J. Kenji Lopez-Alt’s vegan bean chili, served with sliced green onions and Forager sour cream, and a side of Nora Cooks’ cornbread.
by tomford306
3 Comments
tomford306
Chili: https://www.seriouseats.com/best-vegetarian-bean-chile-recipe (I made a few changes—used half the amount of tomatoes and blended them, subbed 1 tbsp red miso for the marmite, used 1 3/4 cup pinto beans and 1 3/4 cup black beans instead of kidney beans, and used water instead of bean broth/aquafaba)
3 Comments
Chili: https://www.seriouseats.com/best-vegetarian-bean-chile-recipe (I made a few changes—used half the amount of tomatoes and blended them, subbed 1 tbsp red miso for the marmite, used 1 3/4 cup pinto beans and 1 3/4 cup black beans instead of kidney beans, and used water instead of bean broth/aquafaba)
Cornbread: https://www.noracooks.com/the-best-vegan-cornbread/ (I halved the sugar and it was perfect)
Comfort vegan food season is upon us and this looks awesome. That cornbread is thiccc too 😍
wow that cornbread really went hard