New Year’s Smoky BBQ Chili with Flat & Crispy Cornbread



I’ve never been a big fan of black eyed peas which is a bit strange given how much I love beans and legumes. I’ve made black eyed pea soups in the past and was always left a bit disappointed with them. I felt like I was just slurping broth and chomping on black eyed peas. Not all that exciting.

I finally realized this year if I was going to enjoy them, I needed to amp up the flavours in the dish!

That’s where this chili comes in.


This year, I made chili instead of soup because I suspected the peas would pair well with the chili’s texture and flavours. I gave this chili a smoky and spicy BBQ flavour and it really brought everything together really well. I’m happy to report there was no disappointment with this black eyed pea recipe.


Instead of serving it with traditional cornbread, I was craving something flat and crispy so I came up with this crispy cornbread, which reminds me a bit of Socca chickpea bread. Like traditional cornbread and Socca, this version is cooked in a cast iron skillet for the crispiest texture and unlike traditional cornbread, it doesn’t have a delicate texture which makes it great for dipping into chili and soup. The flavour is lightly sweet with a crisp-around-the-edges and chewy-in-the-centre texture. A definite winner for sure!


As I type this, I really want to go back to the kitchen for more…..can I just give you my chicken scratch and call it a year?


Penmanship was never one of my strong suits. I think one of my New Year’s resolutions will be to write my recipes down neatly, or at least, legible.

Ok, ok, I will type it out. For your sake and mine…

IMG_5883 IMG_5903


New Year’s Smoky BBQ Chili

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I almost forget the black eyed peas were in there. If you’re like me, that’s never a bad thing. Here’s to a lucky 2012!

Yield: 5 cups


  • 1 tsp extra virgin olive oil
  • 1 sweet onion, peeled and chopped
  • 4 garlic cloves, peeled and chopped
  • 1 red pepper, chopped
  • 1 jalapeno pepper, seeded and chopped (optional)
  • 2.5 tbsp chili powder, or to taste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika (optional)
  • 1/4 tsp cayenne pepper (or crushed red pepper flakes)
  • 1/2 cup dry/uncooked black eyed peas
  • 3/4 cup dry/uncooked black beans
  • 6 cups vegetable broth
  • 1 (28-oz) can diced tomatoes, liquid drained
  • 2 tbsp tomato paste, to thicken
  • 1 tbsp chia seeds (or ground flax), to thicken
  • 1 cup frozen corn
  • 2 tbsp your fav BBQ sauce
  • 1/2 tsp kosher salt, or to taste
  • couple handfuls of chopped spinach, or other greens like collard, kale, etc


1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent.

2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes.

3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked.

4. Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.

5. About 15 minutes before it’s done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.

Note: You can probably use canned beans, but you won’t need as much broth. I would add it slowly.


I was very excited to use my Kirkland pot (from Costco) that my mother in law Margaret gave me for X-mas! I’m loving it so far.


Every good chili recipe needs a secret ingredient. This BBQ sauce is the “special twist” in this recipe.


A couple tablespoons just brings all the spices together so nicely.

As with other chili recipes, making it in advance works to your advantage. I like making it the day before so the flavours can mingle overnight.


I also used chia seeds to thicken it, but you can use ground flax instead. I’ve heard that some people use cornmeal to thicken chili. I will have to try that next time!

This flat cornbread (shown above and below) was my very first trial. I made it in a square baking pan instead of a cast iron skillet. It crisped on the edges, but it had a very soft and bendy texture.


I noticed a huge difference when I used my cast iron skillet! It got a lot more chewy and crispy in the skillet. I picked up this skillet from Loblaws. I think it’s President’s Choice brand and only set me back about $9-10 bucks.


Note to self: Clean dried chili off the oven.

Flat & Crispy Cornbread

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Flat, chewy, crispy, “buttery” and lightly sweet tasting, this cornbread is the perfect vehicle for chili or other winter soup. You can also eat it on its own or with your favourite spread for breakfast or a snack.

Yield: 4-6 pieces


  • 1/4 cup + 2 tbsp cornmeal
  • 1/4 cup + 2 tbsp whole wheat pastry flour (or flour of choice)
  • generous 1/4 tsp kosher salt
  • 2 tbsp organic cane sugar
  • 3/4 cup water
  • 1/2 tbsp coconut oil, melted (or oil of choice or earth balance)
  • 1/2 tbsp coconut oil (for coating skillet)


1. Preheat oven to medium broil (#3 on my oven). Place an 8-10 inch cast-iron skillet in the oven to pre-heat. In a microwave-safe bowl, whisk together the dry ingredients (cornmeal, flour, salt, sugar). Now whisk in the water and melted 1/2 tbsp coconut oil.

2. Microwave batter on high for 60 seconds. Batter will have thickened up a bit and cooked around the edges. Whisk vigorously until all clumps are gone. Place back in microwave and heat on high for another 20 seconds. Remove and whisk well until no clumps remain.

3. Carefully remove the cast iron skillet from the oven. Add 1/2 tbsp of coconut oil. Move it back and forth to coat bottom and edges.

