Chilli Cornbread Skillet | Plant Based Brandon

Plant Based Brandon

Name: Chilli Cornbread Skillet
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: Simply Organic Bay Leaf; Bob's Red Mill Cornmeal, Medium Grind; Russell Stover Sugar Free Coconut Chocolate Candy; Flaum's Egg Salad; Morton & Bassett Spices Cumin, Organic, Ground; Organic Red Onion Bag; SIGNATURE SELECTS Himalayan Salt, Pink, Fine; Manischewitz Broth, Vegetable; Bush's Best Pinto Beans; O Organics Maple Syrup, Organic, 100% Pure; Organic Potted Oregano; Celery; Arm & Hammer Fridge-N-Freezer Baking Soda; SIGNATURE SELECTS Tomoto Paste, Product; Hot House Red Bell Peppers; SIGNATURE SELECTS Black Beans, Seasoned; Bragg Organic Raw Unfiltered Apple Cider Vinegar; SIGNATURE SELECTS Baking Powder, Double Acting; McCormick® Smoked Paprika & Onion Seasoning; Bob's Red Mill Flour, Whole Wheat; Carrot; Elephant Garlic; Ortega Jalapenos, Hot, Diced; San Francisco Salt Company Sea Salt, Pure & Natural; Hydroponic Tomato; Silk Nextmilk Whole Fat Milk Alternative, Oat Milk and Plant-Based Blend, Dairy-Free; SIGNATURE SELECTS Chili Powder; Open Nature Buttery Spread, Plant Based

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Chilli Cornbread Skillet

Serves 620 mins prep30 mins cook

This Chilli Cornbread Skillet combines hearty chilli made with vegetables, beans, and spices topped with fluffy cornbread, creating a comforting and flavorful dish that transforms classic chilli into a delicious meal.

0 servings

What you need

bay leaf

cup cornmeal

Russell Stover Sugar Free Coconut Chocolate Candy

tbsp coconut sugar

flax egg

Morton & Bassett Spices Cumin, Organic, Ground

tsp cumin

red onion

SIGNATURE SELECTS Himalayan Salt, Pink, Fine

tbsp pink himalayan salt

cup vegetable broth

can pinto beans

O Organics Maple Syrup, Organic, 100% Pure

tbsp maple syrup

tsp oregano

celery

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tbsp tomato paste

red bell pepper

can black beans

Bragg Organic Raw Unfiltered Apple Cider Vinegar

tsp apple cider vinegar

SIGNATURE SELECTS Baking Powder, Double Acting

tsp baking powder

McCormick® Smoked Paprika & Onion Seasoning

tsp smoked paprika

cup wheat flour

carrot

tbsp garlic

jalapeno

San Francisco Salt Company Sea Salt, Pure & Natural

tsp fine sea salt

can tomato

Silk Nextmilk Whole Fat Milk Alternative, Oat Milk and Plant-Based Blend, Dairy-Free

cup non-dairy milk

tbsp chili powder

cup vegan buttery spread

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Instructions

1: Prepare the chilli by sautéing diced red onion, red bell pepper, celery, and carrot.

2: Add the vegetable broth, black beans, pinto beans, and diced tomatoes to the pot.

3: Stir in tomato paste, chilli powder, cumin, smoked paprika, oregano, minced garlic, and bay leaf.

4: Bring to a simmer and cook for 20-30 minutes.

5: For the cornbread, mix nondairy milk and apple cider vinegar, allow to sit.

6: Combine cornmeal, flour, baking soda, baking powder, and sea salt in a bowl.

7: Mix in the milk mixture, flax egg, melted vegan butter, coconut sugar, maple syrup, and diced jalapeño.

8: Pour the cornbread batter on top of the chilli, bake until golden.

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