Smoky BBQ Chili + Jalapeno Onion Corn Bread

The weather took a turn for the worse today which led to a perfect excuse to be a couch potato all day long. I’ve been feeling a bit under the weather so I actually made this chili yesterday in anticipation of having a couch potato day. It took a few hours to cook so it worked out great to do it yesterday and let it sit for a while and soak up all the flavor. I would highly recommend making it the day before. Perfect meal for a rainy day!

Recipe courtesy of one of my favorite blogs ohsheglows


4-6 people

Total time: 3-4 hours to soak the beans, 5 min. prep time, 2.5 hours cooking time

Cooking utensils: large pot, cutting board, cutting knife measuring spoons, measuring cups


  • 1 tsp extra virgin olive oil
  • 1 sweet onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped (if you like your chili to have  a bit of a kick, which I DO)
  • 2.5 tbsp chili powder, or to taste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika regular paprika will do. I made it with regular paprika but I’m definitely going to try it with smoked paprika the next time I make this.
  • 1/4 tsp cayenne pepper
  • 1/2 cup dry/uncooked black eyed peas
  • 3/4 cup dry/uncooked black beans
  • 6 cups vegetable broth
  • 1 (28-oz) can diced tomatoes, liquid drained
  • 2 tbsp tomato paste, to thicken
  • 1 tbsp chia seeds (or ground flax), to thicken
  • 1 cup frozen corn
  • 2 tbsp BBQ sauce
  • 1/2 tsp kosher salt, or to taste
  • couple handfuls of chopped spinach, or other greens like collard, kale, etc. I thought I bought kale but turns out it was swiss chard which worked out great
  1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent.
  2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes.
  3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes.
  4. Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.
  5.  About 15 minutes before it’s done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.

Recipe courtesy of Veganomicon: the Ultimate Vegan Cookbook by Isa Chandra Moskowitz


15 slices of cornbread

Total time: 40 min. (8 min. prep time, 32 min. cook time)

Cooking utensils: med. size frying pan, mixing bowl, cast-iron skillet or 9×13 baking pan, cutting board, cutting knife measuring spoons, measuring cups


  • 2 cups plain soy milk
  • 2 tsp apple cider vinegar
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup sugar
  •  2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup oil
  • 1 tbs oil or butter
  • 1 medium size onion, sliced thinly
  • 3 jalapenos, seeded and sliced thinly
  • 1/4 tsp salt
  • 1 cup fresh or frozen and partially thawed corn kernels
  • 1 tbs oil


  1. Preheat the oven to 350 degrees F.
  2. Saute the onion and jalapeno in 1 tbs oil/butter for about 5-7 onions, I caramelized the onions because why not?
  3. Saute the corn in 1 tbs oil for about 7 minutes, until the corn is slightly browned.
  4. Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.
  5. In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture until just combined; some lumps are okay.
  6. Fold the sauteed corn into the batter.
  7. Pour the batter into the cast-iron skillet or the 9×13 baking pan.
  8. Scatter the onion and jalapeno topping over the batter in the pan.
  9. Bake for 30-32 minutes, until a butter knife inserted through the middle comes out clean.
  10. Remove from the oven and let cool just a bit before serving.
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1 Comment

Filed under Dining In, Vegan

One response to “Smoky BBQ Chili + Jalapeno Onion Corn Bread

  1. Nechama Lilach

    Vegan cornbread! I just went vegan, and wasn’t sure if I’d make it…but if I got the cornbread, I’m set :)

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