Three Bean Chili over Crispy Corn Cakes

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.

Ingredients

• The Chili:
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 onion, chopped
• 1 cup celery, chopped
• 1 carrot, chopped
• 1 cup sweet potato, cubed
• 1 cup corn kernels, fresh or frozen
• 1 large 28 oz can of chopped tomatoes (or 3-4 cups fresh tomatoes)
• 1-2 Tbsp chili powder (+ a pinch of cayenne, if you like it extra spicy)
• 1 tsp salt, or smoked salt (to taste)
• 1 Tbsp maple syrup, or sugar (optional)
• 1 Tbsp turmeric
• 1 Tbsp paprika
• Crispy Corn Cakes:
• 1 cup corn meal
• 1 cup all purpose flour (gluten-free is fine)
• 1/2 cup coarse cornmeal (polenta)
• 3/4 tsp salt
• 1/2 tsp baking powder
• 2 Tbsp maple syrup
• 2 Tbsp olive oil
• 1-1 1/2 cups water

Method