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Cooler weather calls for the ultimate dynamic duo – chili and cornbread. All you need is a large pot and a baking pan to get started making this super simple meal.
Yield:4 chili servings and one 9-inch cornbread
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For the Chili:
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 jalapeño pepper, finely chopped
1 pound 85% lean ground beef
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 (14.5-ounce) can petite diced tomatoes
3 tablespoons tomato paste
1/2 teaspoon sea salt
1/4 teaspoon ground black pepper
For the Cornbread:
1 cup fresh yellow cornmeal
1/2 cup whole wheat pastry flour
1/2 cup white all-purpose flour
4 1/2 teaspoons aluminum-free baking powder
1/2 teaspoon fine sea salt
1 cup plus 2 tablespoons organic soymilk or rice milk
2 tablespoons organic canola oil
2 teaspoons pure vanilla extract
To make the chili:
To make the cornbread:
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