Let’s talk comfort food—specifically, chili. As someone who grew up in Alabama, I can’t imagine chili without sweet cornbread on the side. It’s basically a law in the South! And while cornbread might not be the most nutritious thing on your plate, I’ve got you covered with a simple, gluten-free and egg-free cornbread recipe that pairs perfectly with this hearty, wholesome Kidney Bean Chili.
Plus, I love supporting local. I picked up all my ingredients for this recipe from Turnip Truck here in Nashville. From the high-quality beef bone broth to the freshest bell peppers, they’ve got everything you need for a flavorful, nutrient-packed meal that’s as satisfying as it is nourishing.
This recipe makes a fantastic meal prep option or quick dinner. Whether you’re whipping it up for the family or stocking the fridge for a busy week, this chili will hit the spot!
2 lbs ground beef (I recommend sourcing high-quality beef from Turnip Truck or Smokin’ Oaks)
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) tomato sauce (no salt added if preferred)
1/2 cup beef bone broth (low sodium if desired)
1 red bell pepper, diced
1 yellow or green bell pepper, diced
1 1/2 tsp chili powder
1/2 tsp smoked paprika
1/4 tsp cumin
1/4 tsp oregano
Pinch of cayenne pepper (optional, for heat)
Salt and black pepper to taste
1/2 tbsp apple cider vinegar (optional, for added depth)
Cook the Ground Beef: In a large pot over medium heat, cook the ground beef until browned. Drain any excess fat if necessary.
Cook the Peppers: Add the diced red and yellow/green bell peppers to the pot with the ground beef. Pour in a splash of beef bone broth and cook until the peppers are softened, about 5 minutes.
Add the Spices: Stir in the chili powder, smoked paprika, cumin, oregano, cayenne (if using), salt, and black pepper. Let the spices cook for 1–2 minutes until fragrant.
Combine the Ingredients: Add the tomato sauce, kidney beans, and remaining beef bone broth to the pot. Stir well to combine.
Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes, stirring occasionally, until the flavors meld and the chili thickens.
Finish: Stir in the apple cider vinegar (if using) for a little extra depth of flavor. Taste and adjust seasoning as needed.
Serve: Serve the chili hot, topped with avocado slices, fresh cilantro, dairy-free sour cream, or shredded cheese if desired. And don’t forget the cornbread!
1 cup gluten-free cornmeal
1/2 cup gluten-free all-purpose flour
2 tbsp tapioca starch
1 tbsp baking powder
1/4 tsp salt
1 tbsp honey or maple syrup
1 cup unsweetened almond milk (or any non-dairy milk)
1/4 cup melted coconut oil or butter (unsalted)
Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a small baking dish or line it with parchment paper.
Mix the Dry Ingredients: In a medium bowl, whisk together the cornmeal, gluten-free flour, tapioca starch, baking powder, and salt.
Combine Wet Ingredients: In another bowl, mix the almond milk, melted coconut oil or butter, and honey or maple syrup until smooth.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter will be thick but spreadable.
Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cornbread cool slightly before slicing. Serve alongside your chili for the ultimate comfort food combo.
Calories: ~145
Protein: ~2 g
Carbs: ~21 g
Fat: ~6 g
Fiber: ~1 g
Calories: ~310
Protein: ~20 g
Carbs: ~27 g
Fat: ~10 g
Why Bone Broth? It’s loaded with collagen, amino acids, and minerals that support joint health, gut health, and overall wellness.
Kidney Beans Power: High in fiber and plant-based protein, kidney beans help keep you full and support heart health.
Cornbread Tradition: Cornbread has roots in Native American cooking and has been a Southern staple for generations. This gluten-free version keeps the tradition alive while making it accessible for everyone.
This Kidney Bean Chili and Gluten-Free Cornbread combo is more than a meal—it’s a warm hug on a cold day, a nod to my Southern roots, and a way to enjoy comfort food without compromising on nutrition. So, head to your local grocery, grab those fresh ingredients, and let’s get cooking! Because whether it’s for meal prep or a quick dinner, this recipe is bound to become a family favorite.
