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vegan chili and cornbread
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Vegan Chili and Cornbread 

A quick and easy vegan chili made with an assortment of healthy beans, with a side of tasty cornbread.
Course: Breads, Dinner, Lunch
Cuisine: American
Keyword: vegan

Ingredients

  • VEGAN CORNBREAD:
  • 1 can cream corn
  • 1 VEGETARIAN box of Jiffy corn bread mix
  • CRAZY EASY 5 CAN VEGAN CHILI:
  • 28 oz can of diced or crushed tomatoes
  • 15 oz can of black beans
  • 15 oz can of cannellini beans
  • 15 oz can of pinto beans
  • 15 oz can of garbanzo beans
  • 1 ½ Tbsp of chili powder
  • ½ Tbsp garlic powder
  • ½ Tbsp onion powder
  • ½ Tbsp cumin
  • 1 chopped onion
  • 1 C chopped celery
  • Salt to taste

Instructions

  • For the Cornbread:
  • Mix together and pour into a 8 x 8” pan. Bake at 375 for 35 minutes.
  • Top with your favorite vegan butter if you like!
  • *you can also add Jalapenos, vegan cheese and black beans!
  • For the Chili:
  • Saute onions and celery in water. Drain and rinse all beans. Use all of the water from the tomatoes. Add all of the ingredients in a large pot on the stove.
  • Stir well to make sure all of the spices get mixed in.
  • Once soup is hot, turn to low temp and cook for 20 minutes. If desired, top with fresh avocado, your favorite vegan cheese or vegan sour cream. Enjoy!