Chipotle & Honey Quinoa Chili and Cornbread
Chili and cornbread is a staple at our house, and I love this recipe because it is vegan/vegetarian-friendly but also allows you to add some additional protein with ground beef or bison. Full of...
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Cooking tools:
- Cast iron skillet
- Dutch oven
- Saucepan
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Can opener
- Baking pan
- Cooling rack
Ingredients
- 1 Tbsp Olive oil
- 1 Sweet onion, diced
- 4 Garlic cloves, minced
- 1 lb Ground beef or bison, if desired
- 1 Tbsp Calicutts Chipotle & Honey Spice Blend
- 2 28oz Cans Fire roasted diced tomatoes
- 2 15oz Cans Crushed tomatoes
- 1 1/2 C Quinoa, cooked
- 1 15oz Can Red kidney beans, drained and rinsed
- 1 15oz Can Light kidney beans, drained and rinsed
- 1 15 oz Can Black beans, drained and rinsed
- 1 1/2 C Corn, frozen
- Shredded cheese, to taste
- Sour cream, to taste
- Green onions, to taste
- Avocado, to taste
- 1 1/2 C Cornmeal, self-rising
- 1 15oz can Corn, strained
- 2 C All-purpose flour
- 1 Tbsp Baking powder
- 2 Eggs
- 1/2 C Honey
- 1/2 C Coconut oil
- 2 1/2 C Milk
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