Skip to content
July 1, 2012 / Zoe

Vegan Lentil Chili with Cornbread Dumplings.

In the life of Zoe this past week will forever be known as Chili and Cornbread Week. Because for six nights in the past eight this is what I’ve been chowing down on for dinner!

A week ago I promised several people I would post the recipe, and true to form, I’m several days late. But since then I’ve cooked it several more times, and I think last night I perfected it. It will be forever a regular dinner in this household, it’s packed full of vegies and legumes, and doubly packed full of tastiness!

Please take this recipe as a loose guideline. If you love corn, add twice as much. If you hate mushrooms, first you’re crazy, second, just leave them out! This is just my version, alter it and make it your own.

Recipe and method is after the photos.

Lentil Chili.

1 tbsp canola oil.
2 cloves of garlic – crushed.
2 small onions –  diced.
1 carrot – diced.
2 sticks of celery – diced.
1 small capsicum (aka bell pepper) – diced.
5 button mushrooms – diced.
1 fresh chili – finely chopped (more or less as per your tastes!)
1 tsp cumin seeds.
2 bay leaves.
1 tsp paprika.
1 tsp chilli powder (more or less depending on your spicy tolerance.)
1 can of lentils.
1 can of tomatoes.
1 can of kidney beans (if you want them!)
1/2 cup of passata (tomato puree. You could use tomato paste plus some water.)
1 cob of corn or half a cup of corn from a can.
Lime juice from half a lime.


– Heat the oil in a big pot.
– Add the garlic, onion, cumin seeds and bay leaves. Cook until the onions are soft.
– Add all the diced veggies, plus the paprika and chilli powder.
– Add water to cover the veggies, put the lid on and let it simmer until they’re soft. About 20 minutes.
– Add the lentils, kidney beans, tomatoes, passata and more water if it’s drying out. Cook another 10 minutes, while you make the cornbread dumplings, see below.
– Stir in the corn and lime juice.
– Drop in the dumplings and wait 25 minutes while the house fills with the most delicious aroma.
– Eat as much as you can. I usually eat 3 dumplings and save 2 for lunch the next day.

Cornbread Dumplings.

Makes 5-6 dumplings.

1/2 cup plain flour.
1/4 cup cornmeal.
1 tsp sugar.
3/4 tsp baking powder.
Optional – 1/4 cup grated cheese.


– Mix everything up in a bowl.
– Add enough water to make a dough. Don’t stress too much, just add it slowly and you can’t go wrong. If it’s too stick you can add more flour.
– Knead for a couple of minutes.
– Cut into 5-6 pieces.
– Drop into chili and cook for 25 minutes.

Let me know if you try this recipe!  

** Edit ** I’m linking up with a great linky link I just discovered on Veggie Mama, so expect some more vego recipes in the future!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s