4. Pour batter into the skillet and quickly spread it around with the back of a large spoon. It’s ok if it doesn’t touch the edges perfectly. This will depend on the size of your skillet.

5. Place skillet in the oven and broil over medium heat for 10 minutes, watching it very closely as oven temperatures will vary! I kept an eye on it the entire time. When edges start to blacken (for me, after 10 minutes) remove carefully and gently flip it over using a flat metal spatula. Bake for an additional 2 minutes on the other side watching very closely.

6. Remove and let it sit in the skillet for 3-5 minutes. Place on cutting board and slice into 4-6 pieces. You can slice off any blackened edges if necessary, but a little bit adds to the fun.


I wasn’t expecting much from this cornbread, but I could not stop eating it.


I had a few slices for breakfast this morning and I had to peel myself away from it to keep from eating the entire thing! It’s just perfect on it’s own and even better dipped into chili. I can see myself having a lot of fun adapting this recipe.


Well, that’s a wrap for 2011 I guess. :)

Thank you for making 2011 an exciting, fun, and memorable year for me. I am so thankful for everyone of you who have impacted my life in so many positive ways.

I wish you a 2012 filled with glowing health, love, happiness, and the courage to follow your dreams.

I’ll catch you on the flip side!

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{ 151 comments… read them below or add one }

1 [email protected] December 31, 2011

That cornbread looks awesome! I love chili, especially for a crowd. My mom always made it for large groups (with meat). Mine is sans meat, usually a recipe from Garden of Vegan. Good for you for posting all those lovely photos today, when it would be easy to do nothing! Have a wonderful 2012.


2 Melody December 31, 2011

Stubbs BBQ is in Austin TX! Though their vegan options are extremely limited (think green salad or dry baked potato), this place is a great venue for live music. If you ever make it this way, let me know. We have a great Vegan community and will welcome you with open arms. Love your website, Happy New Year!


3 Angela (Oh She Glows) January 1, 2012

Hey Melody, Thank you I just may have to come for a visit!! :)


4 [email protected] December 31, 2011

Wow this looks great! What a perfect New Year’s Eve feast.


5 Kate December 31, 2011

yum i love the idea of a crispy cornbread!


6 Audrey December 31, 2011

This looks delicious! I’m especially eying that flatbread! Is there a way to make it without using the microwave?


7 Angela (Oh She Glows) December 31, 2011

I would imagine you could heat it on the stovetop too :) Just until it thickens up a bit.


8 Crystal @ Tea Leaves and Vanilla December 31, 2011

Mmm I love chili! Usually we eat it with tortilla chips. I should make a batch of chili soon!


9 Angela @ Eat Spin Run Repeat December 31, 2011

Don’t you love Costco??! I think that’s awesome that their pot looks very much like a Le Creuset one (although probably costs a fraction!!) I had to laugh at your recipe photo because that’s exactly what mine look like before I type them up too. Happy New Year Ange! :) Thank you for everything!


10 Angela (Oh She Glows) December 31, 2011

Yea it’s a knock off for sure…and way cheaper! Ive always had success with Kirkland products, so I hope this is the same. Happy NY to you as well!


11 Tricia December 31, 2011

I’d be very interested to hear how your enamel pot performs over time. I soon have to say goodbye to my ancient Le Creuset and would very happily replace it with Kirkland or similar if it holds up as well.


12 Pure2raw twins December 31, 2011

yum! this sounds like the perfect New Year meal!! that cornbread looks amazing


13 Lexi @ A Spoonful of Sunshine December 31, 2011

Mmmm I love cornbread.

Have you ever tried Susan at FatFree Vegan Kitchen’s Black-eyed Pea Portabello Soup?

It made a believer out of both my family and me :)


14 Angela (Oh She Glows) December 31, 2011

Nope but I will have to try that out!


15 Bitt December 31, 2011

Mmm I live Chili. Do you mean to soak the dry beans prior?


16 Lauren @ What Lauren Likes December 31, 2011

I’ve never tried black eyed peas before! I will be making this though! Happy New Year :D


17 Becca December 31, 2011

This Black Eyed Pea recipe sounds really devine, but I have to say that I really enjoyed your Black Eyed Pea Masala from January 2011. Can’t forget about that yummy dish! Maybe I’ll just make both.

Thanks for another great year on OSG! It was a year full of fun and deliciousness.

P.S. I know you are super busy, but I can’t wait to see a Winter themed-header. :)


18 Angela (Oh She Glows) December 31, 2011

heh I’ve actually been waiting for a sunny day…they don’t come by too often!


19 Anna @ The Guiltless Life December 31, 2011

Ooh I don’t even need to put out there how much I love cornbread; I think pretty much everyone does!!! Chili is something I honestly haven’t had since going vegetarian…so I am excited to try this recipe! Have a wonderful New Year Ange!


20 Erika - The Teenage Taste December 31, 2011

Way to end the year with a bang, Angela! This chili and cornbread look fabulous! I love Stubb’s BBQ sauce! :-)


21 Stacy @ Say It With Sprinkles December 31, 2011

That crispy flat cornbread looks TO DIE FOR!!


