#Veganpumpkinchili#pumpkincornbread#yoursuperrecipe#fallweeknightdinner
Equipment:
6 Qt Dutch Oven:
Vegan Chili Ingredients:
1 28oz can Diced Tomatoes
1 15oz can Tomato Sauce
1 Can Kidney Beans
1 Can Black Beans
1 Can Pinto Beans
1/2 Onion, diced
2 cloves garlic, minced
1 Bell pepper, diced
JalepeƱo to taste (I used one little guy)
2 Tb Chili Spice (see my recipe below)
Optional: Kernels from 2 Ears of Fresh Corn
Cilantro for garnish
Suggested toppings:
vegan cheese
vegan sour cream
Joyās Chili Spice Mix:
1 tsp Garlic Powder
1 tsp Onion Powder
1 Tb Ancho Chili
1 Tb Cayenne Pepper
1 tsp Paprika
1 tsp Celery Salt
1 tsp Cacao Powder
2 tsp Italian Seasoning (or Oregano)
2 Tb Nutritional Yeast
1 Tb Golden Mellow by Your Super
(alternative: 1/2 tsp each of cinnamon & turmeric)
Equipment:
10.25″ Cast Iron Skillet:
Ancient Grain Pumpkin Cornbread:
Dry:
1 1/4 C AG Flour
3/4 C Cornmeal
1/4 C Coconut Sugar
1 Tb Baking Powder
1 tsp Salt
1 Tb Golden Mellow Mix by Your Super
Your Super link & code:
FOR 15% OFF USE CODE: SUPER-JOY15
Disclaimer: I may receive a small commission if purchase is made from link provided.
Wet:
1/2 C Avocado Oil
1/4 C Vegan Mayo
Flax Egg Substitute (2 Tb Ground Flax + 6 Tb water, let sit for 30 min)
3/4 C Coconut Milk (from can)
1/2 C Pumpkin PurƩe
Other: 2 Tb Vegan Butter, melted in Cast Iron pan
For more recipes, info & to purchase Ancient Grain 1:1 Replacement Flour:
www.EnJoyItHealthy.com
Music credit:
Balloons
@iksonofficial