This meal is so easy and hopefully you have all these ingredients in your pantry! Recipe below!
Bean Chili with Cornbread Bake
1 (15oz) can black beans, drained and rinsed
1 (15oz) can kidney beans, drained and rinsed
1 (15oz) can pinto beans, drained and rinsed
1 (28oz) can diced tomatoes
1 cup diced onion
1 bell pepper diced
1 1/2 tsp. cumin
1 tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
2 tbsp. tequila (mezcal preferred)
1 tbsp. cacao powder
1/4 cup salsa (optional)
2 cups vegetable stock
Add all the ingredients to a large pot and simmer uncovered, stirring occasionally, for 15-20 minuted until thick and peppers are soft.
1 cup all purpose flour
1 cup cornmeal
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. salt
1 cup almond milk
1 tbsp. apple cider vinegar
1 cup applesauce
1/4 cup maple syrup
Optional: canned pickled jalapeƱos
Preheat your oven to 350 degrees Fahrenheit
Add the apple cider vinegar to the almond milk and let sit for 5 minutes.
In a large bowl, combine the flour, cornmeal, sugar, and baking powder.
In another bowl, whisk together the applesauce, maple syrup, and almond milk/vinegar mixture.
Slowly combine the dry ingredients with the wet.
Place the chili in a cast iron skillet or an oven proof baking dish. Carefully pour the cornbread batter over the chili making sure all is covered. If using the jalapeƱos, arrange them on top of the cornbread batter. Bake for 30-40 minutes or until a toothpick comes out clean from the cornbread.
Enjoy!