22 Silvia @ skinny jeans food December 31, 2011

happy 2012, Angela!


23 Maria Carolina December 31, 2011

WoW looks delicious! Will be making soon! Just one question: did you add corn kernels? I see them in the pictures but not in the recipe….?


24 Angela (Oh She Glows) December 31, 2011

added that in…I used 1 cup frozen kernels :)


25 [email protected] KatieDid December 31, 2011

I received a very similar cast iron for christmas. A le creuset in red as well and I’ve been adoring it! And I love how simple that cornbread looks, I have all those ingredients on hand, in fact I just finished making a polenta bake with the cornmeal. Happy New Year!!


26 Emily (Edible Psychology) December 31, 2011

Wow, these recipes look delicious – as always! I have used red lentils to thicken chilli, and that also worked well. I’ll have to try using chia seeds sometime.

Hope you have a wonderful New Year’s Eve and that 2012 is a great year for you! I have been so inspired by your blog and look forward to each new post.



27 Angela (Oh She Glows) December 31, 2011

Red lentils are a great tip to thicken it up…will have to try that. Happy New Year Emily!


28 Emily (Edible Psychology) January 1, 2012

Thank you! :-)


29 Debi December 31, 2011

Happy New Year to you too! Your recipes are fantastic, and thank you for making my transition from vegetarian to vegan so tasty and simple. Making this chili next week :))


30 Kaila @healthyhelperblog! December 31, 2011

Chili and cornbread… ultimate comfort food. This meal looks incredible!


31 [email protected] for the Soul December 31, 2011

Oh I want some crispy cornbread! Anything with corn is its own food group, seriously! And Angela…I have to say that not only does this meal look amazing, but I think that this group of photos is by far my favorite from you! I feel like the color scheme, lighting, angles are all so beautifully harmonized! The end. :D
ps: what lens did you use for these, if you don’t mind my asking?


32 Angela (Oh She Glows) December 31, 2011

thank you Ellie! I credit the new dishes Eric got me for Christmas, heh. I use the Canon 1.4 50 mm macro lens.


33 Amber K December 31, 2011

This looks delicious. Hope you have a great 2012!


34 Char @ December 31, 2011

Chili & cornbread is one of the best winter comfort foods! Happy New Year, Angela! :)


35 Vivian Leung December 31, 2011

Love the twist on traditional corn bread, can`t wait to give it a try!


36 Lorinda @ Everyday Endeavours December 31, 2011

That cornbread looks amazing! I really need to get myself a cast iron frying pan… Funnily enough, I can’t seem to find black eyed peas over here on the West Coast. Seems I’m not missing out on much? ;-) Good for you for trying to make them work. Looks like success to me!


37 TeenyLittleSuperChef December 31, 2011

Oh wow, what a great New Year’s recipe! I love the addition of black-eyed peas to the chili. Or as they see in the great state of Tejas, “Texas Caviar.” I was so excited to see you using Stubb’s barbeque sauce. They used to make that stuff down the road from me back when I lived in Austin. Doesn’t get better than that :) Do you think I could substitute liquid smoke for the smoked paprika or would that be a totally different flavor? Just wondering because I don’t have the paprika and don’t want to fight the crowds at the grocery store.
I hope you have a great New Year’s Eve.


38 JL December 31, 2011

Yes! Stubbs!!!


39 Angela (Oh She Glows) January 1, 2012

I was actually thinking liquid smoke would be great in this, although I’ve never used it myself!

Happy New Year!


40 Averie @ Love Veggies and Yoga December 31, 2011

That big ole cornbread pancake looks like something my hubs would love! And that it’s a one skillet easy recipe is even better! And it gets so crispy and crunchy looking…yum.

Perfect with the smoky chili.

I hope you have a wonderful 2012 and that all your dreams come true! :)


41 Colleen December 31, 2011

Happy New Year, Angela! Thanks for 2 more delicious sounding recipes.


42 Laura @ Sprint 2 the Table December 31, 2011

Thank you for reading my mind – I was just at the farmer’s market shopping with the idea that I need to make chili this week! This looks great – especially that corn bread!


43 Gina @ Running to the Kitchen December 31, 2011

I’ve never had black eyed peas on New Year’s and I honestly can’t remember ever cooking with them but who doesn’t love a good chili? :)
I’d love to try this flat crispy corn bread out, I love the flavor of cornbread but the crumbly part really doesn’t make it so practical for dipping!


44 Nadiya December 31, 2011

That looks like a healthy and hearty way to start of the new year. Never tried crispy cornbread, so that’s one more thing on the list for next year. Happy New Year everyone! :)


45 Lisa (bakebikeblog) December 31, 2011

Wishing you all the very best for 2012!!


46 PoochesForPeace(Anna H.) December 31, 2011

happy new years eve!!! I made your pumpkin chocolate brownies with the pecan topping this morning and had one for breakfast. couldnt help myself :) they are irresistable!


47 Angela (Oh She Glows) January 1, 2012

Glad you enjoyed them Anna!


