Veganuary Day 3: Chili and cornbread recipe

My dad’s favourite vegan dinner – he asked for this for his birthday. So warm and filling for a cold January after a first day back at work. I’m going to put all these recipes together and the cookbook will be available on my patreon page. I’ll use the donations to help fund my donations to climate activists around the world. Did you know that in my first year I donated over $2000? My second year anniversary is right around the corner on February 2nd! Thanks for joining me on my journey – together kids can save the world!

Today I’m making vegan chili and cornbread muffins for my dad for his birthday because he loves this dinner so much first we’re going to add 500 mL each of pinto beans and red chili beans to a boil for 1 hour rest for 1 hour

Then add 7 mL of coar sea salt and bring to a boil again reduce heat and simmer for 1 hour we’ve cooled and drained the beans when that’s all done Grease the slow cooker with a bit of oil place be beans 1 L of diced tomatoes 1 650 ml jar

Of tomato sauce one large chopped yellow onion and one green bell pepper 500 mL of Frozen whole kernel corn four medium carrots sliced 5 ml of salt 15 mL of Amarillo chili powder 5 ml of ground cumin and 1 ml cayenne pepper in the SL low cooker

And stir to combine cook on low for 3 to 4 hours but if you’re running late on time like I am cook it on high for 1 and 1/2 to 2 hours once that is done we can do the muffins preheat the oven to 400

Fahit in one small bowl combine 30 ml of flax or chia seeds with 90 mL of water and let sit for 10 minutes I use chia here in a medium Bowl combine 375 mL of cornmeal and 625 mL of oat milk and let sit for 5

Minutes grease a muffin pan with a bit of vegan butter I use Basel for everything in a large bowl we together 500 M of flour 15 mL of baking powder and mix together 5 ml of salt and 167 mL of sugar mix in cornmeal mixture chia seed mixture and then 125 milliliters of

Vegetable or half a cup and now mix you never want to over mix when you combined wet and dry pour batter into the prepared pan maybe a third of a cup in each that’s actually really good are you eating raw batter heck yeah that’s so good you weirdo bake in the preheated

Oven for 15 minutes until a knife inserted into the center of the muffins comes out clean help oh my gosh oh my gosh that’s so good