You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor. You can make this with or without the cornbread topping.
| Prep Time | 10 minutes |
| Cook Time | 8 hours |
| Servings |
servings
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Ingredients
- 1 1/4 cups dried cannnelini beans, soaked
- 1 1/4 cups dried black beans, soaked
- 1/4 cup walnuts toasted
- 6 ounces shitake mushrooms
- 2 tablespoons olive oil or ghee
- 2 onions, chopped fine
- 6 cloves garlic minced
- 3 tablespoon tomato paste
- 4 teaspoons oregano
- sea salt and pepper
- 1/4 cup chili powder
- 1 28-ounce can crushed fire-roasted tomatoes
- 3 tablespoons tamari
- 1 tablespoon cumin
- 1 tablespoon raw cacao
- 1 zucchini, diced
- 1 bay leaf
- 1 4-inch piece of kombu
- 2/3 cups millet
- 7 cups water
- 1 jalapeno, diced (optional)
- 1/4 cup cilantro, chopped
Ingredients
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Instructions
- Process walnuts and mushrooms in food processor until finely ground. Transfer to slow cooker.
- Heat oil in a medium skillet over medium high heat. Add onions, salt, garlic, and tomato paste and cook until just beginning to brown, about 8 minutes. Transfer to slow cooker along with remaining ingredients, except cilantro
- Cover and cook on low 8 hours. Garnish with cilantro.
- See below for cornbread topping.
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| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 3/4 plus 1 Tbsp. cornmeal
- 1/3 cup gluten free flour blend
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg or flax egg 1 tbsp ground flaxseed plus 2 1/2 tbsp water. Combine and let rest for 5 minutes before using
- 1 1/2 Tbsp. coconut oil or ghee melted
- 2 Tbsp. raw honey
- 1 Tbsp. applesauce
- 1 Tbsp. fresh lemon juice or apple cider vinegar
- 3/4 cup almond milk
Ingredients
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Instructions
- Preheat oven to 350 degrees. Grease 8 small ramekins or 6 medium and place on a baking sheet.
- Whisk together all dry ingredients in a medium bowl.
- In a separate bowl whisk together all wet ingredients.
- Add the wet ingredients to the dry and thoroughly combine.
- Fill the ramekins 3/4 full with cooled chili. Top with batter.
- Bake for 35 minutes. Cool slightly before serving.
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