48 Katie December 31, 2011

Looks delicious! Love Stubbs BBQ sauce-the Hickory one is my favorite :)
Happy New Year!


49 Kayley Ray December 31, 2011

WHY have I never thought of this?!? I’ve always been that annoying person who peels off the crispy edges of the cornbread from the sides touching the skillet. I’m SO glad I read this recipe! Never again will I make cornbread the traditional way!


50 Jennifer @ Peanut Butter and Peppers December 31, 2011

The Chili and Flatbread look amazing! What wonderful comfort food!


51 Kris | December 31, 2011

Happy New Year Girl!! I hope you and Eric have a wonderful evening and a VERY FAB 2012!!!! WOOO HOOOO!!! Big things are happening this year!



52 Red December 31, 2011

Ohhhh, spicy Stubb’s is the best! I’ll have to try this!


53 Luv What You Do December 31, 2011

I have never had black eyed peas, but after seeing your pictures, I actually want to try them!
The chili looks great!


54 Joanna December 31, 2011

Looks yum! Can you buy Stubbs BBQ sauce in Toronto? I haven’t seen it anywhere. Happy new year”


55 Angela (Oh She Glows) January 1, 2012

Hey Joanna,

Yes it’s at Whole Foods if I remember correctly :)


56 Chelsea @ One Healthy Munchkin December 31, 2011

I actually just had chili and cornbread for dinner last night! It’s a combination that you can never go wrong with.

Hope you have a happy NYE! :)


57 Rebecca @ Naturally Healthy and Gorgeous December 31, 2011

Chili sounds great for a cold winter evening!


58 Alex @ Raw Recovery December 31, 2011

I’m not sure if you watch the American version of The Office, but in his last episode, Michael Scott says, “Catch you on the flippity flip.” It just reminded me of your last sentence :) Happy New Year!


59 Angela (Oh She Glows) January 1, 2012

hah good ol Michael Scott! I love The Office :) I really like Robert California too….heh


60 laura December 31, 2011

Happy New Year! Im excited for all the wonderful creations you’ll make in 2012. :)


61 Jessica @ Hungrygems December 31, 2011

2012 is about innovation and practicality. No longer shall we dip our crumbly corn bread into the weighty and stubborn chili only to have it break off before returning with beans to our ravenous mouths. No longer shall we have to go fishing with our fingers in blazing heat to retrieve our fallen corn bread from our chili that just wasn’t strong enough to make that trip home to our mouths. Crispy and flat cornbread, a toast to you! Here we come 2012!


62 Angela (Oh She Glows) January 1, 2012

LOL!! Love that.


63 Moni'sMeals December 31, 2011

NOW that is some serious cornbread!!!



64 Laurel December 31, 2011

Hi Angela.
Love the blog, per usual, but especially love this comfort food!

My hubby and I use Stubb’s bbq sauce lots, and we live near Stubb’s restaurant (in Austin, TX).
And your cornbread reminds me of my Mississippi grandma’s crispy cornbread…perhaps you’re a Southerner at heart! Thanks for that fun reminder of great memories.

Happy New Year, and keep up the good work!


65 Angela (Oh She Glows) January 1, 2012

Hey Laurel, that is so sweet! I’m happy that these recipes resonate with you. Happy New Years!


66 Sarah @ The Healthy Diva January 1, 2012

Definitely going to make that flatbread this week. Happy New Year!!!!


67 jess white January 1, 2012

Happy New Year Angela, this chilli looks amazing! keep trying with the black beans, i find them very temperamental as well!


68 Meisha Moo January 1, 2012

Thanks for all the wonderful recipes and tips. I am trying to be as healthy as i can and with the new year..i hoping to bring it to a whole new level! This looks delisch! Hears to a happy and healthy new year for all!


69 Jolene ( January 1, 2012

Happy New Year!!!! All the best to you in 2012!


70 Jamie @ Don't Forget the Cinnamon January 1, 2012

I love love LOVE the look of that cornbread!! I like the idea of topping it with something…perhaps black beans, peppers, onions, salsa, and nutritional yeast for a little southwestern pizza?


71 Karen January 1, 2012

Hummmmm…. Any ideas on how to make that cornbread work without a microwave? I’d be interested…..


72 Janelle January 1, 2012

This soup is AMAZIN I just made it for lunch , but I did half the chili powder, green and red pepper, and corn starch instead of chia/flax, amazing! Thank you !!


73 Lauren @ Oatmeal after Spinning January 1, 2012

Oh- I love the recipe for crispy cornbread! I usually make cornbread muffins to have with chili- then I slice them width-wise and toast them so that I have thin, crispy slices. It’s the same kind of idea I guess, but the crispy cornbread looks a lot prettier (and requires less steps!)


74 Kathy January 1, 2012

HAPPY NEW YEARS, Angela!! :]


75 Colleen January 1, 2012

I love Stubb’s :) and your cornbread and chili look fantastic!


