Ingredients
Chilli:
1 red onion, diced
1 red bell pepper, diced
2 ribs celery, diced
1 medium carrot, peeled and diced
2 cups vegetable broth
1 - 2 tbs avocado oil
1 14 oz can of black beans
1 14 oz can of pinto beans
1 14oz can of diced tomatoes
1 - 2 tbs tomatoe paste
2 tbs chilli powder
2 tsp Cumin
1 ½ tsp smoked paprika
1 tsp Oregano
Pink Himalayan salt
1 tbs minced garlic
1 bay leaf
Cornbread:
1 ¼ cup nondairy milk
2 tsp apple cider vinegar
1 ¼ cup cornmeal
1 cup of whole wheat unbleached flour
½ baking soda
2 tsp baking powder
¾ sea salt
1 flax egg
¼ cup vegan butter, melted
3 tbs coconut sugar
3 tbs maple syrup
1 jalapeño, diced
Directions
Step 1
Dice red onion, red bell pepper, and celery. Peel & dice 1 carrot.
1 red onion, diced
1 red bell pepper, diced
2 ribs celery, diced
1 medium carrot, peeled and diced
Step 2
Add avocado oil to a large pot or Dutch oven on medium heat. Add in the onions, bell peppers, celery, carrots and Saute until the soften. Season to tatse with salt & pepper. Then add tomatoe paste, chilli powder, cumin, smoked paprika, Oregano and minced garlic. Mix thoroughly. Then pour in vegetable stock, canned tomatoes, black beans, pinto beans and bay leaf. Simmer for 30 mins.
1 red onion, diced
1 red bell pepper, diced
2 ribs celery, diced
1 medium carrot, peeled and diced
2 cups vegetable broth
1 - 2 tbs avocado oil
1 14 oz can of black beans
1 14 oz can of pinto beans
1 14oz can of diced tomatoes
1 - 2 tbs tomatoe paste
2 tbs chilli powder
2 tsp Cumin
1 ½ tsp smoked paprika
1 tsp Oregano
Pink Himalayan salt
1 tbs minced garlic
1 bay leaf
Step 3
To a bowl add non dairy milk, apple cider vinegar, flax egg, butter, sugar, maple syrup & mix thoroughly. To another bowl add cornmeal, flour, baking soda, baking powder, salt & mix thoroughly.
1 ¼ cup nondairy milk
2 tsp apple cider vinegar
1 flax egg
¼ cup vegan butter, melted
3 tbs coconut sugar
3 tbs maple syrup
Step 4
Pour your dry mix into your wet mix & mix thoroughly until batter is smooth. Mix in diced jalapeño.
1 ¼ cup cornmeal
1 cup of whole wheat unbleached flour
½ baking soda
2 tsp baking powder
¾ sea salt
1 jalapeño, diced
Step 5
Add chilli to a cast iron skillet. Pour cornbread mix evenly over the top. Bake at 400F for 30 mins.
Step 6
Add some to a bowl and enjoy!
