Three Bean Chili over Crispy Corn Cakes

BY : PUBLISHED : February 12th, 2014 UPDATED: August 17th, 2021

This three bean chili is full of plant based nutrition your body needs to thrive. It’s extremely versatile and you can use whatever veggies and/or beans you have on hand. The skillet corn cakes this chili sits atop are absolutely delicious, but not at all necessary in order to enjoy this colorful creation. If you’re short on time, serve it a la carte, or with some bread or tortilla chips. The recipe looks like it contains a lot of ingredients, but really it’s two full recipes, so read carefully. It also makes a wonderful amount of food, so you can save extra in the freezer for those days you just can’t cook. As always, 100% vegan, gluten-free, and soy-free.

chili on corn cakes 1 scaled

Three Bean Chili over Crispy Corn Cakes

Renee Press
This three bean chili is full of plant based nutrition your body needs to thrive. It’s extremely versatile and you can use whatever veggies and/or beans you have on hand. The skillet corn cakes this chili sits atop are absolutely delicious, but not at all necessary in order to enjoy this colorful creation.
5 from 1 vote
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dinner, Lunch
Cuisine American
Servings 8 servings
Calories 436 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

The Chili:

  • 1 can of kidney beans, drained and rinsed
  • 1 can of black beans, drained and rinsed
  • 1 can of chickpeas, drained and rinsed
  • 1 onion, chopped
  • 1 cup of celery, chopped
  • 1 carrot, chopped
  • 1 cup of sweet potato, cubed
  • 1 cup of corn kernels, fresh or frozen
  • 28 ounces of chopped tomatoes (or 3-4 cups fresh tomatoes)
  • 1-2 Tablespoons of chili powder (+ a pinch of cayenne, if you like it extra spicy)
  • 1 teaspoon of salt, or smoked salt (to taste)
  • 1 Tablespoon of maple syrup, or sugar (optional)
  • 1 Tablespoon of turmeric
  • 1 Tablespoon of paprika

Crispy Corn Cakes:

  • 1 cup of corn meal
  • 1 cup of all purpose flour (gluten-free is fine)
  • 1/2 cup of coarse cornmeal (polenta)
  • 3/4 teaspoon of salt
  • 1/2 teaspoon of baking powder
  • 2 Tablespoons of maple syrup
  • 2 Tablespoons of olive oil
  • 1 - 1 1/2 cups of water

Instructions
 

  • Start the chili in a large pot or deep skillet. Heat a teaspoon of olive oil to medium-low heat, add the chopped onion, celery, and carrot and saute for 4-5 minutes until lightly browning. Add the sweet potato, corn, kidney, black beans, and chickpeas. Stir and let cook for 2-3 minutes.
  • Add all spices, maple syrup, salt, and tomatoes. Add a bit of water if necessary, to bring to nice chili consistency. Bring to a gentle simmer and let cook, covered and undisturbed, for 20 minutes until sweet potatoes are cooked through. Season with salt and pepper to taste.
  • If making the crispy corn cakes, in a medium bowl whisk together all dry ingredients, corn meal though baking powder. Add wet ingredients, maple syrup through water. Stir well and heat non-stick skillet to medium high heat. Ladle 1/4 cup of batter onto pan, tilting pan to spread into a circle. When browning on bottom and bubbling on top, flip over and cook 30-45 more seconds. Repeat.
  • Keep them warm on a plate in the oven if needed. Serve a ladle of chili atop corn cakes when done. Sprinkle with freshly chopped parsley or cilantro if you have it and enjoy!

Nutrition

Calories: 436kcalCarbohydrates: 79gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1095mgPotassium: 994mgFiber: 16gSugar: 12gVitamin A: 5305IUVitamin C: 19mgCalcium: 118mgIron: 5mg
Keyword corn cakes, dairy free chili, spicy vegetarian chili, three bean chili, vegan chili
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press