76 eila / full plate January 1, 2012

what a fabulous black-eyed pea idea! i made two dips this year, one decadent, the other healthful…but I’ve bookmarked this recipe to add to our New Year’s repertoire next year! am loving your blog!! thanks for sharing all of these great ideas + recipes! hope you have a wonderful year ahead! here’s my healthy black-eyed pea-cilantro hummus recipe, in case you’d like it:


77 Sandi Remedios January 1, 2012

I LOVE cornbread and chili, I can’t wait to try your recipe for cornbread. As I live alone I am always looking for recipes I can freeze for later and the chili looks wonderful. Have to admit I am NOT a fan of black eyed peas, but I will try this one, and if they disappoint I will sub another sort of bean. I will visit Costco tomorrow for enamel pot looks wonderful. Here in Canada they are also offering tangines, which I have on my list to buy.
thanks for all your wonderful recipes and pictures, I always smile when I see your name in my inbox.


78 kristin January 1, 2012

Hey Angela! Have you ever considered doing a meal plan like Lindsay at happy herbivore does? I would LOVE to follow a plan made by you.


79 Krysten January 1, 2012

OMG. Coming from Georgia, a girl knows her cornbread.
and geeeeeeeez! This looks amazing!
If only I didn’t vow to go gluten free for the month of January! You best believe I’ll be
making this recipe first, right after I make those donuts of yours also! I finally got a donut pan for christmas. Very exciting for me, again, donuts and cornbread. Georgia people just know these things all too well ;)

I know this is very hard to say after reading your blog and wanting to eat the computer screen :( But I am doing a detox for the month of January, and if you or anyone would like to join me, please do! I designed a very healthful detox. Also-you’d be happy to know, going vegan for this month too! -and I’ve even got my boyfriend in on it too!

Check out my blog site for the details on the detox. and comment if your going to join in! We all need mutual support from one another!<3
Happy New Year!


80 Erica January 1, 2012

I made this for dinner tonight and OMG! I have never met a pot of chili I didn’t love so perhaps I am biased but this is definitely a pot of deliciousness. Plus, what’s funny is that I was just talking with a coworker about BBQ on Friday. I was saying how I never liked BBQ in my non-vegan days but I’ve had cravings for it for the past couple months. YUM!


81 Angela (Oh She Glows) January 1, 2012

Hey Erica, I’m happy to hear that! I’ve been craving BBQ lately too…must be a desire for summer! ;)


82 Taylor January 1, 2012

Perfect! I was going to make chili tomorrow…and i cant ever get enough BBQ anything!

AND my New Years was filled with your recipes…b-nut squash mac and cheez, cheez crackers, almond butter bars, creamy tomoto barley risotto, and salt and vinegar chieckpeas..all made in 1 day! All delicious!


83 Natalie January 1, 2012

Looks so good. Will have to try this recipe! Also, Happy New Year!


84 Lexie January 2, 2012

The cornbread looks so delicious; I can’t wait for all your various spins off it wether it sweet or savory. Do you think a cheesy one would work? One question; does the cornbread stick to the pan much? I always find things glue themselves to even a non stick pan when there’s flour/corn involved.
Happy new year to you!


85 Jordan Lynn (Ciao Cow) January 2, 2012

Yum, yum, and yum. :)


86 LizAshlee January 2, 2012

Luv the crispy cornbread…mmm…my sis always use to make chili with cornbread and we would eat it then watch our fav tv show on Thursday nights…ahh memories! :)


87 Ashley January 2, 2012

Love love love the crispy cornbread idea!!! I’m obsessed with cornbread, and this looks like a fun new spin on it. :) Will be making verrry soon!


88 Nicole @ giraffelegs January 2, 2012

cornbread is seriously one of the best comfort foods.


89 Cait's Plate January 2, 2012

It’s freezing cold here today and this looks so incredibly comforting and warming right now!


90 [email protected] January 2, 2012

Definitely a “make with the omni boyfriend” recipe! I love the idea of cast iron cornbread, mostly because I’m unhealthily in love with my skillet.


91 [email protected] January 2, 2012

Definitely a “make with the omni boyfriend” recipe! I love the idea of cast iron cornbread, mostly because I’m unhealthily in love with my skillet.


92 Ashley January 2, 2012

This is the best cornbread recipe I’ve seen! I would never think to make it thin and crispy like that. I love anything crispy, yum. The chili looks really good too and I love that you used chia seeds to thicken it.


93 Nathalie January 3, 2012

We had this for dinner yesterday and it was soooo delicious! Didn’t have Black Eyed Peas so I used only Black Beans and Kidney Beans- I am so glad we have some left-overs for later today :-) The crispy cornbread is just perfect- I’ve never made skillet cornbread before, or any cornbread for that matter, but definitely will make it again! I kinda wished I had made 2 yesterday as the slices were disappearing fast! Thank you!
And happy New Year to you and yours… I am sure 2012 will be an exciting year for you! xx


94 tonya January 3, 2012

YUM! Making this! Do i have to microwave the cornbread batter before baking?


95 Krysten January 3, 2012

Ok, so I made the cornbread last night- although it didn’t look at all like yours, the taste, was still fantastic! Better than regular thick cornbread with all the other stuff in it! Great job!

