Chili Cornbread Monkey Bread

Chili and cornbread go hand and hand. Today we’re taking it to the next level using canned cornbread to make a savory monkey bread! Ingredients 1/2 onion, diced 12oz vegan ground meat 1 .9oz packet of chili seasoning, we used Riega 1 14.5 oz can of diced tomatoes 1 14.5 oz can of pinto beans 1 14.5 oz can of kidney beans 7oz vegan cheese shreds 2 11oz cans of pillsbury cornbread swirls Vegan sour cream Chopped chives or green onions Vegetable oil Directions In a large pan heat a little oil over medium high heat Add in your onion Cook for 5 minutes Add in your vegan ground meat Crumble and cook until browned Add in your chili seasoning Add in your canned tomatoes and two types of beans Mix well Cook for 10 minutes stirring often Remove from heat and cool Preheat oven to 375 Remove cornbread from packaging Pinch off pieces to form 1 inch balls Roll into balls and place into large bowl Add your cheese shreds Add your cooled chili on top Mix well Place into well greased Bundt pan Bake in preheated oven for 45 minutes to 1 hour Remove and cool 5 minutes Place a plate upside down on top of Bundt pan Carefully flip over Drizzle monkey bread with vegan sour cream and garnish with chives Serve and enjoy!