Such a delicious meal. Cornbread and chili go together so well so why not put them both together in one skillet. Perfect meal for a nice cozy night. This is definitely a feel good meal.
Ingredients
1 cup of diced onion
14-16oz ground vegan meat
1 green bell pepper, diced
2 tbsp garlic
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1/2 tsp garlic powder
Salt
Pepper
10 oz of canned diced tomatoes with green chilies
14.5 oz of canned diced tomatoes
2-2 1/2 cups of kidney beans and cannellini beans, drained
1 tbsp brown sugar
1/4 cup ketchup
1 rounded cup of shredded non dairy white cheese
1/3 cup water
8.5 oz vegetarian jiffy cornbread mix
1 vegan egg
1/3 cup non dairy milk
Vegetable oil
Directions
Heat a little oil in medium/large oven proof cast iron skillet over medium high heat
Add in your onion
Saute for 2 minutes
Add in your vegan ground meat
Cook until meat has browned
Add in your chopped pepper and garlic
Mix well
Add in your cumin, coriander, garlic powder, chili powder
Add in a pinch or two of salt and pepper
Stir in your water
Mix
Add in your canned of tomatoes and beans
Cook for 2-3 minutes
Add in your brown sugar and ketchup
Followed by cheese
Cook until cheese has melted and everything has thickened
Turn off heat
Preheat oven to 400
In a medium bowl add your cornbread mix, vegan egg and non dairy milk
Whisk until thickened, batter will be lump
Spoon mixture on top of your chili, you might not use all the cornbread batter
Just want 80-90% of your chili covered in batter
Place into pre heated oven and bake until cornbread is cooked and golden, roughly 30-35 minutes
Remove from oven and let sit 5 minutes before serving
Serve and enjoy!