I used a pan, and also I don’t think my broil setting on my oven, ever gets to its full broiling potential. :/ Oh well- taste: still good.
I have a sore throat right now, and this made me feel way better. Thank you :)


96 Maxene Graze January 5, 2012

Just wanted to say thanks for the recipes! I made your pumpkin pie with a pecan crust both on Thanksgiving and Christmas (well, I was pretty much forced to make it on Christmas again because my cousin loved it so much). Today I made the crispy cornbread using cornmeal, 1/4 cup masa harina and 2 tablespoons of brown rice flour instead of the whole wheat. It was SO good and easy! I am definitely going to make it again.


97 Jennifer January 6, 2012

This is a great recipe! I made it for my non-vegan family last week and every one enjoyed it. Most of my chili’s usually end up having a similar flavour to eachother. This one is something different, and very good! :)
Thanks a lot!


98 Kelly January 7, 2012

Just made the chili & cornbread for dinner….fabulous! For dessert I made the vegan brownies….OMGoodness….they are to die for.
I haven’t had much luck with vegan chili or vegan brownie recipes until now…thanks Ange!
I swear I don’t think I’ll ever make another vegan recipe from anywhere else other than OhSheGlows!


99 Angela (Oh She Glows) January 8, 2012

Thank you Kelly, you are too kind. Happy 2012!


100 MomoVegan January 8, 2012

Thank-you for a very well done site. My daughter turned vegan this year and has been diligent about making sure she had a balanced diet. I was not very pleased with reading many of the labels on items and noting all the chemicals added to the food. She introduced me to your website. I just finished assembling the smoky chili recipe and it is now simmering! It smells delightful, and mys sample tastings (opps) prove that it is everything you said it was! My family truly appreciates how your site uses real food! Thank-you for making healthy eating fun and tasty!


101 MomoVegan January 8, 2012

Thank-you for a very well done site. Our family turned vegan this year. (health reasons) I was not very pleased with reading many of the labels on items and noting all the chemicals added to the food. A dear friend introduced me to your website. I just finished assembling the smoky chili recipe and it is now simmering! It smells delightful, and my sample tastings prove that it is everything you said it was! I appreciate how your site uses real food! Keep up the good work.


102 Caroline January 8, 2012

This is so yummy, I’d recommend it to anyone. Thank you for posting such lovely recipes :)


103 Juliana Booker January 9, 2012

I don’t have a microwave so I did step 2 in a saucepan. I also only have one broil setting but that didn’t seem to make a difference either. Worked perfectly — so perfectly that I made them twice in one week!


104 Sowmya January 10, 2012

I only have Hi & Lo options on the broil function in my oven! Can you tell me which is preferable? I have never attempted cornbread before & would like to try your recipe, since my husband loves chili and bread.


105 Angela (Oh She Glows) January 10, 2012

I would try LO and then keep and eye on it…better to be safe than sorry I think!


106 christina January 10, 2012

thanks for sharing! really enjoyed it & posted about it on my own blog. look forward to reading your blog regularly from now on!


107 Angela (Oh She Glows) January 11, 2012

Glad to hear that!


108 Nicole January 16, 2012

First of all, just want to say I am a huge fan of so many of your recipes! Every one i’ve tried has come out beautifully. I’m sad to say I tried the crispy flat corn bread last night (to accompany some slow cooked sweet potato chili I made), and it didn’t turn out like I had hoped at all! My oven doesn’t have any different broil settings…so I think that may have been the problem. I have the bottom drawer broiler and I was terrified I would just burn it if cooked in their entirely…so I cooked it at 475 until almost done then threw it in broiler below to crisp up. The bread came out more tasting like a very thin, firm pancake? It was only crisp around the edges, but it also had barely any corn taste. Other than using earth balance instead of coconut oil, I followed the rest of the ingredients exactly. Do you think just not broiling it is the reason it didn’t come out right? It wasn’t bad, but certainly not very corn-like and not suitable to pair with a chili. Help! I was so excited about this. Should I just try again and broil it??


109 Angela (Oh She Glows) January 17, 2012

Hey Nicole, I’m sorry to hear that! Your description of a firm pancake texture is exactly how I would describe it! I’m sorry you didn’t like it, but it sounds like it came out how it should have.


110 Nicole January 17, 2012

Hmm. Well we did like it, just not with the chili and it wasn’t what I expected, mainly bc the corn taste was not very strong. Maybe I will increase the cornmeal and play around with broiling it again. Thanks tho! (This certainly won’t discourage me from reading and trying many more recipes tho!)


111 Natalie January 31, 2012

I just made this recipe and WOW! I love chili and missed it dearly ever since becoming a vegetarian, but this recipe made me feel like I wasn’t missing out on anything! Thanks for sharing!


112 Hollie November 1, 2012

Hey Angela! I just made this using kaput flour in place of whole wheat and sucanat. It’s tasty! Thanks for the variation on cornbread! I think it’ll be a great little for when the kids come home from school, too!


