Today’s post is sponsored by CorningWare! We’re cooking up some winter comfort food in a pair of their Meal Mugs.
While racking my brain for a fun individually portioned recipe I kept circling back to pot pies. Pot pies pot pies pot pies. Since I posted the recipe for my vegetable biscuit-topped pot pie last month I needed to give the ol’ pot pie a twist.
In the end I landed on this hearty vegan chili topped with cornbread. It’s kinda pot pie-esque but I don’t think I’d really call it a pot pie, ya know?
Before going veg at the tender age of 13, I loved Tim Horton’s chili and I always went for the bread bowl (a true carb-lover through and through.) This chili is a little Tim Hortons-esque, the base ingredients are red kidney beans, tomatoes, vegan “beef” crumbles, mushrooms, green pepper, carrot, celery, onion, and garlic. This chili is the epitome of hearty, meaty, satiating chili – it’s exactly the recipe I’d want to serve to a vegan-food-adverse -omnivore . If you’re not a fan of vegan “meats” just leave it out and add an extra 1/2 cup each of kidney beans and mushrooms.
The Meal Mugs come in once the chili is prepared. Divide the chili between 2 Meal Mugs, top with cornbread batter and bake for 35 minutes at 350F. Freshly baked cornbread AND piping hot chili all in one big happy mug. Perfection.
These mugs are nice and roomy (591ml) making them perfect for large, cold-day-sized-servings of chili (or hot chocolate, tea, coffee, soup, you name it!). They’re made of durable, non-porous stoneware (meaning they won’t stain or soak up flavours or food smells.) They’re safe to be used in your oven, microwave, freezer, and dishwasher. The vented lids are BPA free and microwave and top rack dishwasher safe.
This recipe makes enough for 2 really hungry people and scales up easily if you want to serve more people. It’s freezer-friendly too!
Canadians can find CorningWare Meal Mugs at Walmart, Loblaws, Home Outfitters, London Drugs, CorningWare.com, ShopWorldKitchen.com, and Amazon.ca.
This post is sponsored by CorningWare. An extra big “Thank you” to CorningWare for the beautiful Pyrex bowl shown in the cornbread batter photos!
- 1 ½ tbsp olive oil
- 1/3 cup chopped red onion
- 1/3 cup chopped carrot
- ¼ cup chopped celery
- ¼ cup chopped green pepper
- 2 cloves minced garlic
- ¾ cup sliced button mushrooms
- 1 tbsp chili powder
- ¼ tsp salt
- 1 cup cooked kidney beans
- 1 cup diced, drained, canned tomatoes
- ¾ vegan “beef” crumbles (I recommend Gardein’s Beefless Crumbles)
- 1 ½ cups vegetable broth
- 1 ½ cups water
- 2/3 cup unsweetened soy milk
- 1/3 cup + 1 tbsp cornmeal
- 1 tsp ground flax seed
- 2 ½ tbsp sugar
- 2 tbsp + ½ tsp vegetable oil (I used canola)
- ½ cup unbleached flour
- 1 tsp baking powder
- ¼ tsp salt
- In a medium saucepan, heat olive oil over medium-high heat. Add red onion, carrot, celery, green pepper and garlic. Cook until onion appears translucent, about 5 minutes.
- Add mushrooms, chili powder and salt. Cook until mushrooms begin to soften, about 2 minutes.
- Preheat oven to 350°F.
- Add kidney beans, tomatoes, “beef” crumbles, vegetable broth, and water. Turn heat to medium and simmer for 35 minutes. Taste and adjust seasoning.
- Prepare cornbread batter.
- Divide chili between two Meal Mugs. Top with cornbread batter and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving (mug will still be hot!)
- Combine soy milk, cornmeal, ground flax seed and sugar. Set aside for 10 minutes.
- In a medium bowl, combine flour (refer to Notes for best results with measuring flour), baking powder, and salt.
- Add soy milk/cornmeal mixture to dry ingredients and mix well.
- Top chili with cornbread batter and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving. Top chili with cornbread batter and microwave on high for 4-5 minutes or until a toothpick inserted in the center comes out clean. Let sit for 5 minutes before serving.