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!