Smoky Ghost Pepper Three Bean Chili with Pumpkin Cornbread

Ingredients

• 2 bell peppers (diced)
• 1 large onion (diced)
• 3 ghost peppers (minced; source specifies 2–4)
• 6 cloves garlic (minced)
• 30 oz tomato sauce (2 cans, 15 oz each)
• 14.5 oz fire-roasted tomatoes (1 can)
• 15 oz black beans (1 can; include can liquid)
• 15 oz kidney beans (1 can; include can liquid)
• 15 oz pinto beans (1 can; include can liquid)
• 2 tbsp gluten-free tamari
• 1 tbsp maple syrup (for chili)
• 1 tbsp molasses
• 1 tbsp double-concentrate tomato paste
• 0.25 cup chili powder
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried Mexican oregano (regular dried oregano may be used instead)
• 1 cinnamon stick (1–2 inches)
• 2 tsp salt (or to taste)
• oil (for cooking; small drizzle or spritz)
• 1.5 tsp liquid smoke (optional; use 1–2 tsp, or use a smoking gun instead)
• 1.25 cup gluten-free all-purpose flour (for pumpkin cornbread)
• 1 cup cornmeal
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 0.5 tsp salt (for cornbread)
• 1 cup pumpkin puree
• 0.67 cup soy milk (for cornbread; combined with apple cider vinegar)
• 1 tbsp apple cider vinegar (for cornbread; combined with soy milk)
• 0.5 cup maple syrup (for pumpkin cornbread)
• 0.25 cup oil (for pumpkin cornbread)
• 2 tbsp ground flaxseed (combine with water to make flax egg)
• 5 tbsp water (for flax egg)
• brown sugar (optional; for topping)
• oil (for spritzing the muffin pan)
• green or white onion (sliced, for serving)
• plant-based yogurt or sour cream (for serving)
• plant-based cheese shreds (for serving)
• favorite chili toppings (optional; use preferred toppings for serving)

Steps

1. 1

   Dice the bell peppers and onion. Mince the ghost peppers and garlic.

2. 2

   Heat a large stockpot over medium-high heat and add a small drizzle or spritz of cooking oil.

3. 3

   Add the bell peppers and onion. Cook for 5–6 minutes, until softened and beginning to brown.

4. 4

   Add the minced ghost peppers and garlic. Cook for 1 minute.

5. 5

   Stir in the chili powder, cumin, smoked paprika, ground coriander, oregano, cinnamon stick, salt, and tomato paste. Cook for 1 minute, until fragrant.

6. 6

   Add the fire-roasted tomatoes, tomato sauce, black beans, kidney beans, and pinto beans, including the liquid from the bean cans. Add the maple syrup, molasses, tamari, and liquid smoke if using.

7. 7

   Increase the heat to high and bring the chili to a boil. Cover the pot and reduce the heat to low.

8. 8

   If using a smoking gun instead of liquid smoke, smoke the chili now.

9. 9

   Simmer the covered chili for at least 30 minutes to develop the flavors; simmer longer if desired.

10. 10

    For the cornbread, heat the oven to 375°F (190°C). Spritz a 12-cup muffin pan with oil.

11. 11

    In one small ramekin, combine the ground flaxseed and water. In another, combine the soy milk and apple cider vinegar. Set both aside for 5–10 minutes.

12. 12

    In a medium mixing bowl, combine the gluten-free all-purpose flour, cornmeal, baking powder, baking soda, pumpkin pie spice, and salt. Mix well.

13. 13

    In a separate bowl, combine the pumpkin puree, soy milk mixture, maple syrup, oil, and flax mixture. Whisk well.

14. 14

    Pour the wet mixture into the dry ingredients. Stir with a spatula just until combined, ensuring no dry clumps remain.

15. 15

    Divide the batter evenly among the 12 muffin cups. Sprinkle brown sugar on top if desired.

16. 16

    Place the pan on the oven’s middle rack and bake for 16–18 minutes, or until a toothpick comes out mostly clean.

17. 17

    Let the muffins sit in the pan for 5 minutes, then transfer them to a wire rack to cool.

18. 18

    Serve the chili with sliced green or white onion, plant-based yogurt or sour cream, plant-based cheese shreds, and any other preferred chili toppings. Serve with the pumpkin cornbread.

Notes

The source does not give a chili serving yield. Twelve muffins are made; total servings are therefore estimated. Ghost peppers are listed as 2–4, chili simmering is at least 30 minutes, and the smoking gun is an alternative to liquid smoke.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• spicy
• smoky
• stovetop
• baked