113 Hollie November 1, 2012

Oops! Kamut! Auto correct…


114 Sarah Rossall November 11, 2012

Wow! This is probably the BEST chili I have ever had! I am often disappointed by vegan recipes but this was quite the opposite. My husband couldn’t stop saying how good it was. I made a few modifications that I would like to share…I used a can of kidney beans and a can of black beans instead of using dried beans. I then used 2 cups of veggie broth instead of 6, and added homemade seitan (around 1lb) that I broke up into chunks to resemble the shape/appearance of ground beef in chili. My brother thinks that only meat chili can taste good, hopefully I can prove him wrong :) This chili was contest-worthy!


115 Christie November 14, 2012

What if you don’t have a cast iron skillet ? Is there another way to cook the corn bread?


116 Angela (Oh She Glows) November 16, 2012

You could probably just use a square 9inch pan? It wont get as crispy as the cast iron but it should work in a pinch.


117 Britt Avery December 27, 2012

Angela! I am making this for 10 adults and a handful of children for New Years this year! We will all be in the woods. Can I make this a night in advance? If so, how would you reccommend I store it? Freeze, refrigerate? Also, I will be using canned beans instead of soaked, will that make a difference? Thank you! My hubs and I loved this and are very excited to share it with our carniverous friends! I love surprising them:)


118 Krisha March 11, 2013

Hi there, I made your cornbread this weekend and it was a hit, using coconut oil gives it an amazing coconutty flavour! I wanted to ask, though, why you microwave the batter? Likely to thicken it up a bit, but I found the bread to be rubbery after baking, which I think is from microwaving the batter. Is there away to bake this without microwaving it?


119 Angela (Oh She Glows) March 11, 2013

Hi Krisha, I microwaved it to “set” the batter I think, but I’m sure it would work fine without doing so. Maybe you can just let it stand for 10-15 minutes before baking. I haven’t tried it personally but let me know how it goes if you do try it!


120 Shannon Morgan April 21, 2013

This cornbread is delish!! I had blue cornmeal, so I used it. My hubby and I loved it so much that I had to make a second batch after dinner so as to have some for the left over chili. Thanks for a great website. Everything we have tried is great!


121 Katie May 19, 2013

Any suggestions of how I could make the chili in a crock pot? I am cooking in a kitchen with very little resources haha.

Thanks :)


122 Sam June 2, 2013

Hi There,
This recipe looks delicious, could you make it in a pressure cooker?


123 Jen August 25, 2013

I made this yesterday, and it was my first time eating black eyed peas. I used all peas and no black beans, and it is delicious! It does have a little more spice than I am used to. I will definitely make this again!


124 Lindsay October 31, 2013

This chili was so good I was sad when I finished up the last of the left overs. it will definitely be doubled next time and frozen!


125 Katie November 1, 2013

Hi! I am wondering how you might be able to make this great dish in a slow cooker, as I will need to be out of the house longer than 2.5 hours. Is it still possible? I really want to make it!


126 Becky November 4, 2013

Hey all! I’m going to make this tonight. If I soaked the beans and black eyed peas prior, do I still need to cook this for 2.5 hours?

Thanks in advance for your help!


127 Angela (Oh She Glows) November 5, 2013

Hey Becky! No, I don’t think it’s necessary to cook for that long. As long as the beans are cooked through and fork tender, you should be just fine! Enjoy


128 Mychael McNeeley November 16, 2013

Becky, I also had precooked the beans. I just threw in everything except the beans, corn, spinach, Chia and BBQ Sauce and cooked that on low for about 45 minutes or so, just to meld the flavors, then put in the beans and other stuff and continued to cook slowly for a while more. It was really ready to eat in about an hour or so after starting the dish (sautéing the onions and garlic).


129 Mychael McNeeley November 16, 2013

Angela, I was craving something hearty today (“chilly” November day in San Diego, at least for the first few hours!). This totally fit the bill. I didn’t make the cornbread but may do that tomorrow. I doubled the recipe so it will give us lots of leftovers. Also, I have a Chili Cook-Off Wednesday at work. I have a really good Soyrizo Chili recipe I created that I was going to make for it. Since this is so delicious, I may just save half and bring that to the cook-off. By the way, I love black-eyed peas. And I used Trader Joe’s Barbecue Sauce.
Thanks for another great recipe! Cheers!


130 Debbie December 2, 2013

Hi Angela
I made this last night using canned beans to save a bit of time! All the ingredients worked well together and it was really delicious. I love your recipes. Take care


131 Lauren January 5, 2014

I never post comments but I just made this chili and had to let you know that this is the best bowl of chili that I have ever had. This is seconded by my spouse. I followed your directions exactly and used a local BBQ sauce that matched the flavors perfectly. I bought a cast iron skillet to try the corn bread next time, but the chili is amazing and stands alone! Thank you!


132 Angela (Oh She Glows) January 6, 2014

I’m so happy to hear that Lauren! Thanks for letting me know :)


133 Mandy January 7, 2014

I’m making this right now, and it smells delicious!


