2-Bean Chili and Cornbread Recipe - Forks Over Knives

Ingredients

• 1 medium yellow onion, coarsely chopped (1 cup)
• 1 fresh jalapeño chile, seeded and finely chopped (2 tablespoons) (see tip, recipe intro)
• 2 cloves garlic, minced
• 3 roma or hothouse tomatoes, coarsely chopped (2 cups)
• 1 tablespoon tomato paste
• 2 canned chipotle peppers in adobo sauce, finely chopped, sauce reserved
• 2 teaspoons smoked paprika
• 1 teaspoon dry mustard
• 1 teaspoon ground cumin
• 3 cups low-sodium vegetable broth
• 1 15-oz. can no-salt-added kidney beans, undrained
• 1 15-oz. can no-salt-added black beans, undrained
• 1 15-oz. can no-salt-added chopped tomatoes, undrained
• 1 15-oz. can no-salt-added corn, undrained, or 1¾ cups fresh or frozen corn kernels
• ½ cup coarsely chopped fresh parsley
• ¼ teaspoon sea salt
• Lime wedges
• 1 cup whole grain cornmeal
• 1 cup whole wheat flour
• 2 teaspoons regular or sodium-free baking powder
• 1 teaspoon ground ginger
• 1 cup unsweetened, unflavored plant-based milk
• ¼ cup unsweetened applesauce
• 1 teaspoon lime juice