes this a hearty dish.

  5. This looks like fun in a cup!

  6. Love the presentation in the mason jars, very cute. The addition of coconut milk and creamed corn to the muffins must give make the corn bread really moist. Nice Job!

  7. This looks out of this world great and easy!

  8. Jamie Geller says:

    I love the dressed down pie and dressed up glass jars – fabulous!

  9. I love the presentation of the chili in the jar with the cornbread on top. Perfect!

  10. I love the jars. I make something similar to this with a polenta topping, which half my family loves, but the other half may prefer this cornbread top.

  11. This recipe looks amazing! Love the idea as always.

  12. this is such a creative and delicious dinner idea! the nine days may be over, but i think we’ll still add this to the menu next week!

  13. Esther says:

    I want to make this for shabbos now that the 9 days r over ca n i make this meat and how?

    • chanie says:

      Yes, instead of adding beans, add a lb. of ground beef that you’ve browned in a separate pot. Or, if you’d like, you can add beans too. You’ll probably need more stock, so just check the consistency and add as needed.

  14. Devorah says:

    I made this, and both the chili and the cornbread were too sweet for me. I think next time I’ll skip the brown sugar for the chili part.

  15. Daniel says:

    Hi- I had an issue when making this, i first prepared my chili, and then it was refrigerated for a day or two. Then i made the cornbread per the recipe and baked it… it took a LONG time to cook and im thinking that the cold chili was sucking up all the heat from the batter. Do you have any suggestions? should i bake it on warm chili? thanks!

  16. Aidie says:

    I have made this twice and my whole family loves it. thanks!

  17. Bat-Tzion says:

    made this a few times and we LOVE IT ( I love mexican food and I live in Israel where there are NO mexican restaurants so I’m always looking for good recipes…) Making it tonight for a mexican themed Chanukkah supper, witha side of guacamole and sour cream and ofcourse churros. THANKS FOR ALL YOUR GREAT RECIPES. BIG FAN HERE!!!!

  18. Congrats! This recipe has been nominated to win my Inspired Recipe of the Year Award. The shortlist will be announced on 12/30/2013.

  19. Gill says:

    Dinner is now done. Thank you. Loving this

  20. Rachel says:

    just made the cornbread recipe for thanksgiving meal.. yum! this one is a keeper.. can’t wait to try making the whole dish with cheese and all, looks so good

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