134 Liz January 22, 2014

Hi Angela,
We’ve been vegan for 2 ½ years, and this is my husband’s and mine new favorite chili! I’ve been looking for a dynamite chili, and so glad I turned to your site for ideas since I had a 6 cup container of leftover black beans, which I had cooked without salt previously. The combination of chili powder, smoked paprika and cumin is creative and spot on! I have a few time saving tips for readers in case anyone’s interested. I generally soak and cook my all my beans in large quantities, then store in their own liquid in 3 cup containers in the freezer. Since black beans are naturally smoky, all I did was sauté the garlic and onion, cook the spices a bit, then add vege broth and a generous amount of red peppers along with the drained black beans, and some frozen corn a bit later. (I omitted the tomatoes and chia seeds, as I wanted a thinner chili). Adjusted seasonings, then added some ketchup since I didn’t have any BBQ, and the balance of the smoky paprika with sweetness in addition to the depth of chili and cumin powders was taste bud heaven. I served this over some leftover heated brown rice along with a side of guacamole, and it paired well. All prepared in under ½ hour. I’d love to try the flat & crispy cornbread when I have more time. Thank you for your wonderful recipes – I’m looking forward to getting your new book from Amazon!


135 Sharon January 23, 2014

I just made this Chilli and LOVE it. I love the smokey flavour. I had never added BBQ sauce to my Chilli before. I can tell you it won’t be the last time. I added some mushrooms and zucchini, didn’t hurt the flavour. Just loved the spiciness. Great job. Thanks.


136 DebbyM. February 9, 2014

Just made your barbecue chill recipe today and it is fantastic. So glad to find a chill recipe that I finally like. Thanks so much for sharing this with the world!


137 Lisa February 25, 2014

You lost me at microwave. I will try the stove top and give feedback.


138 Angela (Oh She Glows) February 25, 2014

haha well you’d be happy to know we gave up our microwave 2 years ago!


139 Lisa February 25, 2014

That comment sounds rude and I didn’t mean it to!! I will try this stove top. It looks great.


140 Lisa February 25, 2014

Good move on the microwave!


141 Stephanie @ Whole Health Dork February 25, 2014

Just made the cornbread last night and it was delicious! I subbed in GF (brown rice) flour and one of the tablespoons of sugar for honey. It didn’t look nearly as nice because my skillet was a bit too big, but it tasted delicious. My husband and I ate the entire thing with a three bean chili. I didn’t realize until we were done our meal that the entire thing was vegan (we’re omnivores). Thanks for sharing!


142 Micheline August 8, 2014

This looks like wonderful chili; I can’t wait to try it, even though it’s not really chili weather right now! Does this really make 5 cups? As in 40 oz? Seems like the output would be more than that, but I suppose if the broth is all absorbed…

If it’s really 5 c. only, I think I’d like to double this so we have leftovers. Would any of the proportions change, do you think? I’d probably try cutting down the broth a bit, but if you have any insights, either on how much broth to try or anything else, please reply.


143 Melinda October 15, 2014

Now THAT was good chilli.


144 Jen November 14, 2015

Hi Angela!
I made ‘My favourite Vegan Chili recipe’ and saw this cornbread recipe. I was really glad that I tired it!
It was so tasty with the chili, I certainly wanted to eat the entire crispy cornbread.
When I told my husband I was making cornbread with the chili, he pulled a face and said ‘oh’. I really does not like cornbread. I told him to try a piece because it was really good, and he actually ate a few of the smaller pieces! Success! I’m certainly going to make the cornbread again.
Thanks for all the great recipes. I’ve tried many online and from your cookbook. You are my go to website for recipes now. I even have my family members that are not vegan eating the recipes and asking for them :-D


145 Scott February 2, 2016

Hi Angela,
I have just recently discovered your blog and I am enjoying your amazing recipes. This chili recipe is by far the best plant based chili I have ever had and I have tried many!

I cannot wait to try more of your delicous recipes!!


146 Diane January 30, 2017

I’m late to the party! Made both the chili and cornbread for a young vegan woman I’m cooking for. The chili is delish. I had to use canned corn for the chili, so while making the bread I added 1/2 cup of the canned liquid. Fantstic!
Ps. Fried up the cake on the stove and it was perfect!


147 Angela Liddon January 30, 2017

Oh, I’m so glad you found the recipe, Diane! And I’m happy to hear it was a hit. :)


148 Becky February 12, 2017

Hi Angela – I too am late to the party but can’t wait to try this! I have a number of dried beans in my pantry that I’d like to use up – pinto, cannellini, scarlet runner, and garbanzo. Do you think any of these would work in place of the black-eyed peas and black beans?

PS I just made your OMG burgers – and yeah, OMG is right!!! :) Thank you for your constant inspiration, and for keeping my omnivore husband’s taste buds happy.



149 Angela Liddon February 22, 2017

Hi Becky, I don’t see why another type of bean wouldn’t work! Please let me know what you try. :) And I’m so happy you’re loving the OMG burgers!!


150 Jen January 1, 2018

I really like this chili! It’s my go-to now for New Year’s, I’ve made it for the past several years. So yummy. Thanks!


151 Angela (Oh She Glows) January 2, 2018

Happy New Years, Jen! So glad you love this chili so much. :)


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