Texas-Style Veggie Chili and Jalapeño Cornbread

A bowl of richly dark veggie chili with a cast iron pan of jalapeño cornbread

Rich with a satisfying 2-alarm heat, this Texas-style vegetarian chili and jalapeño cornbread is just the ticket for large-batch cooking, freezing and potlucks.

As veggie social wannabes in a meat-eating world, we’re used to slim pickings, so we took a huge pot of chili and platter full of cornbread.

We figured that if we made cards that identified the dishes as vegan or vegetarian, most people would curl their lips and walk on by, then we’d have leftovers to freeze for fast, active travel day meals.

We were mostly right. Only three people tried it, and two of those went back for seconds.

Chili Ingredients

2-3 cups veggie broth

1 cup bulgur, buckwheat groats or steel-cut oats

6 each dry guajillo and morita chilis

1 each dry ancho and pasilla

2 dry chipotle peppers

1 or two hatch chilis (I used frozen)

1 sweet Onion

1 each green and red bell pepper, chopped

1 jalapeño or fresno pepper, chopped

4-5 cloves garlic, minced

1 large can fire roasted tomatoes

1 small can fire roasted tomatoes, if needed for larger family

2-3 cans red kidney beans

1 can hominy or corn (optional)

Approximately 1-2 TBS Each Cumin and Mexican Oregano, or to taste

Tomato paste, optional, to thicken

Salt and pepper, to taste

Cornbread Ingredients

1/2 cup whole wheat flour

1/2 cup oat flour

1 cup corn meal

3 TBS sugar

1 egg or equivalent, such as 1 TBS ground flax

2 teaspoons baking powder

1/2 teaspoon salt

1-1/4 cup milk or alternative

1/4 cup yogurt or alternative

1/4 cup applesauce

small splash of vanilla

2 jalapeño peppers, seeded and minced

Very small can of corn kernels, or 1/2 cup


Pour hot veggie broth over bulgur, groats or oats and let sit for 15 minutes or so.

Put dried chilis in saucepan, cover with water, bring to boil and simmer for at least 10-20 minutes. Add hatch chilis and let thaw, then scoop out all chilis and peppers into food processor or blender and purée, slowly adding liquid from pan until incorporated.

Begin sautéing onion in large, heavy stew pot. After a couple of minutes, add peppers and keep stirring for a couple more minutes so it doesn’t burn. Add a splash of broth or water if sticking becomes a problem. Add garlic, stirring to combine. Dump tomatoes in, adding more if it looks like you want it chunkier. Add kidney beans and hominy or corn. Season to taste with cumin, Mexican Oregano, salt and pepper. Add groats and a little more veggie broth or tomato-based veggie juice if needed. Simmer until groats are al dente.

Meanwhile, preheat oven to 400, and begin mixing up cornbread recipe below.

When groats are done, add puréed chilis to the pot, let heat through and taste. Adjust seasonings, if needed, and add either broth or tomato paste until chili is desired consistency. Remove from heat.

Jalapeño Corn Bread

Heat 10-inch cast-iron frying pan with a little oil in it, either in the oven while it preheats to, or on the stove, medium heat. Optionally, use a non-stick metal 8×8 square cake pan. Silicone and glass pans don’t seem to work as well. I have a combo microwave convection oven in the RV, so the stovetop method works best for me. I even leave it on the stovetop cooking for a minute or two after pouring the batter in.

Mix wet ingredients in one bowl. Mix dry ingredients in another. Add wet to dry, dump in corn and jalapeño and mix gently, just until moistened. Dump into pan and bake for 35 minutes, or until top is golden brown.


These are our favorite chili fixin’ products!

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